Why We Love This Lemon Chicken Recipe
This skillet lemon chicken is one delicious easy meal that’s perfect for any occasion. It’s perfect for a romantic date night dinner. Or make it for a fun girls’ night in. Hello, white wine! See what I mean?
One Pan. Everything for this recipe is all cooked in one skillet so clean-up is a breeze! Quick. This recipe requires very little prep time and it’s ready to serve in 30 minutes, perfect after a long day! Simple Ingredients. Despite its fancy taste, you don’t need a long list of ingredients to make this, and most of which you’ll already have to hand.
Variations on Skillet Lemon Chicken
Try swapping out the lemon for a different citrus fruit, like orange or grapefruit, for a different flavor! If you don’t have any white wine on hand, you can leave it out, swap for an equal amount of low-sodium chicken broth, or simply add a splash of white wine vinegar.
How to Store and Reheat
This skillet lemon chicken is best served as soon as it’s cooked so that it’s nice and fresh and juicy. If you do have leftovers, they will keep well covered in the fridge for up to 3 days. You can enjoy the chicken sliced cold with a salad, or reheat it in the oven at 350°F til warmed through.
How to Freeze
Freeze lemon chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This delicious white wine and lemon chicken is great to serve with all of your favorite sides. We love to serve it over rice or pasta. It’s perfect with salad or veggie and potato sides too. Try it with quinoa salad, Italian pasta salad, asparagus almondine, bacon wrapped green bean bundles, easy mashed potatoes, loaded scalloped potatoes, or homemade Hawaiian rolls.
More Chicken Breast Recipes To Try
Crockpot Chicken Breasts Oven Fried Chicken Breast Caesar Chicken Baked Ranch Chicken Tuscan Chicken Air Fryer Chicken Breast
Notes from the Test Kitchen
If you want your sauce a bit sweeter/less tart, add a tablespoon of honey or to taste. If your chicken breasts are very thick, you can cut them in half or pound them flat.
How to Make Lemon Chicken Step by Step
Make the Seasoning: Combine ½ cup of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, ½ teaspoon of ground paprika, and ½ teaspoon of dried parsley in a shallow bowl. Set aside. Heat the Fats: Heat 2 tablespoons of olive oil and ¼ cup of unsalted butter over medium-high heat. Coat the Chicken: Coat both sides of 4 boneless, skinless chicken breasts in the flour mixture and add to the hot skillet. Cook the Chicken: Add the juice and zest of 1 lemon, ¼ cup of white wine, and rosemary (if using) to the skillet. Cook the chicken for about 3 minutes on each side, or until no longer pink in the center. Remove chicken from the skillet and set aside. Reduce the Sauce: Allow the sauce in the skillet to reduce by half. Add 1 sliced lemon after reducing, and cook until the lemon slices are softened/caramelized. Adjust and Serve: Add the chicken back into the skillet and you’re ready to serve! If you want your sauce a bit sweeter/less tart, add 1 tablespoon of honey or to taste. Serve over rice or pasta, if desired.
