This easy recipe brings together tender chicken and bright lemon flavors for a comforting meal. Perfect for a cozy dinner, it’s simple to make and full of fresh, zesty goodness that everyone will enjoy.
Start by slicing the chicken breasts horizontally almost all the way through, leaving about half an inch uncut, then open them up like a book. In a shallow dish, mix together the flour, onion powder, paprika, and black pepper. In another dish, beat the egg. Dip each chicken piece first into the flour mixture, making sure it’s coated evenly, then into the beaten egg.
Melt the butter in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 6 minutes total. Pour in the chicken broth and lemon juice, then cover the pan and let it simmer gently until the chicken is cooked through and no longer pink inside—this usually takes around 15 minutes. If you have a thermometer, the center should reach 165°F.
Once the chicken is done, take it out and keep it warm. Mix the cornstarch with the remaining chicken broth until smooth, then stir this into the skillet. Turn the heat up to medium-high and cook, stirring often, until the sauce thickens, about 5 minutes. Sprinkle some fresh dill over the chicken and serve it with the sauce spooned on top.
- Use fresh lemons for the best citrus flavor.
- Simmer the chicken gently to keep it moist and tender.
- Add a splash of chicken broth if the sauce reduces too much.
This dish offers a perfect balance of bright, tangy lemon flavor with tender, juicy chicken. It’s light yet satisfying, making it great for any season. Plus, it’s simple to prepare but feels special enough for guests.
Serve with steamed rice or crusty bread to soak up the flavorful sauce. A side of sautéed greens or a fresh salad pairs well and adds a nice contrast to the zesty chicken.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken.
