I first made this recipe during mandatory quarantine, when I was having trouble getting my hands on a lot of ingredients but happened to have chicken and lemons on hand. Add a couple of other pantry staples – gluten-free flour, chicken stock, soy-free Earth Balance and salt and pepper, and you’re all set. This has since taken its place in our regular weekly rotation, because it’s easy to keep the ingredients on hand, simple to make, and my son always cleans his plate, then asks for seconds.
This recipe uses 1/2 cup chicken stock, and I usually buy it in 4-cup containers, so I like to use the remaining chicken stock in place of water to simmer up some extra-savory rice to serve on the side along with a simple green salad.
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Equipment
- Large saute pan
- Whisk
- Zester
- Citrus juicer
Ingredients
- 4 chicken breasts, pounded thin
- salt and pepper
- ½ cup Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 tbsp olive oil
- 4 tbsp soy-free Earth Balance, divided
- 2 cloves garlic, minced
- ½ cup chicken stock
- juice of two lemons
- zest of one lemon
Optional garnish:
- chopped parsley
Instructions
- Season chicken on both sides with salt and pepper
- Pour flour in an even layer on a shallow plate, then dredge both sides of the chicken to coat, shaking off excess
- Heat the saute pan over medium-high heat, then add olive oil and 1 tbsp soy-free Earth Balance; allow Earth Balance to melt and swirl pan until it’s coated
- Add chicken breasts in a single layer and cook until golden brown, about 5-6 minutes
- Carefully flip each breast and cook until golden brown on the other side (about 5-6 minutes) and a meat thermometer inserted in the thickest piece of chicken reads 165 degrees
- Turn off heat and remove chicken to a plate
- Add garlic to pan, then turn heat back on to medium and cook until garlic is fragrant and beginning to brown
- Whisk in chicken broth and lemon juice, scraping up any brown bits leftover from the chicken
- Bring liquid to a simmer, and allow to cook until liquid has reduced by half, about 2 minutes
- Add remaining 3 tbsp Earth Balance and lemon zest and stir until a creamy sauce forms
- Put chicken back in skillet and spoon sauce over top
- Garnish with parsley if desired and serve
4 thoughts on ““Buttery” Lemon Chicken”
I made this tonight for dinner and it was a big hit! Delicious, refreshing and simple to make. Will definitely be making this again!
Thank you for the feedback, Jess! I love the bright, citrusy flavor too – it’s my son’s favorite. Glad you enjoyed it!
Just made this dish for the first time (my first time cooking chicken after a long vegan stint!) and it’s delicious! I made a double batch to freeze — do you find it freezes well?
I’m so glad it turned out delicious! I’ve never tried freezing this one, but if you think of it let me know how it works once you thaw / reheat. Thank you!