Lemon Chicken

Article By: Krissy Downey

There’s nothing not to love about this 30-minute weeknight chicken recipe. Boneless, skinless chicken breast is sauteed for about 5 minutes, then finished in an easy glossy sauce made from tons of lemon, broth, cornstarch and butter. The dish is the perfect simple centerpiece to pair with so many of our favorite side dishes. Read on to learn everything you need to know about how to make lemon chicken.

How to Make Lemon Chicken Like a Pro

Find the tenderloin and separate it from the breast. Because you’re starting with whole chicken breast halves, the backside of each chicken breast will have a long, narrow piece of meat attached to it called the tenderloin. To separate the breast and tenderloin, cut the connective tissue with a knife and gently pull off the tenderloin with your fingers.

Make sure your chicken breasts are even in thickness. Between sheets of plastic wrap, pound the thickest part of the chicken breast so that it is closer in thickness to the rest of the breast. This ensures more even cooking.

Cook the chicken, undisturbed. You will cook the chicken for a few minutes before flipping it; to ensure that it gets very nicely browned, leave the chicken in the pan, undisturbed, until it’s time to flip.

Freeze extra lemon zest for later. It will take 2 lemons to reach the ¼ cup of lemon juice called for in this recipe. Zest them both completely before juicing them (if you have time), then freeze the extra zest for when you make the recipe again.

Make a slurry to ensure a thick sauce. Add some cornstarch to the broth and whisk the mixture together to really incorporate the cornstarch. Remove the chicken from the pan and add that broth mixture, letting it deglaze the pan and simmer for a few minutes. You’ll know it is ready when the sauce looks thick and glossy.

What Is a Slurry?

Beloved in restaurants, slurries are a wonderful tool for the home cook, too. A slurry is a mixture of cornstarch and liquid that’s added to any sauce to create rich, silky, glossy results.

It is the easiest way to thicken a sauce with minimal ingredients and fuss. You can use water as the liquid in a slurry, but we like to make sure our slurry is adding maximum flavor by using stock instead.

Can I Use chicken Thighs Instead of Breasts?

Of course, if you prefer dark meat or simply have thighs on hand, you can absolutely make the substitution. You just may have to cook the thighs a bit longer than the breasts, about 10 or so minutes per side. The best way to guarantee your chicken is cooked through is with a meat thermometer – chicken is fully cooked at 165 degrees F.

What Should I Serve With Lemon Chicken?

One of our favorite things about this easy recipe for lemon chicken is that it is perfect for pairing with just about any side dish. We think it would pair wonderfully with a simple green salad and some roasted potatoes. It would also be lovely served on top of simple rice or buttered noodles. However you choose to serve this lemon chicken recipe, we know you’ll return to it over and over again.