Creamy Lemon Chicken

How to Make Lemon Chicken

Here is a brief overview of how this delicious garlic lemon chicken recipe comes together. For the full recipe including all measurements and ingredients, scroll to the recipe card at the bottom of the post.

• Coat the chicken. Whisk together the flour, lemon zest, salt, and pepper. Pat the chicken cutlets dry then dredge them in the flour mixture so they are well coated. 
• Cook the chicken. Add the coated pieces of chicken to a hot skillet and cook for four minutes on each side or until the thickest parts reach 165 degrees Fahrenheit. Remove the chicken from the skillet and tent it with foil.
• Sauté the onion and garlic. Add the butter to the skillet allowing it to melt. Then add the onion and garlic and sauté until the onion is translucent, about five to seven minutes. 
• Make a roux. Whisk the flour into the butter until no white streaks remain. Slowly whisk in the wine, followed by the chicken broth. Read more on making a roux below.
• Simmer the sauce. Bring the mixture to a quick simmer, then reduce the heat to low and continue cooking for two minutes. We are looking to infuse the lemon flavor into the sauce in this step without reducing the amount of liquid too much. 
• Put it all together. Add the chicken back to the skillet and spoon the sauce over it. Top with fresh parsley and enjoy!

Zesting Lemons

Combining tender chicken with butter and lemon creates a delicious dish sure to impress your entire family. In this recipe for lemon chicken, we are using the zest which is the outermost layer of the lemon peel as well as the inside of the lemon.

To get zest from a lemon, start by washing the lemon thoroughly to remove any dirt or debris. The key is to remove just the bright yellow outer layer of the peel with the zester, as this holds the essential oils and flavor. When you start to see the white underneath, move to a different part of the lemon.

Cutting Chicken into Cutlets

One of the things that keeps this recipe so quick is that we are using chicken cutlets. These are chicken breasts that have been cut in half, resulting in even-sized and thinner pieces of chicken. Not only do these cook faster, but they also cook evenly and result in more tender dishes. You can buy chicken cutlets at your grocery store, but it is also simple to cut them yourself.

• Place a clean hand on top of the chicken breast.
• Use a sharp knife to cut into the chicken breast horizontally, butterflying it open and cutting all the way through until you have two pieces.
• If the cutlets are more than 1/2-inch thick, pound them thinner with a meat mallet or rolling pin.

Making a Roux

A roux is a mixture of fat and flour that serves as a thickening agent in sauces and soups. It’s made by cooking fat (usually butter) and all-purpose flour together. As the flour cooks in the fat, it loses its raw taste and becomes a smooth base for your recipe.

When making a roux, be sure to fully whisk the flour into the butter until you don’t see any more streaks of white. Add the liquid slowly, a few tablespoons at a time, until it is all added. This process should take more than 30 seconds, but less than two minutes.

Cooking With Wine

A small amount of white wine adds such great flavor to this lemon chicken sauce. Choose a white wine that isn’t too sweet, as the flavor is intensified as it cooks. I recommend a Pinot Grigio or Sauvignon Blanc. These are delicious without being overly sweet. Don’t use a bottle labeled “cooking wine”; use one intended for drinking. I like to keep little bottles of wine on hand for cooking when I know I won’t use a whole bottle.

Anytime I have a recipe that calls for wine, I like to give you a substitute for what to use if you are cooking for someone who can’t have alcohol. You can replace the wine in this recipe with another 1/2 cup of chicken broth. It will have a slightly different flavor, but will still be delicious.