Quick Lemon Chicken

The kids were sick last week.  Really sick. Which meant I was not able to leave the house to grocery shop.  I hadn’t shopped since before the What’s For Dinner challenge week, so it has been almost two weeks.

Luckily I try to keep a well stocked pantry.  I came up with this quick version of lemon chicken based on what I had on hand. I made it quick by doing the whole thing in a pan instead of in the oven.

If you don’t have a meat tenderizer (or time) to pound out the chickens, don’t  worry, it will still be good.


2-3 chicken breasts

1/2 cup flour

1 tsp coarse ground garlic powder

1 tsp salt

2 TBSP butter

2 TBSP olive oil

1/2 tsp ground black pepper

1/2 cup lemon juice

lemon zest

1 cup chicken broth


  1. Cut the chicken breasts in half so you have two thin breasts from each one.
  2. Place between layers of plastic wrap and pound until even thickness.
  3. Place four, garlic, salt and pepper in a gallon zipper bag and shake to mix.
  4. Place chicken in flour dredge.
  5. In a large (12″) skillet heat butter and olive oil on med-high heat.
  6. Brown the chicken on both sides.
  7. Reduce heat to med-low and add lemon juice, zest and broth.
  8. Simmer for 5 minutes or until the sauce is reduced and slightly thickened.
  9. Serve over rice.



3 thoughts on “Quick Lemon Chicken

  1. Pingback: Lesser Homes & Gardens » Blog Archive » Two-week Meal Plan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s