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Skillet Lemon Chicken - one pan chicken that is pan-fried to a golden perfection in a buttery lemon sauce. Easy lemon chicken recipe that is perfect for dinner.
How To Make Lemon Chicken
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 and citrusy flavors of lemon juice, and the natural tastes of the chicken intermingle together with it. It is 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 and lemon juice. Finally, let the chicken simmer in the sauce. It’s that easy!
Ingredients For Lemon Chicken Recipe
- Chicken thighs
- Unsalted butter
- Olive oil
- Garlic
- Chicken broth
- White wine
- Lemon juice
- Parsley
See the recipe card for full information on ingredients.
Frequently Asked Questions
Yes, it’s possible for lemon juice to dry out chicken. However, with the use of oil, it counters the drying effect of lemon juice. If this still does not work, feel free to use lemon pepper or lemon zest.
Marinate no longer than 2 hours, because the lemon juice can work against the texture. It is recommended to not marinate for this recipe.
This recipe has 585 calories per serving.
What To Serve With Skillet Lemon Chicken
This dish is best served with pasta or rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Skillet Lemon Chicken
Ingredients
- 2 lbs (1kg) chicken thighs
- salt
- 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
Instructions
- Season the chicken with salt and pepper.
- Heat a skillet and grease it with olive oil. Pan-fry the chicken on both sides until nicely browned, but not cooked through. Set aside on a plate.
- Add the butter to the skillet and sauté the garlic. Return the chicken to the skillet (including the juices that have accumulated), followed by the chicken broth, wine, lemon juice, and salt.
- Lower the heat, cover the skillet, and let it cook for about 10 minutes, turning the chicken over at the 5-minute mark. Top with chopped parsley, turn off the heat, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this dish with chicken legs and it came out great!
Followed the recipe as stated, except I only used the 4 cloves of garlic I had, and used Marsala white wine. I did have to cook the thighs longer but I’m sure time depends on the thickness of the meat.
Served with corkscrew pasta and green beans and kids and hubby approved. I had 8 thighs, and only one left!
Thanks for the oh so easy recipe!
Awesome Rita.
Hi,
Great recipe
How about substituting the chicken thighs for boneless chicken breasts
It’s fine.