Crispy Lemon Chicken Recipe: Quick & Tangy Delight

Whenever I think about what I’d serve at my first grown-up dinner party, this Lemon Chicken recipe comes to mind instantly. It’s simple, bursting with flavor, and bound to impress your guests. 

Inspired by the legendary Ina Garten’s plating rule, I ensure to garnish with a fresh lemon slice, signaling that tangy citrusy goodness right from the start. As a host, I aspire to be just a fraction as wonderful as Ina, and this recipe might be the perfect dish to get me there!

If you’re looking to explore more flavorful chicken dishes, you might also enjoy making a Chicken Burrito Bowl for a casual meal.

Ingredients You Will Need

To make this delicious Lemon Chicken, you will need a few simple ingredients. Let’s go over each one and why it works so perfectly together.

• Thinly Sliced Chicken Breast – It’s best to ask your butcher to slice the chicken for you. Thin pieces cook quickly and evenly, which makes this recipe simple and fast.
• Eggs – The eggs help the flour to adhere to the chicken, creating a nice, crispy coating when fried.
• Flour – Coating the chicken in flour gives it that crispy, golden crust, which is essential for this dish’s texture.
• Olive Oil / Avocado Oil – Both are great choices for frying, giving the chicken a nice golden crisp. I prefer avocado oil for its high smoke point, but either works well.
• White Wine – Adds depth to the sauce and a bit of acidity to balance the richness of the chicken. A dry white wine is best.
• Fresh Parsley – A sprinkle of fresh parsley adds color and a fresh taste to the dish.
• Lemon – The star of the dish! Fresh lemon juice enhances the flavor, giving the chicken its signature tangy zest.
• Freshly Grated Parmigiano Reggiano – Grate your own Parmesan for the freshest, most flavorful topping.

Note: This recipe will serve about 4 people, depending on portion sizes.

Variations You Can Try

• Dairy-Free Option: If you need a dairy-free version, you can skip the Parmesan and use a dairy-free alternative. Some stores offer great dairy-free cheese substitutes that would still add a bit of richness to the dish.
• Gluten-Free Option: Use gluten-free flour in place of regular flour. There are many great options available, and they’ll still help create that crispy texture.
• Flavor Enhancements: For a little extra depth, add a pinch of garlic powder or a dash of white pepper to the flour mixture before coating the chicken.

You can also combine it with Stuffed Bell Peppers for a filling dinner.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15-20 minutes
• Total Time: 30 minutes

Equipment You Need

Here’s what you’ll need to get this Lemon Chicken on the table:

• Frying Pan – Used for cooking the chicken and making the sauce.
• Tongs – Handy for dipping the chicken into flour and eggs, and for turning them in the pan.
• Paper Towels – To drain excess oil from the chicken after frying.
• Grater – For grating fresh Parmigiano Reggiano.

How to Make Lemon Chicken?

Step 1: Prepare the Chicken and Coatings

Start by heating some oil in your frying pan. While the oil heats up, prepare your chicken. Take thinly sliced chicken breasts and dip them first in flour, followed by eggs, making sure each piece is well-coated. This will create that crispy crust once the chicken is fried.

Step 2: Fry the Chicken

Place each piece of coated chicken into the hot oil, ensuring you don’t overcrowd the pan. Fry until golden and crispy on both sides. Once cooked, transfer the chicken to a paper towel-lined plate to cool slightly. As the chicken cools, sprinkle a little kosher salt and squeeze fresh lemon juice over the pieces for an added burst of flavor.

Step 3: Make the Sauce

In the same pan, with just a little oil remaining, pour in some white wine to deglaze the pan. Scrape up any tasty bits stuck to the bottom for extra flavor. Add a touch of olive oil and the juice from one fresh lemon, and season with salt, pepper, and fresh parsley. Stir the sauce and let it cook for about one to two minutes to bring all the flavors together.

Step 4: Combine and Serve

Pour the sauce over the crispy chicken pieces and top with more fresh parsley and a generous sprinkle of grated Parmigiano Reggiano. This will create a beautiful, flavorful finish.

Additional Tips for Making This Recipe Better

After making this dish a few times, here are some personal tips I’ve picked up that will take your Lemon Chicken to the next level:

• Don’t skip the deglazing: The wine adds so much flavor to the sauce, so don’t leave it out! It makes all the difference in the final taste.
• Use fresh lemons: The zest and juice of fresh lemons will elevate the flavor. Pre-squeezed lemon juice just can’t compare.
• Crispy Chicken: Make sure the oil is hot enough to fry the chicken to a crispy perfection. If the oil is too cool, the chicken will absorb too much oil and won’t get as crispy.
• Grate the Parmesan Fresh: Pre-grated Parmesan doesn’t melt as well and won’t have the same rich flavor. Freshly grated Parmigiano Reggiano is a must.

For other dinner ideas, check out a variety of dinner recipes that are easy to prepare and sure to satisfy everyone at the table.

How to Serve Lemon Chicken?

When serving Lemon Chicken, it’s all about presentation. Here are some ideas:

• Serve on a platter: Lay the chicken out on a large serving platter, pour the sauce over the top, and garnish with more fresh parsley. Add a few lemon slices around the edge for an elegant touch.
• Pair with sides: Lemon Chicken goes wonderfully with roasted vegetables or a simple green salad. For a heartier meal, serve with mashed potatoes or rice to soak up the delicious sauce.

Nutritional Information

Here’s a quick look at the nutritional breakdown for a serving of Lemon Chicken (approximate values):

• Calories: 350
• Protein: 30g
• Carbohydrates: 12g
• Fat: 22g

How to Store the Lemon Chicken?

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to prevent the chicken from drying out.
• Freezing: If you want to freeze the Lemon Chicken, wrap it tightly in plastic wrap and aluminum foil. It will last up to 3 months in the freezer. Just be sure to reheat thoroughly when you’re ready to enjoy it again.
• Reheating: For best results, reheat in a skillet over low heat to help preserve the crispy texture of the chicken.

Why You’ll Love This Recipe?

This Lemon Chicken recipe is not only delicious but also incredibly versatile. Here are some reasons why you’ll fall in love with it:

• Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners or a special occasion.
• Flavorful and Fresh: The combination of fresh lemon, wine, and herbs makes every bite packed with flavor.
• Customizable: Easily adjusted to fit dietary preferences, whether gluten-free or dairy-free.
• Impressive Presentation: With just a few simple touches, this dish looks like it’s straight out of a gourmet restaurant.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will work great in this recipe. They’ll be slightly juicier and have a richer flavor, but you can follow the same steps for preparation.

Can I make this dish ahead of time?

You can prepare the chicken ahead of time, but it’s best to make the sauce fresh just before serving to maintain the crispiness of the chicken.

What can I serve with this dish?

Lemon Chicken pairs beautifully with roasted vegetables, mashed potatoes, rice, or a simple side salad. It’s a versatile dish that complements many sides!

Can I use a different oil for frying?

Yes, you can use any neutral oil, such as sunflower or canola oil. Avocado oil is a good option as well due to its high smoke point.