Lemon chicken with sauce

This lemon chicken recipe strikes a perfect balance between tangy and sweet with a crisp exterior and juicy interior. It has become my go-to when I want something fresh yet comforting on the table quickly. The bright lemon flavor really makes the dish pop, and I remember making it for a casual dinner where everyone went back for seconds without hesitation.

I first tried this recipe when I was craving something light but satisfying and it instantly became a favorite for weeknight meals.

Ingredients

• Two large boneless skinless chicken breasts: choose fresh or thawed chicken for tender, juicy bites
• Salt and pepper: basics that enhance and balance all other flavors
• Half a teaspoon garlic powder: adds subtle depth without overpowering
• Three tablespoons cornstarch: creates a crispy coating that seals in moisture
• Three tablespoons olive oil divided: use good quality extra virgin for better flavor
• For garnish chopped scallions and lemon slices: these add brightness and a fresh finish
• For the sauce
• One-third cup water: helps dissolve the sugar and cornstarch for a smooth sauce
• One-third cup lemon juice: freshly squeezed preferred for a bright, natural taste
• Zest from one lemon: adds intense lemon aroma and subtle flavor layers
• Quarter cup granulated sugar: balances the tartness but adjust to taste
• One tablespoon cornstarch: thickens the sauce to the perfect consistency

Instructions

Sear the Chicken:

Cut the chicken into bite-size pieces and place in a medium bowl. Season with salt, pepper, and garlic powder then sprinkle cornstarch over the chicken. Toss until each piece is evenly coated. This coating crisps up beautifully while cooking.

Prepare the Lemon Sauce:

In another bowl whisk together water, lemon juice, lemon zest, sugar, and cornstarch until smooth and set aside. This sauce will thicken quickly once heated, so keeping it ready is key.

Heat the Pan:

Warm two tablespoons of olive oil in a skillet over medium-high heat for several minutes until it’s hot but not smoking—this helps get a beautiful golden crust.

Cook the Chicken in Batches:

Add half the chicken to the pan making sure not to overcrowd so they brown well. Cook for about four minutes then flip and continue cooking for another three to four minutes. Chicken should reach 165 degrees Fahrenheit and have a nice golden color. Transfer to a plate. Add more olive oil before cooking the second batch repeating the same steps.

Combine and Finish:

Return all cooked chicken to the skillet, remove from heat, and quickly pour in the lemon sauce. Place back on medium heat just long enough for the sauce to bubble and thicken about thirty seconds to one minute. Toss the chicken thoroughly so every bite is coated with the glossy lemon sauce.

This recipe always brings back memories of casual family dinners where we ended up laughing and sharing stories well into the evening.

Storage Tips

Keep leftovers in an airtight container and store in the fridge for up to three days. The chicken reheats well in a skillet over medium heat to retain its crispiness, unlike the microwave that tends to soften the texture.

Ingredient Substitutions

You can swap chicken breasts for thighs for a juicier option just adjust cooking time slightly. If you do not have fresh lemon juice, bottled lemon juice works though fresh is preferred for brightness. Use avocado oil instead of olive oil for a neutral flavor with a high smoke point.

Serving Suggestions

Serve this lemon chicken over steamed jasmine rice or alongside sautéed vegetables like green beans or asparagus for a balanced meal. A simple green salad with a tangy vinaigrette pairs nicely to echo the citrus theme.

This lemon chicken is easy to prepare and perfect for a quick weeknight dinner packed with bright flavors and satisfying textures.

FAQs about Recipes

→ How is the chicken prepared before cooking?

Chicken breasts are cut into bite-sized pieces, seasoned with salt, pepper, garlic powder, and lightly coated with cornstarch to help create a crisp exterior when cooked.

→ What is the purpose of cornstarch in this dish?

Cornstarch is used both to coat the chicken before frying and to thicken the lemon sauce, giving the dish a smooth, glossy texture.

→ How can I tell when the chicken is fully cooked?

Cook the chicken until it reaches an internal temperature of 165°F and is golden brown on all sides.

→ Can I adjust the lemon flavor intensity?

Yes, you can vary the amount of lemon juice and zest in the sauce to suit your taste preferences.

→ What are good garnishes for this dish?

Chopped scallions and fresh lemon slices add a vibrant finish and extra brightness when served.

→ Is olive oil the best choice for cooking the chicken?

Olive oil is ideal for sautéeing here, providing a balanced flavor and suitable smoke point for browning the chicken.