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Karen's Weeknight Lemon Chicken Recipe

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4.4 from 8 reviews

Karen's Weeknight Lemon Chicken is a flavorful and comforting dish featuring tender boneless chicken breasts cooked in a zesty lemon and garlic sauce. The chicken is lightly coated in rice flour and pan-seared to a golden crust before being finished in the oven with a bright, buttery lemon sauce enhanced by fresh garlic, white wine, and turmeric. This easy-to-make recipe is perfect for a quick yet elegant weeknight dinner and is complemented by blackened lemon slices and fresh chives for an extra burst of citrus flavor.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 4 whole boneless chicken breasts (trimmed, about 6 oz. each, cut in half horizontally for 8 pieces)
  • 1 large egg
  • 1/2 cup milk (or milk substitute)
  • 1/2 cup rice flour (or regular flour, or matzo cake meal for Passover; rice flour is gluten free)
  • 1 tablespoon unsalted butter
  • 1 tablespoon neutral oil (such as canola or vegetable oil)

Sauce

  • 5 cloves fresh garlic (peeled and thinly sliced)
  • 1/3 cup dry white wine
  • 1 1/4 cups chicken stock (preferably homemade)
  • 3 tablespoons fresh lemon juice
  • 3 pinches turmeric
  • 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)
  • 4 tablespoons unsalted butter (cold, organic preferred, no natural flavoring)
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon fresh cracked black pepper (or white pepper)
  • 2 tablespoons fresh chives (cut into 1/2 inch lengths)

Garnish

  • 8 slices lemon (for blackening)

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 350°F (175°C). On a cutting board, carefully slice each boneless chicken breast horizontally to create two thinner pieces, resulting in 8 pieces total.
  2. Marinate Chicken: In a medium bowl, whisk together the egg and milk. Immerse the chicken pieces in this mixture, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 12 hours for better flavor and tenderness.
  3. Prepare Skillet and Flour: Pour the rice flour onto an 8-inch plate for easy dredging. Heat a large skillet (preferably cast iron) over medium-high heat, and add 1 tablespoon of neutral oil and 1 tablespoon of unsalted butter.
  4. Dredge and Sear Chicken: Using tongs, remove each chicken piece from the egg mixture and lightly coat both sides in the flour—no need for a heavy coating. Place the chicken pieces in the hot skillet without overcrowding; cook in batches if necessary. Cook the first side until golden brown, then flip and cook the second side until just golden. Season with a pinch of salt and pepper while cooking. Remove the seared chicken to a 9x13-inch oven-safe baking dish. Note that the chicken will not be fully cooked at this stage.
  5. Make the Lemony Sauce – Step 1: In a small bowl, mix the cornstarch with 1 tablespoon of water to form a slurry and set aside. Add 1 tablespoon of butter to the skillet and reduce the heat to low.
  6. Sauté Garlic and Add Liquids: Add the sliced garlic to the skillet and sauté gently until softened and just beginning to turn golden, about a few minutes. Pour in the dry white wine, chicken stock, fresh lemon juice, and sprinkle in the turmeric. Increase the heat and bring the mixture to a boil while whisking.
  7. Simmer and Thicken Sauce: Reduce heat to simmer and cook for about 3 minutes to allow the sauce to reduce slightly. Increase heat to high and whisk in the cornstarch slurry; continue whisking as the sauce thickens.
  8. Finish Sauce with Butter and Seasoning: Over low heat, whisk in the cold butter cubes bit by bit, swirling the pan to emulsify the sauce. This will enrich the flavor and slightly thicken it. Season the sauce with 1/2 teaspoon sea salt and 1/8 teaspoon freshly cracked black pepper.
  9. Combine and Bake Chicken: Pour the lemony sauce over the chicken pieces in the baking dish. Cover tightly with heavy foil and bake in the preheated oven for 15 to 20 minutes or until the chicken is tender and fully cooked through.
  10. Prepare Blackened Lemons (Optional): Heat a skillet (preferably cast iron) over medium-high heat with a splash of neutral oil. Cut lemon slices about 1/2 inch thick. Place them in the skillet, pressing down gently, and cook without moving them until they develop a deep golden brown (blackened) color on one side. Remove from heat.
  11. Serve: Plate the baked lemon chicken with spoonfuls of the rich lemon sauce. Top with fresh chives and garnish with blackened lemon slices, blackened side up. Squeeze the lemon over the chicken while eating to add an extra burst of citrus aroma and flavor.

Notes

  • You can use regular flour instead of rice flour if gluten is not a concern, or matzo cake meal to keep it Passover-friendly.
  • Make sure not to over-coat the chicken with flour; a light dusting is sufficient for a crispy finish.
  • The chicken is partially cooked on the stovetop and finished in the oven to ensure juiciness and tenderness.
  • Using a cast iron skillet helps achieve a nice sear and layered flavors in the sauce.
  • Blackened lemon slices add a smoky depth and vibrant aroma that complement the lemon sauce.
  • This recipe can be prepared ahead by marinating the chicken up to 12 hours in advance.
  • Homemade chicken stock enriches the sauce but store-bought can be used in a pinch.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/karens-weeknight-lemon-chicken-recipe/