Chicken Breasts With Lemon
Updated Nov. 26, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup flour for dredging
- Salt and freshly ground pepper to taste
- 4skinless boneless chicken breasts, about 6 ounces each
- 2tablespoons olive oil
- 4sprigs fresh thyme or 1 teaspoon dried
- 2tablespoons finely chopped shallots
- 2teaspoons finely chopped garlic
- 2teaspoons grated lemon zest
- 3tablespoons lemon juice
- ½cup chicken broth, fresh or canned
- 2tablespoons butter
Nutritional analysis per serving (4 servings)
396 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 41 grams protein; 586 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Step 2
Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Step 3
Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Step 4
Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Step 5
Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Private Notes
Comments
This looks really good, but I'm confused about something. After you brown the chicken on both sides, you discard the oil, add the broth, etc., how long do you continue to cook the chicken? It would have to be at least half an hour. I want to cook this. Any advice?
I like to brown the chicken and then remove from the pan. Pour off any excess oil and then cook the shallot and garlic and thyme leaves briefly and then add the liquid (wine, chicken broth) along with the lemon zest and juice. After it simmers for a few minutes to thicken a little add the butter to the sauce and return chicken to pan to finish cooking (five minutes)
Chris - I cooked as indicated, 5 mins one side (Step 2), flipped and cooked another 5 mins (Step 3), cooked another minute with thyme, shallots and garlic (Step 4) and finally an additional 3 mins (Step 5). Came out perfect!
I made this in a non stick pan so there were no brown bits. And it wasnt full flavored at all! I may try again in a ss or cast iron pan since so many of you gave it a 5- star rating!
Think of this as a quick chicken piccata sans capers. Of course you could throw in capers at the end if you have them or sliced green olives. I cut each chicken breast into three pieces and used a little less oil, then just wiped the oil out of the pan with a paper towel before the shallots, etc. As the sauce was simmering, I turned each piece of chicken over and spooned sauced on top of each. Easy and quick.
Just made it. Used wine to deglaze and preserved lemons for a zing. Doubled the liquid and sunk the chicken in the gravy. Served with rice and a cold sour cream cucumber salad.