Lemon chicken is absolutely only a simple baked chicken recipe, jazzed up with a few punchy ingredients that add plenty of taste without taking far from how awesome-healthy baked chicken breasts are.

Lean and protein-packed, boneless, skinless chicken breast is wonderful and healthful! The bad news: boneless, skinless chicken breast is a type of bland! The solution? Use the chicken breast as a clean canvas for all your favorite large flavors, without undermining its’ inherent healthfulness. Our lemon chicken recipe does all of that thanks to some of our favorite massive, brilliant flavors:

We aren’t messing around—this isn’t simply a lemon chicken. It’s a LEMON chicken! We use lemon zest, sparkling-squeezed lemon juice, and complete lemon slices to provide this lemon chicken recipe with all the citrusy punch that we probably can.

1.    Ingredients

• 4 skinned and boned chicken breasts (approximately 1/2 lb.)
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ Cup all-purpose flour
• 4 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• ¼ cup chicken broth
• ¼ cup lemon juice
• 8 lemon slices
• ¼ cup chopped clean flat-leaf parsley
• Garnish: lemon slices

2.    Directions

Step 1

Cut every chicken breast in 1/2 of lengthwise. Place chicken among 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, the use of a rolling pin or flat facet of a meat mallet. Sprinkle the chicken with salt and pepper. Lightly dredge the bird in flour, shaking off excess.

Step 2

Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a huge nonstick skillet over medium-excessive heat. Cook 1/2 of the bird in a skillet 2 to three mints on every aspect or till golden brown and done. Transfer bird to a serving platter, and preserve warm. Repeat method with 1 Tbsp. butter and ultimate olive oil and bird.

Step 3

Add broth and lemon juice to the skillet, and prepare dinner for 1 to 2 mints or till sauce is barely thickened, stirring to loosen particles from the lowest of the skillet. Add 8 lemon slices.

Step 4

Remove skillet from heat; add parsley and last 2 Tbsp. butter, and stir till butter melts. Pour sauce over the chicken. Serve immediately. Garnish, if desired.

3.    Chef’s Notes

This bird dish could pair nicely with sautéed asparagus, green beans (haricots verts), or maybe broccoli.