Let Me Tell You About This Lemon Chicken…
So, funny story—years back, we had this run of gloomy Mondays, and I (clearly fueled by stubborn optimism) decided lemons were the remedy. Not just any lemons though. Meyer lemons! Sweeter, a bit cheeky, kind of like they know something regular lemons don’t. Anyway, that’s how this Quick Meyer Lemon Chicken came into my life one evening when I was both pressed for time and craving comfort. And, not to oversell it, but the first bite totally turned my mood around—and maybe the whole week’s, if I’m honest.
Why This Chicken‘s Always in My Back Pocket
I reach for this recipe whenever I’ve got about zero patience and even less time, but still want to eat like someone who’s made an effort. My family practically hovers by the stove as it comes together (my youngest does this thing where he “just checks” if it’s ready yet—I see through you, Max). The bright hit of Meyer lemon is a life-saver midweek, and, listen, nobody’s ever complained about the leftovers, unless I get to them first. (Oops?)
What You’ll Need (And a Few Shortcuts…)
- 4 boneless, skinless chicken breasts (or thighs honestly—sometimes thighs cook up juicer, but go with whatever’s on sale)
- Salt and black pepper (My aunt swears by pink Himalayan salt, but sea salt gets the job done—don’t stress it)
- 2 tablespoons all-purpose flour (you can do 1-to-1 gluten-free or just skip the flour if you’re feeling wild)
- 2 tablespoons olive oil (or a slug of canola in a pinch—once used butter when I was out and it was amazing)
- 3 cloves garlic, minced (no judgment if you use pre-minced, I do too sometimes—life’s hectic, right?)
- 2-3 Meyer lemons, juiced and zested (Honestly, I’ve used regular lemons plus an orange when it’s off season. Still sings)
- 1/2 cup low-sodium chicken broth (I’ve totally used water and a little extra salt…don’t tell anyone)
- 1 tablespoon honey (or maple syrup—my cousin in Vermont insists it’s better, and he has a point)
- Fresh parsley or basil, for finishing (If you’re out, skip. It’s not a dealbreaker.)
Okay, Here’s How I Throw It Together
- Start by patting the chicken dry with some paper towels. I don’t always, but it helps you get a nice color on the meat.
- Sprinkle both sides with salt, pepper, and dust lightly with flour. Don’t worry if you miss spots—it all comes out in the wash, as my nan always said.
- Heat a big skillet (cast iron’s my fave but nonstick is fine—just use whatever pan isn’t in the dishwasher) over medium-high and add the olive oil.
- Lay the chicken in. It should sizzle; if you get a bit of splatter, you’re on the right track. Sear for about 3-4 minutes on each side until golden. Don’t move it too much; let it do it’s thing. (This is usually when I do a quick counter tidy. Or not. No judgement.)
- Scoot the chicken to a plate for a sec. In the same pan, toss in garlic and swirl it around for maybe 30 seconds—don’t let it burn, or you’ll be chasing smokey flavor you never wanted.
- Pour in the Meyer lemon juice and zest, along with the chicken broth and honey. Give it a scrape with a wooden spoon to get those bits off the bottom; the lemon smell will slap you awake. In a good way!
- Bring things to a gentle simmer, then drop the chicken (and any juice that’s pooled) back in. Cook for another 4-7 minutes until the chicken’s cooked through. This is where I usually sneak a taste of the sauce—sometimes a pinch more salt is needed (or a swirl more honey if things are feeling tart, you know?)
- Scatter herbs over the top, and you’re done. Ignore any weirdness if the sauce looks separated—it settles as it cools.
Notes: Stuff I’ve Learned the Hard Way
- Using cold chicken straight form the fridge sometimes makes it a bit tough, tbh. Let it hang out on the counter for 10 minutes if you can.
- If the sauce gets too thick, just add a splash more broth—don’t panic!
- I once forgot to zest the lemons first and tried grating slippery rinds over the sauce; not my finest moment. Zest first, always.
Variations I’ve Played Around With
- Used boneless thighs instead of breasts—definitely juicier, and more forgiving (especially if you get distracted, like me).
- Tried adding capers for a briny punch, but, eh, didn’t love it. Some folks dig it though!
- Swapped honey for maple syrup once—it added this woodsy sweetness I actually liked. Who knew?
- Oh, and don’t even bother with dried herbs at the end. Fresh or nothing. Or skip—it’s optional anyway.
Equipment (but hey, improvise!)
- One big skillet—I like cast iron, but a nonstick works if you, say, melted a spatula in your last cast iron attempt (don’t ask)
- Tongs, or use a spatula, or even two forks if you’re in survival mode
- I use a microplane for zesting, but the fine side of a box grater works alright. Or if you’re truly desperate, peel thin strips and finely mince (not pretty, but gets by in a pinch)
Storing It (If It Even Lasts That Long)
Okay, you can put leftovers in an airtight container in the fridge for up to 3 days (maybe 4, but 3 feels safer). But I’ll be real: it’s rare to get any leftovers in my house, unless I hide them behind the yogurt. Reheats pretty nicely in a skillet with a splash of water, but don’t nuke it too long or it dries out. This is one of those dishes that I *think* tastes even brighter the next day—if you’re lucky enough to check.
How I Love to Serve It
Usually, I heap this over steamed rice or a heap of garlicky greens. My partner does this thing where he slices it for sandwiches the next day (bit posh, but I see the appeal). Sundays, I might do a lazy orzo toss with whatever herbs are gasping in the fridge drawer. Oh—my neighbor says it’s amazing cold over salad, but I haven’t tried that. Yet.
Hard-Won Tips (Yes, I’ve Messed Up Here)
- Don’t rush the browning step. I once got impatient and dumped the lemon juice in early and the chicken was sad and pale. Just…wait.
- Always taste the sauce before serving. Every Meyer lemon’s kinda different, like people, so you never know if you’ll want a smidge more sweet or salt.
- And, actually, letting the chicken sit in the sauce off-heat for five minutes makes it even better—learned that one by accident when the dog distracted me.
Hey, Real Talk: Lemon Chicken FAQ
- Can I use regular lemons if I can’t find Meyer lemons?
- Oh, absolutely. Just maybe add a scant dash of orange juice to mimic that softer sweetness. Or don’t, it’s good anyway.
- Is it super tart?
- Nah, it’s bright but not face-puckering. If you’re lemon-shy, start light, and taste as you go.
- Can I freeze this?
- Technically yes, but sometimes the sauce separates. Not the end of the world, but best fresh or just from the fridge, honestly.
- Do I have to flour the chicken?
- Nope! It does help with browning and a tiny bit of thickening, but I skip it half the time and it’s fine.
- I’ve only got tiny lemons—how many should I use?
- Just use enough to get about 1/4 cup juice. Or taste and see. This isn’t a science lab!
Oh, and while we’re here—I once made this in a camp kitchen with only a soup pot and my dad’s ancient plastic spatula. Turned out pretty decent, all things considered. So don’t get hung up on gizmos, just get some zesty chicken on the table however you can. Life’s too short to worry about perfect slices, mate.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 Meyer lemons (1 thinly sliced, 1 juiced)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
-
1Pound chicken breasts to even thickness and season both sides with sea salt and black pepper.
-
2Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 3-4 minutes per side until golden brown and cooked through. Remove to a plate and cover.
-
3Reduce heat to medium. Add minced garlic and thyme to the pan, sautéing for 30 seconds until fragrant.
-
4Add Meyer lemon slices and cook for 1-2 minutes, then pour in Meyer lemon juice, scraping up the golden bits from the pan.
-
5Return chicken breasts to the skillet and spoon sauce over them. Simmer for 1-2 minutes to heat through.
-
6Garnish with fresh parsley and serve warm.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
290cal
Protein:
39 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
7 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
