Description
One Pan Lemon Chicken is tender chicken breasts with a thick, sweet and tangy lemon sauce. It is made in one pan, and in only 25 minutes. It is perfect for a weeknight dinner!
Ingredients
Units
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- Salt and pepper
- 4 boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 2 tablespoons butter, divided
- 1 medium-sized white onion, chopped
- 2 cloves garlic, minced
- Zest of 1 lemon, set aside
- 1/2 cup fresh squeezed lemon juice (3 to 4 large lemons)
- 3/4 cup chicken stock
- 3/4 cup dry white wine (such as Chardonnay or Pinot Grigio)
- 1/4 cup + 1 tablespoon honey
- 1/2 teaspoon arrowroot powder (can sub corn starch)
- 1 tablespoon fresh thyme leaves, chopped
- Salt and pepper, to taste
Instructions
- Heat a large nonstick skillet over medium heat.
- Sprinkle salt and pepper on each chicken breast, while it’s still in its package. Heat the olive oil in the pan. Add the chicken breasts to the pan, seasoned side down. Sprinkle the other side with salt and pepper. Cook the chicken breasts about 5 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove the cooked chicken from the pan onto a plate; cover with tin foil to keep the chicken warm.
- Returning to the pan, turn the heat down to medium-low. Melt 1 tablespoon of the butter. Add the onion and saute for 3 minutes, just until the onion is translucent. Add the garlic and saute for 1 minute.
- Add the lemon juice, chicken stock, white wine, and honey. Turn the heat up to high. Allow the sauce to come to a simmer. Simmer for 5 minutes, or until the sauce has reduced by half.
- In a small dish mix the arrowroot/ cornstarch in with a little bit of water until no lumps remain. Slowly stir the arrowroot mixture into the sauce. Allow it to thicken for 1 minute.
- Turn the heat to low, add the remaining tablespoon butter and allow to melt.
- Remove from the heat. Add the thyme and reserved lemon zest. Carefully taste the sauce and add salt and pepper to taste.
- Spoon the lemon sauce over the still-warm chicken breasts. Serve immediately. Serve with green veggies for a complete meal (see notes for instructions for roasted broccoli).
- Leftovers keep for up to 5 days; reheat gently.
Notes
In the pictures I show some roasted broccoli, which goes very nicely with the One Pan Lemon Chicken. Any type of vegetable or salad would go great with this dish.
To make the roasted broccoli preheat your oven to 400 degrees Fahrenheit. To a bare rimmed baking sheet add 1 head of broccoli that has been chopped. Drizzle with 2 teaspoons olive oil, sprinkle with salt and pepper. Toss to coat. Roast the broccoli for 20 minutes, flipping halfway through. The broccoli should be slightly charred and have small crispy bits. Serve immediately.
