This vibrant Mediterranean-inspired dish features tender chicken breasts simmered in a bright lemon and white wine sauce. The combination of fresh lemon juice, dried thyme, and crisp vegetables creates a light yet satisfying meal. Toasted walnuts add a delightful crunch and nutty flavor that complements the acidity of the lemon perfectly. It is an excellent choice for weeknight dinners when you want something healthy, flavorful, and quick to prepare. The chicken remains juicy while the carrots, zucchini, and yellow squash cook to a tender-crisp perfection. Serve this elegant main with crusty bread to soak up the delicious sauce, or pair it with a simple green salad for a complete, balanced meal.
Lemon Chicken With Walnuts
Description
This vibrant Mediterranean-inspired dish features tender chicken breasts simmered in a bright lemon and white wine sauce. The combination of fresh lemon juice, dried thyme, and crisp vegetables creates a light yet satisfying meal. Toasted walnuts add a delightful crunch and nutty flavor that complements the acidity of the lemon perfectly. It is an excellent choice for weeknight dinners when you want something healthy, flavorful, and quick to prepare.Ingredients
Directions
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Pound chicken breast halves thin using a meat mallet or rolling pin.
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot.
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Add chopped walnuts to the skillet; cook and stir for 2 to 3 minutes or until lightly browned.
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Remove walnuts with a slotted spoon and set aside to reserve.
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Lightly coat chicken breasts in all-purpose flour, shaking off excess.
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Add remaining 2 tablespoons of olive oil to the skillet; heat over medium-high heat until hot.
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Add chicken, chopped onion, and minced garlic to the skillet.
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Cook for 5 minutes or until chicken is browned, turning chicken and stirring occasionally.
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Add dry white wine, thinly sliced carrots, lemon juice, and dried thyme leaves.
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Cover skillet, reduce heat to low, and simmer for 8 minutes.
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Add thinly sliced zucchini and yellow squash; cover and simmer for 2 minutes or until vegetables are tender-crisp and chicken is no longer pink in the center.
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Remove chicken and vegetables from the skillet and keep warm.
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Boil the remaining sauce in the skillet until slightly thickened.
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Pour the thickened sauce over the chicken and vegetables.
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Top with reserved toasted walnuts and chopped fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 567.8kcal
- % Daily Value *
- Total Fat 46.5g72%
- Saturated Fat 7.2g36%
- Cholesterol 89.0mg30%
- Sodium 82.6mg4%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 2.0g8%
- Sugars 0.8g
- Protein 31.6g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure chicken is cooked to an internal temperature of 165&# 194;°F (74ðC) for safety.
If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the boiling sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the chicken from drying out.
For a dairy-free option, this recipe is naturally dairy-free. Ensure your wine does not contain any added dairy products (rare, but possible in some finished wines).
You can substitute the white wine with chicken broth and an extra tablespoon of lemon juice if you prefer to avoid alcohol.
Toasting the walnuts enhances their flavor significantly; do not skip this step. Watch them closely as they can burn quickly.
