I got a big bag of homegrown lemons from my good friend recently and decided to make this easy and amazing lemon chicken.
I love the light, buttery and citrusy flavors of lemon juice, and the natural tastes of the chicken intermingle together. It was absolutely delicious.
You can use chicken thighs or chicken breast, or even whole cut up chicken. First season the chicken with a bit of salt and black pepper, then pan-fry to golden perfection on both sides.
Prepare the lemon sauce by using chicken broth, lemon juice, and let the chicken simmered in the sauce. It’s that easy!
The next time you have some extra lemons, other than making lemonade, do try my lemon chicken recipe.
Everything gets cooked in the skillet or pan. The real winner is the moist, juicy and flavorful chicken that you can serve with pasta or rice. Bon appetit!
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Skillet Lemon Chicken Recipe
Lemon Chicken - one pan chicken pan-fried to golden perfection in buttery lemon sauce. Easy lemon chicken recipe that is perfect for dinner.
- 2 lbs chicken thighs
- ground black pepper
- 1/2 tablespoon olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic, lightly smashed
- 3/4 cup chicken broth
- 1/4 cup white wine
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 tablespoon chopped parsley leaves
Season the chicken with some salt and pepper.
Heat up a skillet and grease it with the olive oil. Pan-fry the chicken on both sides until nicely browned, but may not cooked through. Set aside on a plate.
Add the butter into the skillet and saute the garlic. Put the chicken back into the skillet (including the juice sipping out of the chicken), follow by the chicken broth, wine, lemon juice and salt. Lower the heat and cover the skillet and let cook for about 10 minutes, turning the chicken over at 5 minutes mark. Top with some chopped parsley, turn off heat and serve immediately.
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