Lemon Chicken
A lemon soak flavors the chicken before it gets a dill-and-zest breadcrumb coat. Pan-fried in butter and olive oil, the outside turns golden and crisp for a bright weeknight supper.
Recipe link
Prep time20 min
Cook time22 min
Total time1 hr 45 min
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 240
Ingredients
Lemon Chicken
- 8 boneless, skinless chicken breast halves — pounded to an even ½-inch thickness
- ½ cup lemon juice — divided
- 1 large egg
- ⅔ cup all-purpose flour
- ⅔ cup plain breadcrumbs
- 3 teaspoons lemon zest
- 2 teaspoons fresh dill (chopped) or ½ teaspoon dried dillweed — chopped, or ½ teaspoon dried dillweed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter — divided
- 2 tablespoons olive oil — divided
Garnish
- 1 lemon — cut into wedges
- fresh dill — sprigs
Instructions
- Marinate the Chicken: Before adding the chicken, reserve 2 tablespoons of the lemon juice in a small covered bowl and refrigerate it. Arrange the chicken breast halves in a baking dish and pour the remaining lemon juice over the top. Cover and refrigerate for 1 hour. Remove the chicken, discard the marinade, and pat every piece thoroughly dry with paper towels.8 chicken breast halves, ½ cup lemon juice, divided
- Prepare the Coating: Set a wire rack inside a rimmed baking sheet. In one shallow bowl, beat the egg with the reserved clean lemon juice. In a second shallow bowl, combine the flour, breadcrumbs, lemon zest, dill, salt, and black pepper. Working with one piece at a time, dip the chicken into the egg mixture and let the excess drip away. Coat both sides in the breadcrumb mixture, pressing gently so the coating adheres. Place the breaded chicken on the prepared rack. Coat all the chicken, about 10 minutes.1 large egg, 2 tablespoons reserved lemon juice, ⅔ cup all-purpose flour, ⅔ cup plain breadcrumbs, 3 teaspoons lemon zest, 2 teaspoons fresh dill or ½ teaspoon dried dillweed, 1 teaspoon salt, ½ teaspoon black pepper
- Cook the Chicken: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken in a single uncrowded layer, working in two batches or more if needed. Cook for 4–6 minutes, until the first side is deep golden. Turn and cook for 3–5 minutes, until the second side is golden and the thickest part of the chicken reaches 165°F. Transfer the cooked chicken to the wire rack. Carefully remove very dark loose crumbs from the skillet if needed, then repeat with the remaining butter, olive oil, and chicken.2 tablespoons butter, 2 tablespoons olive oil, breaded chicken
- Serve: Let the chicken rest on the rack for 3 minutes. Transfer it to a serving platter and garnish with lemon wedges and fresh dill if desired. Serve hot.1 lemon, fresh dill sprigs
Notes
- Chicken Cutlets: Pounding the chicken to an even ½-inch thickness helps every piece cook at the same rate and prevents the edges from drying out before the center is done.
- Lemon Marinade: Reserve the clean lemon juice before the raw chicken goes into the baking dish. Discard the juice that has held the raw chicken.
- Breading: Pat the chicken very dry, let excess egg drip off, and press the dry coating onto both sides. These small steps help the crust stay attached.
- Fresh or Dried Dill: Use 2 teaspoons chopped fresh dill for the brightest flavor or ½ teaspoon dried dillweed when fresh dill is not available.
- Make Ahead: The chicken can be pounded and the dry coating can be mixed up to 1 day ahead. Refrigerate them separately. Marinate and bread the chicken on the day it will be cooked.
- Storage and Reheating: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a wire rack in a 350°F oven until hot and crisp, about 10–15 minutes. Microwaving will soften the coating.
- Serving Suggestions: Serve with Crispy Roasted Potatoes, Lemon Green Beans, or Creamy Dill Red Potato Salad.
Nutrition (Approximate Per Serving)
Yield
8 chicken breast halves — Serving size: 1 chicken breast half
- Calories
- 240
- Carbohydrates
- 16.5 g
- Protein
- 22.5 g
- Fat
- 9.5 g
- Saturated Fat
- 3 g
- Cholesterol
- 90 mg
- Sodium
- 400 mg
- Fiber
- 1 g
- Total Sugars
- 1.5 g
Equipment
- Large baking dish
- Shallow bowls (Quantity: 2.)
- Large skillet (Use the largest skillet available and cook in batches without crowding.)
- Rimmed baking sheet
- Wire rack (Use a rack that fits inside the rimmed baking sheet.)
- Tongs or thin spatula
- Instant-read thermometer
- Measuring cups and spoons
- Paper towels