Lemon Chicken

Boneless chicken breasts simmered gently in butter with fresh lemon juice, garlic, salt and paprika until tender. Simple, quick and bright.

Naturally gluten-freeVegetarian with swapsKetoLow-carbHigh-proteinNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Chicken breasts in a buttery lemon sauce with lemon slices and parsley in a skillet
  • Prep 10 min
  • Cook 25 min
  • Total 35 min
  • Yield About 4 servings (our estimate)

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

Sandra Mills's Lemon Chicken is about as simple as a weeknight dinner gets. Butter, fresh lemon juice, crushed garlic, salt and paprika are heated together in an electric frying pan or a heavy skillet, then the chicken simmers gently in the lemon butter until tender.

Spoon the pan juices over rice or noodles.

Ingredients

  • 1 1/2 pounds of boneless chicken breasts or breast quarters
  • 1/4 pound butter
  • Juice of 1 lemon
  • 1 clove of garlic, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon paprika

To make it vegetarian

  • For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

Instructions

  1. Heat the lemon butter. Heat the butter, lemon juice, garlic, salt and paprika in an electric frying pan at 300°F, or in a heavy-duty frying pan over low heat.
  2. Simmer. Place the chicken in the pan and simmer until tender and cooked through, turning once.

Nutrition per serving (estimated)

410Calories
0 gCarbohydrates
0 gFiber
0 gNet carbs
39 gProtein
27 gFat

Estimated per serving, based on 4 servings (our estimate), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeBudget-friendlyVegetarian with swapsNo added sugar

Tips

  • Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
  • Sandra's method mentions pepper alongside the salt; her ingredient list has paprika. Add a pinch of black pepper too if you like.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

More chicken and poultry recipes

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