Easy Lemon Chicken Recipe

🍋 Easy Lemon Chicken Recipe

This Lemon Chicken is fresh, flavorful, and super simple to make! The chicken is juicy, the sauce is tangy and bright, and the whole dish comes together in about 35 minutes. It’s perfect for dinner any night of the week!

🛒 Ingredients (Serves 4)

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, chopped
• 1 cup chicken broth
• ½ cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest (from 1 lemon)
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1 teaspoon dried oregano
• 1 teaspoon honey or maple syrup (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

🍳 What You’ll Need

• A big frying pan (or skillet)
• A sharp knife and cutting board
• A mixing spoon or whisk
• Measuring cups and spoons

👩‍🍳 How to Make It

1. Season the Chicken

• Sprinkle both sides of the chicken with salt and black pepper.

2. Sear the Chicken

• Heat olive oil in a large pan over medium-high heat.
• Add chicken and cook for 5–7 minutes on each side, until golden and fully cooked (it should reach 165°F / 74°C inside).
• Remove chicken from the pan and set aside.

3. Cook the Onion and Garlic

• In the same pan, add diced onion. Cook for 3–4 minutes until soft.
• Add chopped garlic and cook 1 more minute.

4. Make the Lemon Sauce

• Sprinkle flour into the pan and stir for 1 minute to cook it.
• Slowly pour in chicken broth while stirring (this stops lumps).
• Add lemon juice, lemon zest, thyme, oregano, and honey (if using).
• Let the sauce simmer for about 5 minutes, until it gets a little thick.

5. Add the Chicken Back

• Put the chicken back in the pan. Spoon the sauce over it.
• Simmer everything together for 5 more minutes so the flavors mix well.

6. Serve and Enjoy!

• Sprinkle with chopped parsley.
• Serve with rice, quinoa, or steamed vegetables.

🌟 Tips

• No lemons? Use lime juice or white wine vinegar instead.
• Add veggies like bell peppers or zucchini to cook with the sauce.
• Like it spicy? Add a pinch of red pepper flakes.
• Don’t overcrowd the pan—cook chicken in two batches if needed.
• Use thighs instead of breasts for a richer flavor!

🧊 Storing Leftovers

• Keep in the fridge for up to 3 days.
• Reheat gently on the stove or in the microwave with a little water to keep it moist.

🥗 Great Side Dishes

• Fluffy rice or quinoa
• Roasted or steamed veggies (like carrots, green beans, or broccoli)
• Garlic mashed potatoes
• Crusty bread to soak up the sauce!

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