This 21 Day Fix Easy Lemon Chicken recipe is so versatile – make it for dinner, meal prep it for lunch, or serve it for company. It’s THAT good! Oh – and it’s also gluten free!
Confession #94- I have the best momma.
She helps me with my kids, with my cleaning, errand running, etc. She also COOKS for me.
And she’s kind of a babe, too.
Her birthday was yesterday and we were talking about how age is just a number. Which is super easy for her to say…given the fact that she looks at least 15 years younger than she actually is.
But I have to give her credit- even before eating clean and eating organic was a thing (like before Whole Foods, people), my mom shopped local health food stores and farm stands.
Long before I started FIXing recipes, she took our family’s favorite meals and made them healthier.
And, in her late thirties, she became a group fitness instructor and personal trainer…she just loved helping women get in shape.
I guess we have a lot in common, huh? I’m hoping the whole healthy lifestyle thing works as well for me as it has for her!
Anyway, this recipe for lemon chicken is my mom’s. She uses a mix of butter and olive oil to get the flavor of my favorite restaurant dish without overdoing the fat and calories.
It’s simple enough for a weeknight, but delicious enough for company on the weekend! Oh- and we use rice flour, so our version is gluten free! Depending on the type of butter you use, it can also be dairy free.
If you give it a try, let us know! My mom loves reading your comments, too! ?
Easy Lemon Chicken
Ingredients
- 1 lb boneless chicken breasts I like them on the thinner side
- 1 tablespoon + 2 teaspoons clarified or vegan butter
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper
- 1/2 cup rice flour or regular flour
- 1/2 cup fresh lemon juice
- 2 lemons sliced
- 1 tablespoon lemon zest
- 1/2 cup low sodium chicken broth
- Fresh parsley if you have some! we didn't
Instructions
- Mix together rice flour, garlic powder, and a sprinkle of salt and pepper. Lightly dredge each piece of chicken in flour mixture, shaking off excess.
- Over medium heat, melt butter mix in olive oil. Brown chicken on each side for 2-3 minutes. Transfer to a plate and keep warm.
- Turn heat up to high and deglaze your pan with the lemon juice and chicken broth. Reduce heat to medium and stir liquid with the browned pan drippings from chicken.
- Add chicken back to pan and top with lemon zest. Simmer on low heat for about ten minutes. Sauce should thicken a bit. Top with lemon slices and simmer for 5 more minutes. Sprinkle with additional salt and pepper if desired and top with fresh parsley, if you have it.
- Delicious served with brown rice and steamed veggies!
Notes
Nutrition
Lee says
Hello – could you make this with an alternative flour such as coconut or cassava? Thanks
Nancylynn says
I think it would work!
Ashlie Goerke says
Delicious! Definitely making double next time! Served it with Cucumber avocado salad and we all loved it! I did not have enough sauce as the picture shows, so not sure why that happened.
Shelby says
Awesome recipe! I didn’t add the lemon zest at the end – I felt like it had enough lemon taste. But I did add a tad of the left over flour mixture and a little more chicken stock and poured the gravy over cauliflower risotto rice. Will definitely be making this dish again. Kudos to you!
Carly says
Should I have cut the chicken in half to make it not so thick? One whole piece just seems so big and I was wondering if I missed that step somewhere
Nancylynn says
This works best with thinly sliced chicken breasts.
DeAnna says
Delicious – even the picky eaters ate it with Lou the normal fuss we get for every other meal!
Nancylynn says
YAY!!!
Elaine says
So not sure I did this right
I had flour garlic salt and pepper mixture left over
My lemon juice and olive oil mixed with the chicken drippings
never thickened, sad……what did I do wrong…………..
Nancylynn says
Hi Elaine – sorry this didn’t work out for you. I have no way of knowing what went wrong…did you look back at the recipe and see if you did anything different? What kind of flour did you use?
Siobhan H says
I made this with whole wheat pasta. After taking the chicken out I took the cooked pasta threw it in the pan in the juices and lemon and soaked it all up. Gave the pasta a great taste. Love this recipe.
Nancylynn says
Great idea!!!
Darcie Joughin says
Just came across your site and love all the 21 day fix recipes! thank you for sharing and your Mother is beautiful.
God Bless.
Nancylynn says
Thank you, Darcie! I will certainly pass along the compliment! Happy Holidays to you!
Maghouin Beg says
I made this for dinner tonight, and we all agreed it tastes fantastic. It is going to become part of our regular rotation of meals.
For the flour, I used Dove Farm’s gluten-free flour. It’s a mix of rice, potato, buckwheat and tapioca. This worked really well.
Next time, I’m going to make some more sauce, and also add a little ginger.
Emma Bartlett says
What does this part of the recipe mean: 1 tbs plus 2 tsp of clarified or vegan butter?
Thanks!
Nancylynn says
Hi! Just measure 1 tablespoon and 2 teaspoons of the butter for the recipe. Does that make sense?
Frenchie says
How many does this serve? I may have missed it ?
Nancylynn says
4 🙂
tamara says
Have you ever tried this with almond flour instead?
Nancylynn says
Hi! I haven’t, but a member of my challenge group did and it worked great! Any flour should work ok!
Tina says
This was so delicious! We gobbled it up. Thanks for making this indulgent recipe a bit more healthy!
Nancylynn says
I’m so glad! I’ll pass this along to my momma :).
Meghan says
Like mother, like daughter ??
Nancylynn says
Aww…thanks, Meg! ??