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This lemon chicken recipe is a bright, fresh spring dinner recipe that pairs well with fresh vegetables and a side of rice.
Spring is here but it sure doesn’t feel like it. I just got back from a short trip to California and Disneyland with Ava where we were able to walk around in summer clothes. When we got back on Sunday we were greeted with freezing cold temperatures and snow. Snow!
To avoid the return of winter blahs, I whipped up a dinner full of spring freshness for my family with this incredibly flavourful Lemon Chicken recipe and a side of haricots verts with bacon cooked in the skillet to pick up a hint of fresh lemon flavour.
Lemon Chicken
Ingredients
- 4 Skinless Boneless Chicken Breasts
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/3 Cup All-Purpose Flour
- 4 Tbsp Butter divided
- 2 Tbsp Olive Oil divided
- 4 tsp Lemon Pepper Seasoning divided
- 1/2 Cup Lemon Juice Divided
- 2 lemons sliced
- 1/4 Cup Chopped parsley
- 2 Tbsp Honey
Instructions
- Butterfly your chicken breasts by cutting each one in half lengthwise.
- Cover the chicken breasts with plastic wrap and pound each piece to about about 1/4-inch thickness.
- Season chicken with salt and pepper then lightly dredge chicken in the flour, shaking off any excess.
- Melt 1 Tbsp butter with 1 Tbsp olive oil in a large skillet over medium high heat.
- Cook half the chicken for 3-5 minutes per side, sprinkling each side of the chicken with lemon pepper while still in the pan, until golden brown and cooked through.
- Transfer the chicken to a plate, and repeat procedure with remaining chicken, 1 Tbsp utter and remaining olive oil.
Full Recipes>>Lemon Chicken