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Fresh Lemon Chicken

Fresh Lemon Chicken recipe image
This Fresh Lemon Chicken is a weeknight savior that delivers restaurant-quality flavor in under twenty minutes. The secret lies in the quick sear of the pounded chicken, which locks in juices, followed by a vibrant pan sauce. Bright lemon juice and zest cut through the richness, while fresh ginger and garlic add a warm, aromatic depth. A splash of white wine or sherry deglazes the pan, picking up all the savory fond, before fresh parsley adds a final burst of color and freshness. It’s light yet satisfying, making it perfect for busy evenings or a light lunch. Serve it over fluffy rice or quinoa to soak up every drop of that zesty, golden sauce. The aroma alone will have everyone gathering at the table, eager for this simple, elegant dish that feels like a celebration of fresh ingredients.
Courses:
Difficulty: Intermediate
Servings: 4
Description
This Fresh Lemon Chicken is a weeknight savior that delivers restaurant-quality flavor in under twenty minutes. The secret lies in the quick sear of the pounded chicken, which locks in juices, followed by a vibrant pan sauce. Bright lemon juice and zest cut through the richness, while fresh ginger and garlic add a warm, aromatic depth. A splash of white wine or sherry deglazes the pan, picking up all the savory fond, before fresh parsley adds a final burst of color and freshness. It’s light yet satisfying, making it perfect for busy evenings or a light lunch. Serve it over fluffy rice or quinoa to soak up every drop of that zesty, golden sauce. The aroma alone will have everyone gathering at the table, eager for this simple, elegant dish that feels like a celebration of fresh ingredients.
Ingredients
  • This is a fast dish that is often requested by family and friends.
  • It reheats well in the microwave and the aroma drives people at work crazy.
  • juice of 1 lemon
  • 1/2 tsp lemon zest
  • 2 quarter sized slices of ginger finely minced
  • 1 clove garlic finely minced
  • 1/4 cup chopped parsley
  • 1/2 cup chicken stock
  • 1/2 cup white wine or dry sherry (use chicken stock if preferred)
  • 4 boneless and skinless chicken breast or thigh (serves 2 to 4)
  • chopped scallion (green onion) or slices mushrooms are optional salt and pepper to taste
  • pound chicken flat heat a fry pan and add 1 tbl each olive oil and butter (or more to coat pan depending upon size being used - you're sauteing, not frying) lightly flour chicken and saute quickly till light golden on both sides (approx 3-4 mins each side for med to med high heat); add ginger, lemon zest, garlic, salt and pepper to the pan when you flip to side 2 remove to warming plate in oven while finishing up turn up the heat on the pan and deglaze with wine, chicken stock, and lemon juice; add scallion and/or mushrooms if used when reduced to half add the parsley and return the chicken and any accumulated juices to the pan for reheating; turning to heat through then serve immediately.
  • Kids love to pound the chicken, just place it between two sheets of plastic wrap to keep if from being sprayed all over the place.
Directions
  1. 1
    Place chicken breasts or thighs between two sheets of plastic wrap and pound until evenly flat.
  2. 2
    Lightly coat the chicken with flour, shaking off any excess.
  3. 3
    Heat 1 tablespoon each of olive oil and butter in a large skillet over medium-high heat.
  4. 4
    Season chicken with salt and pepper, then add to the pan. Sauté for 3-4 minutes per side until light golden brown.
  5. 5
    When flipping the chicken to the second side, add the minced ginger, lemon zest, and garlic to the pan.
  6. 6
    Remove the cooked chicken to a plate and keep warm in the oven.
  7. 7
    In the same pan, deglaze with white wine (or sherry), chicken stock, and lemon juice, scraping up any browned bits from the bottom.
  8. 8
    Add chopped scallions or mushrooms if using, and simmer until the liquid reduces by half.
  9. 9
    Stir in the chopped parsley.
  10. 10
    Return the chicken and any accumulated juices to the pan, turning to coat in the sauce and heat through.
  11. 11
    Serve immediately.
Note

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Serving Suggestion: I usually serve this with some type of rice or grain pilaf and a simple vegetable or salad.

Variations: This also works well with veal (use marsala or madeira or sherry) and pork (any of the previous wines or try using a port for a rich earthy flavor). Another option is to use lime or orange with a light touch of tarragon or basil.

Tip: Kids love to pound the chicken, just place it between two sheets of plastic wrap to keep it from being sprayed all over the place.

Keywords: lemon chicken, pan seared chicken, chicken breast, lemon sauce, ginger garlic chicken, quick dinner, easy chicken recipe, wine sauce, healthy chicken, weeknight meal, light dinner, chicken thighs
Read it online: https://www.chefs-mate.com/recipe/fresh-lemon-chicken/