Lemon Supper Chicken (Print View)
Tender chicken breasts bathed in a zesty lemon and herb sauce for a bright, comforting dish.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade & Sauce
02 - 2 large lemons (zested and juiced, about 0.25 cup juice)
03 - 3 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon honey
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
08 - 1 teaspoon salt
09 - 0.5 teaspoon black pepper
→ For Cooking
10 - 1 tablespoon olive oil
11 - 0.5 cup low-sodium chicken broth
→ Garnish
12 - Fresh parsley, chopped
13 - Lemon slices (optional)
# Step-by-Step Directions:
01 - Whisk together lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, honey, Dijon mustard, thyme, salt, and black pepper in a medium bowl.
02 - Place chicken breasts in a shallow dish or resealable bag. Pour half of the marinade over chicken, turning to coat. Reserve remaining marinade. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade and discard used marinade. Cook chicken for 5 to 6 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to plate and cover loosely with foil.
04 - Add reserved marinade and chicken broth to skillet. Simmer for 3 to 4 minutes, scraping up browned bits, until sauce reduces slightly.
05 - Return chicken to skillet, spoon sauce over top, and simmer for 2 minutes to warm through.
06 - Plate chicken and garnish with chopped parsley and optional lemon slices.
# Expert Suggestions:
01 -
- The chicken stays impossibly tender while the sauce becomes silky and complex, tasting like you spent hours on it.
- It's one of those dishes that feels fancy enough for guests but takes less time than ordering takeout.
- Gluten-free without any compromise, and naturally elegant without effort.
02 -
- Always reserve half the raw marinade before it touches the raw chicken; this is your safety net and becomes the foundation of the sauce.
- Don't overcrowd the pan or skimp on the heat when searing; you want a golden crust that seals in juices, not pale, steamed chicken.
- The lemon zest matters more than the juice alone; it carries an essential oil complexity that makes this dish feel complete.
03 -
- Zest the lemons before juicing them; whole lemons are easier to work with, and you won't lose a drop of that fragrant zest.
- Don't rinse the pan after searing the chicken; those browned bits are flavor waiting to dissolve into your sauce.