Easy Lemon Herb Chicken

Name: Easy Lemon Herb Chicken
Prep time: 10 min
Yield: 4-6
Cuisine: Middle Eastern

This easy lemon herb chicken recipe is a one-pan wonder bursting with flavour. Pair with salad or rice for a quick and delicious midweek meal.

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4-6

About this recipe

Easy Lemon Herb Chicken is a mouth-watering dish that is perfect for a quick and delicious midweek dinner. This one-pan recipe is incredibly easy to make and yields juicy and flavourful chicken that your family and friends will love. The lemon and fresh parsley give the chicken a bright and fresh taste, while the tangy capers add a delightful zing to the dish.

To make this easy lemon herb chicken recipe, simply season the chicken with herbs and spices, sear it in a pan, and finish it off in the oven. The result is a tender and juicy chicken that is bursting with flavour. Pair it with refreshing pearl couscous and chickpea salad and dips for a light and healthy meal or serve it with simple vermicelli rice pilaf for a more filling dish.

This easy chicken recipe is perfect for busy weeknights when you want to prepare a delicious meal without spending hours in the kitchen. It is a great addition to your recipe repertoire and is sure to become a family favourite. So, try it out and enjoy a flavourful and hassle-free dinner tonight!

Watch it here

Ingredients

3 chicken fillets – halved lengthwise to form 6 pieces
⅓ cup flour
60 grams of butter
4 tablespoons olive oil
3-4 tablespoons lemon juice
½ cup chicken stock
3-4 tablespoons capers
handful chopped Italian parsley
salt and pepper to season

Notes from Rouba

Be sure to pat the chicken dry before seasoning and coating it with flour to ensure a crispy crust.
Don’t skip the capers – they add a delicious tang to the dish!
Serve with a refreshing salad of mixed greens, cherry tomatoes, and cucumbers or with a side of fluffy rice.
Garnish with fresh parsley and lemon wedges for a pop of colour and freshness.

Method

Step 1.

Slice each chicken breast fillet in half lengthways to form 6 pieces. Season the chicken fillets with salt and pepper.

Heat ½ of the butter plus 2 tablespoons of olive oil over medium-high heat in a large frying pan. Lightly flour the chicken, shaking off excess flour. Add the chicken to the pan and brown on one side for approximately 3-4 minutes. Reduce heat slightly, turn the chicken over, cover with a lid, and cook for a further 3-4 minutes or until the chicken is cooked through. Remove and rest on a wire rack.

Step 2.

Add the remaining 2 tablespoons of olive oil and deglaze the pan with the chicken stock. Add the butter lemon, capers, and parsley. Season with salt and pepper. Stir for 1-2 minutes until well combined and the sauce thickens slightly. Return the chicken to the pan to heat through.