Easy Lemon Chicken

Instructions

Flatten the Chicken – Cut the chicken breasts in half lengthwise to create 4 total pieces. Place one of them between two plastic sheets or in a large plastic bag. Flatten with a meat tenderizer to an even thickness, about ½-inch thick. Repeat with the remaining pieces. Season both sides with salt and pepper.
Dredge the Chicken – In a shallow bowl, combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. Dredge each chicken breast in the mixture, shaking off the excess, and transfer to a plate.
Fry the Chicken – Heat a large skillet over medium-high heat. Add the olive oil. Once hot, carefully add the chicken to the pan. Cook until golden brown, about 4 to 6 minutes. Reduce the heat to medium. Flip the pieces and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 4 to 6 minutes. Transfer to a clean plate; cover to keep warm.
Reduce the Sauce – Heat the same pan used to cook the chicken over medium heat. Add the garlic and lemon zest, and saute for 30 seconds until fragrant. Add the lemon juice and chicken broth. Bring the liquid to a simmer and scrape down the brown bits on the pan, whisk until dissolved into the liquid. Reduce by ⅓, about 2 to 3 minutes.
Thicken the Sauce – Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed. Season with salt and pepper to taste.
To Serve – Add the chicken back to the pan, turning to coat. Drizzle the sauce over top. Garnish with lemon slices and some parsley.

Ingredients

Instructions

Notes

Nutrition