If you love lemons or are just looking for a new way to cook your chicken, then read on to make this delicious breaded lemon chicken & pasta.

I love lemon and use a lot of it in my everyday cooking. My love for lemons comes from childhood when I would suck on a lemon with a salted plum in the center. Sounds weird, but something about the tangy lemon and salted plum just worked. I don’t know what it is, but my mouth waters when I think about it. Anyway, if you’re a lemon lover like me, this Lemon Chicken & Pasta recipe will satisfy your lemon craving.

What is Lemon Chicken?

Lemon chicken is basically a dish where lemon and chicken are combined to created a sweet or tangy chicken meal. Where lemon chicken orginated from is debated, but it’s said that lemon DNA can be traced to Himalayas. From there, this citrus fruit spread around the world and is enjoyed in many cultures. Thus, many countries around the world have a variation of a lemon chicken dish.

In North America, most people are familiar with Chinese Lemon Chicken, which supposedly has its origins in Hong Kong. That being said, I’m NOT making Chinese Lemon Chicken, but a breaded lemon chicken that is similar to Italian Piccata Chicken, minus the capers.

How to Make The Lemoniest Lemon Chicken & Pasta

If you’re ready for some lip smacking lemon chicken and pasta, read on for the ingredient list and step-by-step instructions.

Lemon Chicken & Pasta Ingredients

• 3 Defrosted and boneless chicken breasts – Sliced in 6 thin horizontal 3/8″ – 1/2″ thickness pieces.
• Large eggs – 2 eggs to help flour stick to the chicken.
• Heavy Cream – Add 2T. to the eggs for the chicken coating.
• Flour – 1 1/4 cup to create the chicken crust for the lemon sauce to adhere and another 2 T. for the sauce.
• Kosher salt/pepper – Add to flour to help flavor the chicken.
• Large lemons – 3 lemons to flavor the sauce and for presentation. If using small lemons, you may need 4-5.
• Unsalted butter – For flavor and to brown the chicken.
• Avocado oil or Olive oil – To brown the chicken.
• Onion – 1/4 cup chopped onion to help flavor the lemon sauce.
• White wine – 1/4 cup of a good drinking wine. I used Barefoot Pinot Grigio.
• Chicken broth – 2 cups homemade chicken broth or use bouillon cubes/powder.
• Pasta – Optional 8 oz. Penne to serve with the lemon chicken.

How to Make Lemon Chicken

Let’s get to cooking the lemon chicken and pasta (optional):

1. Prep the ingredients: In a bowl, mix 2 eggs and 2 tablespoons heavy cream. In a separate bowl, mix 1 1/4 cup flour, 1/2 tsp. salt and pepper. Set aside. Chop about a quarter of a small onion to make 1/4 cup. Set aside. Slice and squeeze a large lemon or two small lemons for 1/4 cup of juice. Set aside. Slice 2 lemons into 1/4″ thick pieces. Set aside. In addition, prepare a paper-lined plate or rack to drain cooked chicken.

Note: If you want to serve the lemon chicken with pasta, now is the time to start prepping the pasta according to the package directions.

2. Heat 2 tablespoons oil + 2 tablespoons unsalted butter in a large skillet over medium-high heat.

3. Slice the three chicken breasts in half to create 3/8″ to 1/2″ thick pieces. This should create 6 pieces of chicken.

4. Dip sliced chicken into the seasoned flour and shake off excess. Next, dip the flour covered chicken into the egg mixture, coating it well. Let any excess egg drip off. Then, dip again into the seasoned flour, shaking off any excess. Place chicken into the heated oil and butter. Cook 3 minutes per side. Depending on the size of the skillet, it may be necessary to cook 2-3 batches at a time.

Tip: Wipe out the pan between each batch of chicken and add new oil and butter as needed. This will help prevent burnt flour from sticking to the new batch of chicken in the skillet.

5. Once the chicken is cooked, place it on the prepare paper lined plate or rack to drain.

6. Wipe out skillet. Add 3 tablespoons of butter with the chopped onions. Sautee for about 2 minutes and add 2 tablespoons of flour. Stir until flour is incorporated into the onions and butter.

7. Add 1/2 cup dry white wine, 2 cups chicken broth, and 1/4 cup of lemon juice. Bring to a boil and reduce the heat to medium. Cook for 10 minutes or until the sauce slightly thickens.

8. Place 1 of the sliced lemons into the pan with the reduced lemon sauce. Top with chicken and cook 3 minutes per side.

9. Remove chicken and lemon slices. Place chicken on a plate with the remaining fresh lemon slices for presentation and added lemon flavor. The cooked lemons can be discarded or added onto the plate with the chicken and fresh lemons. Sprinkle a bit of kosher salt over the chicken.

10. Optional – To the remaining lemon sauce in the skillet, add the cooked pasta. Stir to coat the pasta with the lemon sauce and serve with the chicken. If you don’t want to eat pasta, just pour the remaining sauce over the chicken.

For the lemoniest flavor, this lemon chicken recipe is best eaten right away. The lemon flavor isn’t as intense and mellows on the second day, which makes it a great addition to home lunch salads.

What to serve with Lemon Chicken?

• Plain rice
• Refreshing Quinoa Salad
• Mayo-free Potato Capers Salad
• Regular store-bought salad mix

Enjoy and I hope you give this lemon chicken recipe a try!

Continue to Content

Lemon Chicken and Pasta

Yield: 4-5 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Breaded chicken and pasta with lemon sauce. Optional to serve with pasta using the leftover lemon sauce.

Print

Ingredients

• 3 chicken breasts, defrosted and sliced into 3/8" to 1/2" thickness (should end up with 6 thin cut pieces)
• 2 large eggs
• 2 T. heavy cream
• 1 1/4 cup flour
• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• 3-4 large lemons, 1 juiced for 1/4 cup lemon juice + 1 lemon cut into 1/4" slices
• 1/4 cup onion, chopped
• 1/4 cup olive oil
• 7 T. unsalted butter
• 2 T. flour
• 1/2 cup dry white wine, I used Barefoot Pinot Grigio
• 2 cups chicken broth or use 2 bouillon cubes with 2 cups of water
• Optional - 8 oz. dry penne pasta, cooked to package directions

Instructions

Prep the ingredients:

1. In a bowl, mix 2 eggs and 2 tablespoons heavy cream. In a separate bowl, mix 1 1/4 cup flour, 1/2 tsp. salt and pepper. Set aside. Chop about a quarter of a small onion to make 1/4 cup. Set aside. Slice and squeeze a large lemon or two small lemons for 1/4 cup of juice. Set aside. Slice 1-2 lemons into 1/4″ thick pieces. Set aside. In addition, prepare a paper-lined plate or rack to drain cooked chicken.
2. If serving with pasta, start cooking the 8 ounces of dry penne pasta per package directions.

Cooking Lemon Chicken:

1. Heat 2 tablespoons olive oil + 2 tablespoons unsalted butter in a large skillet over medium-high heat.
2. While the oil and butter are heating, slice the three chicken breasts in half to create 3/8" to 1/2" thick pieces. This should create 6 pieces of chicken.
3. Dip the sliced chicken into the seasoned flour and shake off any excess flour. Next, dip the flour-covered chicken into the egg mixture, coating it well. Let any excess egg drip off. Then, dip again into the seasoned flour, shaking off any excess. Place chicken into the heated oil and butter. Cook for 3 minutes per side. Depending on the size of the skillet, it may be necessary to cook 2-3 batches at a time. Tip: Wipe out the pan between each batch of chicken and add new oil and butter as needed. This will help prevent burnt flour from sticking to the new batch of chicken in the skillet. Once the chicken is cooked, place it on the prepare paper-lined plate or rack to drain.
4. Wipe out the skillet. Add 3 tablespoons of butter with the chopped onions. Sautee for about 2 minutes and add 2 tablespoons of flour. Stir until flour is incorporated into the onions and butter.
5. To the onions, add 1/2 cup dry white wine, 2 cups chicken broth, and 1/4 cup of lemon juice. Bring to a boil and then reduce the heat to medium. Cook for 10 minutes or until the sauce slightly thickens, making sure to occasionally stir the sauce.
6. Place 1 of the sliced lemons into the pan with the reduced lemon sauce. Top with cooked chicken and cook 2-3 minutes per side. Turn off the heat.
7. Remove the chicken from the skillet and place on a clean plate with the cooked lemons or discard the lemons. Optional - discard the cooked lemons and use freshly sliced lemons for a prettier presentation. Sprinkle a bit of kosher salt over the chicken.
8. If serving with pasta, add the drained and cooked pasta to the remaining sauce in the pan and toss to coat. Serve with the chicken. If not serving with pasta, pour the sauce into a small dish to use as extra dipping sauce or pour over the plated chicken.

Notes

If using small lemons, increase the amount to 4-5 lemons.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no additional cost to you. Thank you for your support.

• 
  SUPREME BOX Herb-Ox Bouillon Gluten free Chicken and Beef Bouillon - Pack of 4 (100 cubes in Total)
• 
  Cutting Boards for Kitchen, Plastic Chopping Board Set of 4 with Non-Slip Feet and Deep Drip Juice Groove
• 
  OXO Good Grips 2-in-1 Citrus Juicer
• 
  304 Stainless Steel Kitchen Cooking Tongs, 9" and 12" Set of 2 Sturdy Grilling Barbeque Brushed Locking Food Tongs with Ergonomic Grip, Black
• 
  Lodge 15 Inch Cast Iron Pre-Seasoned Skillet

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 858Total Fat: 44gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 234mgSodium: 981mgCarbohydrates: 65gFiber: 6gSugar: 6gProtein: 42g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram