Easy Breaded Lemon Chicken Recipe
This easy breaded lemon chicken recipe is a delightful combination of crispy chicken and a tangy lemon-basil sauce paired with burst cherry tomatoes. Perfect for summer dinners or year-round comfort food, this one-skillet dish is quick to prepare and loaded with fresh, vibrant flavors.
Equipment
- Large skillet
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- ½ cup all-purpose flour
- 3 tablespoons salted butter
- ½ lemon sliced
- 3 cups cherry tomatoes
- 4 garlic cloves smashed
- 2 tablespoons fresh thyme leaves
- Crushed red pepper flakes
- ½ cup dry white wine or see substitution options below
- 1 large handful fresh basil leaves roughly chopped
Substitutions and Variations:
- Alcohol-Free: Replace wine with ¼ cup apple cider or champagne vinegar mixed with ¼ cup low-sodium chicken broth.
- Cheesy Finish: Add grated Parmesan or crumbled feta for extra flavor.
Instructions
- Rub the chicken with 1 tablespoon of olive oil and lemon zest, then season generously with salt and pepper. Sprinkle the flour evenly over the chicken, pressing it to adhere.
- Heat the remaining olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken and sear until golden, about 5 minutes per side. Remove from the skillet and set aside on a large plate.
- In the same skillet, melt the butter and add the lemon slices. Sear until caramelized, about 30 seconds per side. Remove the lemon slices and set them aside with the chicken.
- Turn the heat to high and add the cherry tomatoes, garlic, thyme, and a pinch of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to burst, about 4-5 minutes. Reduce heat to medium-low, then stir in the wine and lemon juice, scraping up any browned bits from the skillet. Return the chicken to the skillet, increase the heat to medium, and simmer until fully cooked, about 10-15 minutes.
- Transfer the chicken to a serving platter, top with basil and caramelized lemon slices, pour the sauce over the top, and scatter the tomatoes.
Notes
- For a milder flavor, reduce the crushed red pepper flakes.
- This dish pairs beautifully with crusty bread or a side of mashed potatoes.
- Fresh basil adds a vibrant touch, but parsley or cilantro can work as substitutes.
Tried this recipe?Let us know how it was!