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Lemon Chicken Breasts recipe

Lemon Chicken Breasts recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

I nearly always have a few lemons in the fridge, so I end up making this chicken dish when I'm in a hurry. It's really quick to make and always reminds me how good lemon and chicken are together.

91 people made this

IngredientsServes: 4

  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 4 to 6 tablespoons lemon juice
  • 1 tablespoon herbes de Provence
  • salt and pepper to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Pour the oil, lemon juice and herbs into a deep dish and mix.
  2. Place the chicken breasts in the dish and spoon the lemon-oil mixture over them. Marinate for 5 or 10 minutes.
  3. Heat a non-stick frying pan over medium heat. Add the chicken and marinade; cook for 10 - 15 minutes, until cooked through.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (1)

Really enjoyed this. I did put a lid on the pan and turned it down whilst my veg (purple sprouting and microwaved sweet potato) was cooking. It was very easy, tasty and will make it again. 30 minutes I'd say including the other stuff. Thanks for sharing-11 Apr 2015

Grilled Chicken Breasts with Easy Lemon Marinade

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Lemon juice and zest, red pepper flakes, extra-virgin olive oil, and cracked black pepper make a bright, flavorful marinade for grilled chicken breasts in this recipe adapted from Epicurious. Serve with rice pilaf or one of our easy zucchini recipes.

Game plan: The marinade tastes best when fresh. Use it within 2 hours of making it.

Recipe Summary

  • 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons lemon pepper seasoning
  • ⅓ cup butter
  • 2 lemons, sliced
  • 2 tablespoons lemon juice
  • Hot cooked rice or pilaf (optional)

Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.

In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

Put a chicken breast in a small plastic food storage bag and gently pound to an even thickness using the smooth side of a meat tenderizer or similar tool. Or, place a chicken breast on the counter and place a piece of plastic wrap on it. Pound it gently to an even thickness. Repeat with all of the chicken breasts. Alternatively—especially if the chicken breasts are large—carefully slice each of chicken breast horizontally to make two cutlets.

Combine the basil, lemon juice, olive oil and chopped garlic in a plastic food storage bag or container add the chicken breasts and refrigerate for 1 to 2 hours.

Heat a clean, oiled grill rack over medium-high heat (about 375 F to 425 F), or heat the oiled rack of a broiler pan.

Arrange chicken over direct heat on the hot grill or broiler rack and grill or broil for about 10 to 12 minutes, turning frequently. Chicken must be cooked to the minimum safe temperature of 165 F / 74 C. To be sure, check with an instant-read thermometer.


  • 4 chicken breast halves (boneless)
  • 2 tablespoons olive oil (more or less as needed)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 4 tablespoons butter
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 2 green onions (chopped, white and light green separated from dark green)
  • 1 clove garlic (minced)
  • Optional: 1 teaspoon parsley (fresh, chopped)

Is lemon chicken healthy?

I absolutely love this recipe because it is such an easy way to add healthy protein to your diet. Dice chicken and freeze it to up the protein content of meals. It's perfect for South Beach Phase I diet and it's keto-friendly too.

Please rate the recipe and tag @DinnerMom or #DinnerMom on social media if you make this recipe. We love to see and SHARE what you are cooking up!

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Recipe Summary

  • 8 boneless, skinless chicken breasts (each about 8 ounces)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon chopped fresh thyme leaves
  • 3/4 teaspoon sugar
  • 1/2 teaspoon red-pepper flakes (optional)
  • 1/2 cup extra-virgin olive oil, plus more for grill
  • Kosher salt and freshly ground pepper

Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.

While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.

Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking let grates get very hot (this ensures a good sear without drying out meat).

Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm serve.

Ingredients For The Creamy Chicken Breasts Recipe:

  • 3 boneless chicken breasts
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 2 cloves of garlic (minced)
  • 1 cup of chicken broth
  • 1 cup of heavy cream
  • 2 tablespoons of lemon juice (freshly squeezed)
  • 1 teaspoon of lemon zest (this really adds a lot of lemon flavor)
  • 2 tablespoons of dill (fresh dill is best here if you use dry dill, you need 1/4 the amount)

Marinated Boneless Skinless Chicken Breasts in the Air Fryer

Boneless skinless chicken breasts get cooked to perfection in about 10 minutes in the air fryer, which makes it such a great weeknight tool for getting dinner on the table FAST. Marinate the chicken the night before or in the morning.

Then just pull the chicken from the marinade, place the breasts in the rack, and push a couple of buttons. Discard the remaining marinade.

10 minutes later you have dinner. Seriously, if you are serving this chicken with rice or pasta, that needs to be on the stove before the chicken goes into the air fryer or you’ll be waiting on your starch!

The chicken pieces won’t get crispy if they aren’t coated with some sort of crust like panko or bread crumbs, but rather cook up much as they would in a high oven. If they are thick you may need some extra time. Try not to crowd the chicken in the basket or insert. It’s ok if the pieces are touching but you don’t want them overlapping. The inside should be super juicy, as long as you don’t overcook it

You can use all kinds of marinades or brushing sauces on the chicken. I made these with a garlicky, mustard-ey, lemony marinade, but you can keep switching it up. Note that marinades that contain a lot of sugar (honey, maple syrup, etc.) might brown more on the outside. Keep an eye on the chicken and lower the heat if it seems to be browning too quickly.

You can serve the chicken as is or slice or dice it and add it to pastas like Easy Creamy Fettuccine Alfredo or salads like Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing or soups like Fragrant Chicken Tomato Soup.

Boneless skinless chicken breasts get cooked to perfection in about 10 minutes in the air fryer, which makes it such a great weeknight tool for getting dinner on the table FAST.

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