Lemon Supper Chicken (Printable View)
Juicy chicken breasts cooked in a zesty lemon and herb sauce for a satisfying meal.
# What You’ll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade & Sauce
02 - 2 large lemons, zested and juiced (about 1/4 cup juice)
03 - 3 tablespoons olive oil
04 - 2 garlic cloves, minced
05 - 1 tablespoon honey
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ For Cooking
10 - 1 tablespoon olive oil
11 - 1/2 cup low-sodium chicken broth
→ Garnish
12 - Fresh parsley, chopped
13 - Lemon slices (optional)
# Cooking Steps:
01 - In a medium bowl, whisk together lemon juice, lemon zest, 3 tablespoons olive oil, garlic, honey, Dijon mustard, thyme, salt, and black pepper until fully combined.
02 - Place chicken breasts in a shallow dish or resealable plastic bag. Pour half of the marinade over chicken, turning to coat evenly. Reserve remaining marinade. Let marinate at room temperature for at least 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, discarding used marinade. Cook chicken 5 to 6 minutes per side until golden and internal temperature reaches 165°F. Transfer chicken to a plate and loosely cover with foil.
04 - Add reserved marinade and chicken broth to skillet. Bring to a simmer, scraping browned bits from bottom. Cook 3 to 4 minutes until sauce reduces slightly.
05 - Return chicken to skillet, spoon sauce over top, and simmer 2 minutes to warm through.
06 - Plate chicken and garnish with chopped fresh parsley and lemon slices if desired.
# Expert Tips:
01 -
- Juicy chicken that stays tender even if you're not a timing perfectionist.
- The sauce practically makes itself while you lean against the counter and breathe in the lemony steam.
- Ready in less than an hour, which means weeknight dinners can actually feel relaxed.
02 -
- Don't skip pounding the chicken to even thickness—it's the difference between some pieces being dry while others are still cooking.
- Reserve some of that marinade before the chicken touches it; using the whole batch is how you end up with wasted sauce and a disappointed dinner.
03 -
- An instant-read thermometer is worth every penny because overcooked chicken is the only real failure here, and this gadget prevents it completely.
- If you have fresh lemon leaves or can find them, toss one into the sauce while it simmers—it adds a haunting brightness that's hard to describe but impossible to miss.