Lemon Chicken Recipe – Juicy, Zesty, and Easy to Make at Home
Lemon chicken is more than just a dish. It’s comfort food with a tangy twist, a staple in both Asian and Mediterranean kitchens, and a go-to recipe for anyone craving something fresh, zesty, and satisfying. Whether you’re planning a weeknight dinner or prepping for a family gathering, lemon chicken brings a balance of flavors that feels both light and indulgent at the same time.
What makes lemon chicken so appealing is its perfect contrast. You get the richness of juicy, pan-seared or oven-baked chicken, paired with the brightness of freshly squeezed lemon juice and hints of garlic and herbs. The result is a dish that feels lively, never heavy. It’s satisfying without being overwhelming.
From classic Chinese-style versions with sticky sweet lemon sauce to more rustic Mediterranean interpretations with fresh herbs and olive oil, lemon chicken is incredibly versatile. That’s part of its charm. It adapts to different palates and cooking styles, making it a favorite for home cooks across the world.
In this article, you’ll discover everything needed to make a simple yet flavorful lemon chicken dish. Whether you’re a beginner or someone looking to refine your version, this guide has you covered.
Ingredients Needed
Below is a complete list of ingredients along with the calorie count per serving. This recipe serves four people.
| Ingredient | Quantity | Calories (per serving) |
|---|---|---|
| Chicken breasts (boneless, skinless) | 4 medium pieces (about 1.5 lbs) | 165 |
| Fresh lemon juice | 3 tablespoons | 12 |
| Lemon zest | 1 teaspoon | 1 |
| Olive oil | 2 tablespoons | 238 |
| Garlic (minced) | 3 cloves | 13 |
| Chicken broth (low sodium) | ½ cup | 8 |
| Honey | 1 tablespoon | 64 |
| Fresh parsley (chopped) | 2 tablespoons | 2 |
| Cornstarch (optional, for thickening) | 1 teaspoon | 10 |
| Salt | To taste | 0 |
| Black pepper | To taste | 0 |
Total calories per serving: ~501 kcal
Step-by-Step Cooking Instructions
1. Prepare the chicken
Start by patting the chicken breasts dry with paper towels. This helps them sear better and develop a golden crust. Season both sides with salt and freshly ground black pepper.
2. Sear the chicken
Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts. Cook each side for about 5 to 7 minutes until golden brown and fully cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F. Once done, remove the chicken from the skillet and set aside.
3. Make the lemon garlic sauce
In the same skillet, reduce the heat slightly. Add a touch more olive oil if needed, then sauté the minced garlic for about 30 seconds until fragrant. Be careful not to burn it.
Pour in the chicken broth, lemon juice, and lemon zest. Let it simmer gently for 2 to 3 minutes. Stir in the honey to balance the acidity. For a thicker sauce, dissolve cornstarch in a tablespoon of water and add it to the sauce, stirring constantly until it thickens slightly.
4. Combine and finish cooking
Return the cooked chicken to the skillet. Spoon the sauce over the chicken and let it simmer together for another 2 minutes. This step allows the chicken to absorb the bright flavors of the sauce.
5. Garnish and serve
Turn off the heat. Sprinkle freshly chopped parsley over the top for color and freshness. Serve hot.
Tips for Customizing the Recipe
Use thighs instead of breasts
Chicken thighs are more forgiving and stay juicy even if slightly overcooked. They also add a richer flavor to the dish.
Add herbs
Rosemary, thyme, or basil can bring an extra layer of depth. Add them during the sauce-making step.
Make it spicy
For those who enjoy heat, add crushed red pepper flakes or a pinch of cayenne.
Go dairy-free or gluten-free
This recipe is naturally dairy-free. For a gluten-free version, just ensure the chicken broth and cornstarch are certified gluten-free.
Roast instead of pan-searing
To reduce cleanup, bake the chicken with lemon slices and garlic in the oven at 400°F for about 25 minutes, then pour the sauce on top before serving.
Add veggies
Toss in some sautéed spinach, broccoli, or asparagus toward the end of cooking to turn it into a complete one-pan meal.
Nutritional Information (Per Serving)
- Calories: ~501 kcal
- Protein: 38g
- Fat: 24g
- Carbohydrates: 18g
- Sugar: 6g
- Fiber: <1g
- Cholesterol: 115mg
- Sodium: 280mg (depending on broth and seasoning)
Serving Suggestions
Lemon chicken pairs beautifully with a variety of sides. Here are some ideas to complete the meal:
Rice or Quinoa
The sauce soaks into rice, making it even more flavorful. Brown rice or quinoa add a nutty undertone and fiber boost.
Mashed Potatoes or Cauliflower Mash
Creamy sides contrast the zesty lemon sauce, creating a comforting and hearty combination.
Fresh Salad
Try arugula with shaved parmesan and a simple olive oil vinaigrette for a light, peppery balance.
Grilled Vegetables
Zucchini, bell peppers, and asparagus complement the lemony profile of the dish and add vibrant color to the plate.
Pasta
Toss some cooked pasta with olive oil and garlic, then top with sliced lemon chicken for a simple, satisfying meal.
Lemon Chicken Recipe – Juicy, Zesty, and Easy to Make at Home
Course: Blog4
servings10
minutes20
minutes~501 kcal
kcalIngredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons olive oil
3 garlic cloves, minced
½ cup low-sodium chicken broth
1 tablespoon honey
1 teaspoon cornstarch (optional, for thickening)
2 tablespoons chopped fresh parsley
Salt, to taste
Black pepper, to taste
Directions
- Season the Chicken
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Sear the Chicken
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5–7 minutes on each side until golden brown and fully cooked. Remove and set aside.
- Prepare the Sauce
- In the same skillet, add minced garlic and sauté for 30 seconds. Pour in the chicken broth, lemon juice, and lemon zest. Let it simmer for 2–3 minutes. Stir in honey.
- Thicken the Sauce (Optional)
- If you’d like a thicker sauce, mix the cornstarch with a tablespoon of water and stir into the sauce. Cook for another minute until thickened.
- Combine Chicken and Sauce
- Return the chicken to the skillet. Spoon the lemon sauce over the top and simmer for 2 more minutes.
Recipe Video
Notes
- For the juiciest results, let the cooked chicken rest for a few minutes before slicing. This recipe works great with chicken thighs too. Want extra flavor? Marinate the chicken in lemon juice, garlic, and olive oil for 30 minutes before cooking.
FAQs About Lemon Chicken
Is lemon chicken healthy?
Yes, when made with lean cuts of chicken and minimal sugar, it’s a balanced meal rich in protein and low in saturated fats. The lemon adds vitamin C and brightness without calories.
Can I make this ahead of time?
Absolutely. Cook the chicken and sauce, let them cool, and store in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave before serving.
What type of lemons should I use?
Fresh, ripe lemons work best. Meyer lemons are a sweeter variety and make the dish slightly more floral and less tart.
Can I freeze lemon chicken?
Yes, it freezes well. Store portions in freezer-safe containers for up to three months. Thaw overnight in the refrigerator and reheat thoroughly.
Why is my sauce too sour?
Sometimes lemons can be too acidic. Balancing with a bit more honey or using less lemon juice can fix the issue.
Can I grill the chicken instead of searing?
Yes, grilled lemon chicken has an amazing smoky flavor. Just marinate the chicken first in lemon juice, olive oil, garlic, and herbs before grilling.
Conclusion
Lemon chicken is one of those timeless dishes that never goes out of style. Its vibrant flavor, simple ingredients, and ability to adapt make it a go-to recipe in many households. Whether you serve it with rice, roasted vegetables, or pasta, it fits perfectly into any menu and pleases even the pickiest eaters.
