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Lemon chicken served with fresh lemon slices and herbs.
Fried chicken breast with lemon-garlic marinade, garnished with fresh lemon slices and herbs.

Lemon Chicken

Author: Flavelo
Recipes Main Courses
When Mediterranean lightness meets pan technique. Lemon acid not only flavours but also performs 'chemical tenderising' on meat fibres, so chicken breast stays tender. The butter-lemon emulsion at the end coats slices in a shiny glaze.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Wide frying pan
  • Meat tongs

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Slice chicken breast, salt, pepper, and dredge thinly in flour.

Tip: The flour coating is not breading, but a thickener: after frying it will thicken the lemon sauce.
2 ✓

Heat oil in pan and fry meat until golden brown (3-4 mins per side), then remove.

Tip: Don't overcook or it dries out. Just get a crust.
3 ✓

Drop crushed garlic into remaining fat, fry for half a minute, then deglaze with stock/wine and lemon juice. Scrape up browned bits from bottom.

Tip: This is 'deglazing'. The tastiest flavours are in the brown layer stuck to the pan bottom.
4 ✓

Reduce liquid by half. Lower heat and stir in cold butter cubes until you get a creamy sauce.

Tip: Butter emulsifies the acidic liquid.
5 ✓

Return meat to sauce, sprinkle with oregano and parsley, and warm through for 1-2 minutes.

Tip: Grate lemon zest on at the very end for intense fragrance.

Recipe FAQ

The sauce became bitter.
White pith or seeds might have got in. Use only juice and yellow zest!

Ingredients

  • 600 g Chicken breast fillets
  • 2 whole Lemons (unwaxed)
  • 3 cloves Garlic
  • 3 tbsp Olive oil
  • 50 g Butter (cold)
  • 1 tsp Dried oregano
  • 3 tbsp Plain flour (for dusting)
  • 1 bunch Parsley
  • 100 ml Chicken stock or white wine