Lemon chicken has a rich history that can be traced back to various culinary traditions around the world. While the exact origin of this delightful dish is uncertain, it is commonly associated with Mediterranean and Chinese cuisines. Lemon chicken is renowned for its vibrant flavors and zesty taste profile. The dish typically features tender, succulent pieces of chicken marinated in a tangy lemon-based sauce. The lemon imparts a refreshing and citrusy note, enhancing the overall taste. Depending on the region and recipe, additional ingredients like garlic, herbs, and spices may be incorporated to add depth and complexity to the flavor profile.
In Mediterranean cuisine, lemon chicken is often served with a side of roasted or grilled vegetables, such as bell peppers, zucchini, or eggplant. The bright acidity of the lemon sauce complements the earthy flavors of the vegetables, creating a harmonious combination. Alternatively, it can be paired with a bed of fluffy couscous or fragrant rice, providing a neutral canvas to absorb the flavorful juices. In Chinese cuisine, lemon chicken is frequently enjoyed with steamed or fried rice, allowing the citrusy sauce to infuse the grains with its tangy essence. It is also commonly accompanied by stir-fried vegetables, such as broccoli or bok choy, adding a crunchy texture and nutritional balance to the meal.
Overall, lemon chicken’s history spans diverse cultures, each contributing its own unique twist to the dish. Whether served alongside Mediterranean-inspired vegetables or as part of a Chinese feast, the tantalizing taste of lemon chicken offers a delightful balance of acidity and savory flavors, making it a beloved choice for many culinary enthusiasts.
Lemon chicken
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- ½ Cup all-purpose flour
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 4 cloves garlic minced
- 1 Cup chicken broth
- ¼ Cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 Tbsp honey
- 1 Tsp Dijon mustard
- ¼ Cup heavy cream
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides. Dredge the chicken in flour, shaking off any excess.
- Heat the olive oil and 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Once the butter has melted and the pan is hot, add the chicken breasts to the skillet. Cook for about 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Allow it to melt, then add the minced garlic. Sauté the garlic for about 1 minute, or until fragrant.
- Pour in the chicken broth, lemon juice, and lemon zest. Stir in the honey and Dijon mustard. Bring the mixture to a simmer and cook for about 5 minutes to reduce the sauce slightly.
- Return the chicken breasts to the skillet, spooning the sauce over them. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
- Remove the skillet from the oven and transfer the chicken to a serving platter. Cover it loosely with foil to keep warm.
- Place the skillet back on the stovetop over medium heat. Stir in the heavy cream and cook for 2-3 minutes, or until the sauce has thickened slightly.
- Pour the sauce over the chicken breasts. Garnish with fresh chopped parsley.
- Serve the lemon chicken with your choice of side dishes, such as roasted potatoes and steamed vegetables.
