Easy Lemon Chicken Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
237 kcal
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Course
Main Course
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Cuisine
American
Easy Lemon Chicken Recipe
Description
This recipe begins by seasoning chicken cutlets with Italian seasoning, salt, and pepper, then dredging them in flour to create a light crust. The chicken is pan-seared in olive oil until golden and cooked through, then set aside. Garlic is briefly sautéed in the same pan before adding lemon juice and chicken broth, which deglazes the pan and forms the sauce base.
Fresh chopped dill is stirred into the bubbling sauce before the chicken returns to the pan to heat through and absorb flavors. Garnishing with sliced green onions and lemon wedges adds visual appeal and complementary fresh notes.
The dish offers a balance of tender, well-seasoned chicken and a bright, tangy sauce from lemon juice combined with savory broth and herbaceous dill, making it a flavorful yet straightforward main course for dinner.
It pairs well with simple sides like rice, steamed vegetables, or salad. The recipe notes indicate substitutions like using chicken thighs or other proteins and provide options for different oils and broth types, allowing some flexibility while maintaining the core lemon and herb flavor profile.
Ingredients
- 1 pound chicken cutlet
- 1 teaspoon Italian seasoning
- sea salt to taste, kosher
- black pepper to taste, Kosher
- 2 tablespoons flour any flour would work
- 2 tablespoons olive oil divided, or avocado oil
- 3-4 garlic chopped, cloves
- 3 lemon juiced; 1 for serving, plural
- ¼ cup chicken broth or vegetable broth
- 2 tablespoons dill chopped, fresh
- 2 green onions sliced
Instructions
- Season the chicken cutlets with Italian seasoning, salt, and pepper, then dredge them into the flour.
- Heat the oil in a large non-stick skillet over medium heat. Cook the chicken in batches until golden and cooked through on both sides. Set aside.
- To the same pan add the remaining oil and quickly saute the garlic for 30 seconds.
- Add the lemon juice and chicken broth and scrape off the brown bits from the bottom of the pan.
- As soon as it starts to bubble, stir in the dill and return the chicken back into the pan.
- Sprinkle with green onions and remove from heat. Garnish with lemon wedges.
Notes
- Boneless, skinless chicken thighs can be used instead of cutlets.
- Salmon or shrimp are suitable protein alternatives with the same sauce.
- Avocado oil or other cooking oils can replace olive oil.
- If chicken broth is unavailable, vegetable broth works as a substitute.
- For a keto-friendly version, omit the flour or substitute with arrowroot powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 139mg | 6% |
| Potassium | 581mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 46mg | 51% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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