Lemon Supper Chicken (Print version)
Juicy chicken breasts simmered in zesty lemon and herbs for a bright, satisfying dish.
# What you'll need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade & Sauce
02 - 2 large lemons, zested and juiced (about 1/4 cup juice)
03 - 3 tablespoons olive oil
04 - 2 garlic cloves, minced
05 - 1 tablespoon honey
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ For Cooking
10 - 1 tablespoon olive oil
11 - 1/2 cup low-sodium chicken broth
→ Garnish
12 - Fresh parsley, chopped
13 - Lemon slices, optional
# How to make it:
01 - In a medium bowl, whisk together lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, honey, Dijon mustard, thyme, salt, and black pepper.
02 - Place chicken breasts in a shallow dish or resealable bag. Pour half the marinade over chicken, turning to coat. Reserve remaining marinade. Let marinate for at least 15 minutes at room temperature or up to 2 hours refrigerated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade and discard used marinade. Cook chicken 5–6 minutes per side until golden and internal temperature reaches 165°F.
04 - Transfer cooked chicken to a plate and cover loosely with foil. Pour reserved marinade and chicken broth into skillet. Simmer for 3–4 minutes, scraping browned bits, until sauce reduces slightly.
05 - Return chicken to skillet, spoon sauce over top, and simmer 2 minutes to warm through. Serve garnished with chopped parsley and lemon slices.
# Expert suggestions:
01 -
- Dinner is genuinely ready in 45 minutes, which means you can make it on a Tuesday without losing your mind.
- The sauce tastes like you've been standing in a sunny kitchen all day, even if it's been maybe ten minutes of actual work.
- Your kitchen will smell incredible, and somehow that aroma convinces everyone at the table they're eating something fancy.
02 -
- Don't skip the marinade time—even 15 minutes makes a real difference in how tender and flavorful the chicken becomes, and 2 hours transforms it entirely.
- Always check your chicken's internal temperature with a thermometer rather than cutting into it, because that's how you keep all the precious juices locked inside instead of bleeding onto the plate.
- The sauce reduction is crucial; don't rush it or skip it thinking the marinade alone will be enough sauce.
03 -
- Pat your chicken completely dry before marinating; moisture prevents proper browning and that golden crust that carries so much flavor.
- Reserve a little fresh lemon juice to squeeze over the finished plate—that final brightness is the punctuation mark the dish needs.