Tangy Lemon Chicken
Golden pan-seared lemon chicken pieces coated in seasoned flour and simmered in a tangy sauce made from chicken stock, fresh lemon juice, and butter. This one-pan lemon chicken recipe is ready in 40 minutes and makes an easy, comforting weeknight dinner.
Ingredients
- 3 tablespoons all-purpose flour for dredging
- 1 teaspoon salt
- 0.3 teaspoon pepper
- 1 pound boneless, skinless chicken breast cut into chunks
- 2 tablespoons olive oil divided
- 1 medium onion diced
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 3 tablespoons fresh lemon juice about 1½ lemons
Instructions
- 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 stock 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.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken as it cools — add a splash of chicken stock when reheating to loosen it.
- Make-ahead: You can flour-coat the chicken pieces and refrigerate them on a plate for up to 2 hours before cooking. Don't make the sauce ahead — it's best fresh.
- Freezer: Freeze cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet over medium-low heat.
- Substitutions: Swap chicken thighs for breast for a richer flavour, or use cornstarch for a gluten-free version (use 2 tablespoons instead of 3 tablespoons flour). Fresh lemon juice is essential — bottled juice will taste flat.
- Pro tip: Don't move the chicken while it browns. Let each side develop a proper golden crust for 3–5 minutes before flipping — this creates fond (browned bits) on the pan bottom that gives the sauce its depth of flavour.
Nutrition
Serving: 1servingCalories: 544kcalCarbohydrates: 20gProtein: 53gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 164mgSodium: 1601mgPotassium: 1087mgFiber: 1gSugar: 5gVitamin A: 251IUVitamin C: 16mgCalcium: 35mgIron: 2mg
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