This Lemon Chicken only takes one pan on the stove and about 15 minutes. I think that’s pretty good! Plus, you can serve it up with whatever you have on hand; rice, quinoa, veggies. My mom has cooked this dish so many times throughout the years, and it’s so comforting. I feel closer to home when I make this, and it’s an ego boost when it tastes just like Mom’s.
Tangy Lemon Chicken
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound chicken boneless, skinless, cut into chunks
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 tablespoon butter
- 1 cup chicken stock
- 3 tablespoons lemon juice
- Cut the chicken into small-medium chunks. In a plastic or paper bag, mix flour, salt and pepper; shake to mix. Add chicken into the bag and shake lightly to coat. Remove the chicken and reserve the excess flour.
- In a large skillet, warm 1 tablespoon of oil over medium heat. Add chicken and brown on one side for about 3 to 5 minutes. Add the remaining tablespoon of oil and flip the chicken over. Once the other side has browned for about 3 to 5 minutes, transfer the chicken to a plate; put it aside.
- Add butter to the skillet, then add in the diced onion. Cook until softened and slightly translucent, about 2 minutes. Stir in reserved flour and cook, while stirring, for one minute. Add in the chicken broth and lemon juice. Bring the mixture to a boil, stirring constantly. Return the chicken to the skillet and cook until tender, about 5 minutes. Remove from heat and serve immediately.