This easy lemon chicken recipe is another one of my recipes I’ve made a hundred times or more. The whole family loves it and it’s easy to adapt. My children and I love breaded chicken, but it used to be such a pain to make – until I came up with this easy way to do it. Basically, you put some oil in the bottom of a cold pan to just coat it, take fresh or frozen chicken tenders and put them in, sprinkle salt and spices on, sprinkle pretty much any type of flour over the chicken, turn over and repeat. Then turn on the pan and cook until each side is golden brown.
Am I the only one that thinks it’s just too much work to get out a separate bowl to put flour in, maybe eggs, etc. to do traditional breading? If nothing else, I don’t like touching the raw chicken, and with this method I just use tongs to turn the chicken over. Easy, faster and less messy. I’ve made this so many weeknights and even for company. The only person in my family who isn’t like it, won’t eat chicken. Ever. So she doesn’t count, if you ask me.
There are tons of variations you can do with this recipe:
- We’ll each them as plain chicken tenders with some Italian seasoning, paprika and garlic powder added to make them taste really flavorful.
- You can take this basic lemon chicken recipe and at the end, use about half the amount of lemon and add heavy cream (not half and half or milk) and stir until it thickens and eat it either as a sauce on the side or make a little more and make it a little thinner and use it as pasta sauce.
- Add some onions to the cold pan and do the same thing with the seasoning and flour and you’ve got easy pan-fried onions. My entire family fights over these.
- On fish for fish tacos.
- In a taco salad. Just use the ingredients you would normally put on a ground beef taco salad, but instead use this breaded chicken. So good. Especially with grape tomatoes and homemade mayo. as the dressing.
- Make the chicken tenders and at the end, use cream or half and half and make a simple white sauce right there in the pan. It’s really good if you add some roasted garlic. Then it’s kind of like chicken fried steak, but with chicken.
- Do the same technique I mention right above this, but use hamburger or pounded steak and you’ve got actual chicken fried steak. Add some spices, like red pepper, garlic and plenty of pepper and I like it better than chicken fried steak from most restaurants.
I love how you bread the chicken right in the pan. I love to make this for a quick weeknight dinner and my whole family loves it.
- 1 3/4 pounds Chicken tenders, fresh or individually frozen
- 1/3 cup Einkorn Flour, Light Spelt Flour works very well also
- Real Salt and pepper, to taste
- 1/4 cup Olive Oil
- 3 tablespoons Butter
- 1 cup Chicken Stock
- Juice of 1 1/2 large or 2 small Lemons
- 1 Lemon sliced, for garnish
- Chopped Parsley, for garnish
Put a cold frying pan on the burner and don't turn it on.
Put 2 tablespoons of oil in bottom of pan.
Put chicken tenders in pan.
Sprinkle salt and/or pepper over the chicken.
Sprinkle flour over the chicken, as thick or thin as you like.
Flip the chicken over and repeat.
Turn on stove on about medium/low heat, depending on your stove.
When chicken is browned on one side, flip over and cook the other side.
Remove chicken from pan and set aside if you want your chicken crispy, with the lemon sauce on the side. Or keep in the pan if you want the chicken to absorb the lemon sauce.
If you have a good amount of oil and cooked flour/breading in the pan, you don't need to do anything. If you don't have enough, add more. Usually there is plenty of oil, but you may need more flour so your sauce isn't too oily and thin and it's a lot easier to add the flour now. If you added flour, stir it around to absorb the oil.
Pour the chicken stock and lemon juice into the pan and bring to a simmer. Let simmer for 2-3 minutes, or until sauce has reduced by half and thickened.
Check seasonings and add more salt, if desired.
Turn off the heat and stir in the butter.
Add lemon slices and chopped fresh parsley to the pan to garnish.