Lemon Chicken Made Easy

This bright and zesty lemon chicken is perfect for a quick weeknight dinner that doesn't sacrifice flavor. With simple ingredients and easy steps, you'll have a delicious meal ready in no time.

Tips From The Kitchen

Use fresh lemon juice for the best flavor.
Pound the chicken breasts to an even thickness for quicker, more uniform cooking.
Let the chicken rest for a few minutes after cooking to keep it juicy.

Ingredients 0/6

cooking spray 4 skinless, boneless chicken breast halves 2 cups apple juice 2 lemons, juiced 4 teaspoons cornstarch 2 teaspoons chicken bouillon granules

Why This Recipe Is So Tasty

Bright and flavorful, making it perfect for a quick weeknight dinner. The tangy lemon pairs wonderfully with tender chicken, creating a fresh and satisfying meal that everyone will enjoy.

Step 1

Gently heat a skillet over medium-high heat and lightly spray it with cooking spray. Cook the chicken breasts for about 10 minutes on each side, or until they’re no longer pink inside and the juices run clear—you can check with a meat thermometer to make sure it reads 165°F. Once cooked, slice the chicken into strips.

Step 2

In the same skillet, whisk together the apple juice, lemon juice, cornstarch, and chicken bouillon until everything is smooth. Turn the heat to medium and cook the sauce, stirring often, until it thickens and starts bubbling—this should take around 3 to 5 minutes. Keep it on the heat for another 3 minutes to let it thicken up nicely.

Step 3

Finally, add the chicken strips back into the sauce and let everything simmer together for about 6 to 8 minutes so the flavors meld. Then it’s ready to serve!

247

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Best Foods To Serve With This

Serve with steamed vegetables or a light salad to balance the zesty flavors. Rice or mashed potatoes also make great sides that soak up the delicious lemon sauce.

Food Storage Guide

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid drying out the chicken, either in the microwave or on the stovetop with a splash of water or broth.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used; just adjust the cooking time as they may take a bit longer to cook through.

How can I tell when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F or when the juices run clear and there’s no pink inside.

What can I substitute for apple juice if I don’t have any?

You can use white grape juice or a mix of water and a little sugar as a substitute for apple juice.

Can I prepare the sauce ahead of time?

It’s best to make the sauce fresh in the skillet after cooking the chicken for the best flavor and texture.

How do I prevent the sauce from being too runny?

Make sure to cook the sauce until it bubbles and thickens, and keep it on the heat for an extra 3 minutes to thicken properly.

Is it necessary to use chicken bouillon granules?

Bouillon adds flavor, but you can substitute with chicken broth or stock if preferred.

Can I make this recipe in a slow cooker?

This recipe is best made on the stovetop for proper sauce consistency, but you could adapt it by cooking chicken separately and combining with a thickened sauce at the end.

What side dishes go well with this lemon chicken?

Steamed vegetables, rice, or mashed potatoes pair nicely with the lemony sauce.