Rita's Lemon Chicken
Rita's Lemon Chicken is a radiant medley of zesty lemon, tender chicken, and fragrant herbs, perfect for a weeknight dinner or an elegant weekend meal. This recipe features succulent, golden-seared chicken breasts simmered in a vibrant sauce made with freshly squeezed lemon juice, rich chicken broth, and aromatic garlic. A sprinkle of fresh parsley adds a pop of color and freshness, while optional flour coating lends a light, crispy texture to the chicken if desired. Ready in just 40 minutes, this dish is as quick as it is flavorful, making it an ideal choice for busy nights. Serve it alongside fluffy rice, roasted potatoes, or a crisp green salad for a complete and satisfying meal. Elevate your cooking game with this irresistible lemon chicken recipe that celebrates simplicity and bold flavors!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 whole lemons
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic cloves, minced
- 1.5 cups chicken broth
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups all-purpose flour (for optional coating)
Directions
Step 1
If desired, lightly coat the chicken breasts in flour, shaking off excess. This step is optional for a slightly crisp exterior.
Step 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Step 3
Season the chicken breasts with salt and black pepper on both sides.
Step 4
Once the skillet is hot, add the chicken breasts and sear on each side for 4–5 minutes or until golden brown. Remove from the skillet and set aside.
Step 5
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add minced garlic and sauté for 1 minute until fragrant.
Step 6
Juice the two lemons, reserving some lemon slices for garnish if desired. Add the lemon juice, chicken broth, and dried oregano to the skillet. Stir to combine.
Step 7
Bring the mixture to a simmer, then return the chicken breasts to the skillet. Cover and cook for 10–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Step 8
Remove the cover and let the sauce reduce slightly for about 3–5 minutes, spooning the sauce over the chicken occasionally.
Step 9
Sprinkle chopped parsley over the chicken before serving. Garnish with reserved lemon slices if desired.
Step 10
Serve hot with rice, roasted potatoes, or a light salad on the side.
Nutrition Facts
| Serving size | (1301.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1811.8 |
| Total Fat 66.2g | 0% |
| Saturated Fat 18.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 622.6mg | 0% |
| Sodium 2541.1mg | 0% |
| Total Carbohydrate 64.8g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 4.0g | |
| Protein 229.7g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 205.5mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2482.8mg | 0% |
Source of Calories