Easy Tangy Lemon Chicken

This chicken dish has a very nice tangy flavor but isn’t sour. It doesn’t take long to make and is pretty straightforward. There are some optional ingredients, but you’ll miss some of the amazingness from the dish if you don’t add everything. 

Ingredients:

5-6 boneless chicken thighs *

1 Tbsp Lemon Juice

½ cup pre-grated parmesan cheese

2 Tbsp fresh parmesan cheese (optional)

2 Tbsp flour

1 egg, beaten

½ tsp salt

½ tsp garlic powder

½ tsp onion powder

¼ tsp black pepper

Sauce

4 Tbsp butter

3 cloves of garlic, minced

4 Tbsp flour

2 cups chicken broth

1/2 tsp lemon zest

2 Tbsp lemon juice

1 tsp salt

½ tsp black pepper

1 tsp lemon seasoning (Optional)

Instructions:

In a small bowl, whisk the egg, then add: lemon juice, and lemon zest, seasonings. 

In another small bowl or pie plate, add the parmesan cheese(s) and flour. If you want, you can also sprinkle more salt and pepper into the mixtures. 

Dip the chicken into the egg mixture, let the excess drip off, and then coat into the cheese mixture, set aside.

On medium heat, heat a non-stick skillet and cook the chicken till completely cooked and golden brown, 8-10 minutes. You will probably need to do 2 or 3 batches, depending on the sizes of the chicken and skillet.

While the chicken cooks, it’s time to make the sauce. Add the butter and garlic. Add the flour and whisk till combined, cook for a minute. Then add the chicken broth, lemon zest, and lemon juice. Whisk till it thickens, 5-8 minutes, be patient. But make sure you keep whisking, so it doesn’t stick to the bottom. 

Once the chicken is cooked and the sauce is finished, I’d recommend serving the sauce on the side, so it doesn’t get soggy. I like to pair it with noodles, but you can pair it with anything you want. Enjoy!

Notes:

• Don’t have boneless chicken thighs? Don’t worry! You can use any kind of cut of chicken, but the times and measurements will change

~Becky 🙂