Lemon Chicken 🍋
Chicken breast is everyone’s favorite dinner of choice! So, I thought I would bring you a new little twist to lemon chicken! It’s a delicious blend of flavors that will bring your chicken cutlets to life! The sauce I’ve created is a delicious Honey lemon Glaze that you are going to pour right over your perfectly cooked chicken cutlets! Added bonus, there will be some left over to dress up your vegetables or even your potatoes! This is truly a unique and delicious blend of flavors. I think you’re going to love it. Let’s make it!
I absolutely love using this Lodge Cast Iron Deep Skillet because it evenly distributes heat from the bottom through the sidewalls and it retains heat for a longer time.
🗒 More Delicious Chicken Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
This lemon chicken pairs really well with mashed potatoes or rice.
Yes! Just make sure you butterfly the chicken breasts and pound them thin.
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Lemon Chicken
Ingredients
- 3 – 4 thin chicken cutlets room temperature & patted dry
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried parsley
- 2 tsp salt divided
- 2 tsp cracked black pepper divided
- ½ cup + 3 tbsp cornstarch divided
- 2 & ½ lemons juiced + 1 lemon zested divided
- 2 eggs
- 4 stalks of green onions chopped
- 1 tbsp salted butter
- 1 tbsp olive oil
- 2 tbsp vegetable oil
- 1 & ½ cups water
- 2 tbsp honey
- 3 tbsp packed brown sugar
- 1 tsp freshly grated ginger root
- 1 & ½ tbsp better than bouillon roasted chicken base
- 6 – 7 garlic cloves chopped
- ¾ tsp ground mustard
Instructions
- Make sure your chicken cutlets are thin, patted dry, and room temperature. Season the chicken cutlets on both sides with garlic powder, paprika, dried parsley, ½ tsp salt, and ½ tsp cracked black pepper (make sure to rub in the seasonings). Set aside.
- To make the assembly line for the chicken, In a bowl or plate add a ½ cup of cornstarch, ½ tsp salt, ½ tsp cracked black pepper, and the zest of 1 lemon. Mix that together using a fork. In a separate bowl or plate add eggs, chopped green onions, ½ tsp salt, and ½ tsp cracked black pepper, Whisk the egg mixture until combined.
- Heat up a cast iron skillet or pan with butter, olive oil, and vegetable oil
- Once the pan is hot, start by drenching both slides of each chicken cutlet in the cornstarch mixture, shaking any excess off, and then immediately transfer the coated chicken into the egg mixture. Dread both sides in the egg mixture and let the excess drip off. Then immediately place the coated chicken cutlets into the pan (don’t overcrowd the pan). Let the chicken cutlets brown on each side for 5 minutes on medium heat and then transfer the browned chicken to a plate or serving dish. (Save the pan with the oil you cooked the chicken in).
- To make the lemon sauce, In a measuring cup combine water, honey, brown sugar, freshly grated ginger, 3 tbsp cornstarch, chicken bouillon base, the juice of 2 & ½ lemons, ½ tsp salt, and ½ tsp cracked black pepper. Whisk that together until combined.
- In the same pan you browned the chicken in, add in the chopped garlic and saute that on medium heat until the garlic is fragrant. Once the garlic is fragrant, pour in the lemon sauce, and give that a stir to get all the excess chicken bits off the bottom of the pan. Bring the pan to a boil, then lower it to a simmer, and stir in the ground mustard. Let the sauce simmer for about 10 – 15 minutes, until it reduces by half and gets thicker.
- Spoon the lemon sauce over the chicken and serve!
Notes
- If you buy chicken breasts just make sure you butterfly the breasts and pound them thin
- If you want to use dried ginger instead of the fresh, use a ½ tsp.
Nutrition
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