Description
This Lemon Chicken with White Wine recipe features tender, thinly pounded chicken breasts sautéed in a flavorful combination of lemon juice, white wine, and a touch of butter and olive oil. The dish is seasoned with a blend of spices, including paprika and parsley, and finished with caramelized lemon slices. It’s a bright, tangy, and easy-to-make meal perfect for a quick weeknight dinner or a light, elegant lunch, with an optional hint of honey for a subtle sweetness.
Ingredients
Scale
For the Chicken Coating
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground paprika
- ½ teaspoon dried parsley
For Cooking
- 2 tablespoons olive oil
- ¼ cup unsalted butter (½ stick)
- 4 boneless, skinless chicken breasts (pounded thin)
For Sauce and Garnish
- 1 lemon (juiced and zested)
- ¼ cup white wine
- Fresh rosemary sprigs (optional, for garnish)
- 1 lemon (sliced)
- 1 tablespoon honey (optional)
Instructions
- Prepare the Flour Mixture: In a shallow bowl, combine the all-purpose flour, kosher salt, ground black pepper, ground paprika, and dried parsley. Mix well and set aside. This mixture will be used to coat the chicken for a flavorful crust.
- Heat the Cooking Fat: In a large skillet, heat the olive oil and unsalted butter over medium-high heat until the butter is melted and the mixture is hot but not smoking. This will provide a rich base to cook the chicken.
- Coat and Cook the Chicken: Dredge each thinly pounded chicken breast in the flour mixture, coating both sides evenly. Add the coated chicken breasts to the hot skillet and cook for about 3 minutes on each side or until the chicken is no longer pink in the center and has developed a golden crust.
- Add Flavorings to the Skillet: Pour in the lemon juice, white wine, and add the lemon zest along with the fresh rosemary sprigs, if using, directly into the skillet. This will create a bright, aromatic sauce that will enhance the chicken’s flavor.
- Remove Chicken and Reduce Sauce: Take the cooked chicken breasts out of the skillet and set them aside on a warm plate. Allow the lemon and wine sauce in the skillet to simmer and reduce by half, intensifying its flavors.
- Caramelize the Lemon Slices: Add the lemon slices to the reducing sauce and cook them until they soften and begin to caramelize, adding a sweet-tart finish to the dish.
- Combine and Finish: Return the chicken breasts back to the skillet to coat in the sauce and warm through. If you prefer a slightly sweeter sauce, drizzle in the optional honey to taste.
- Serve: Serve the lemon chicken over rice or pasta, garnish with fresh rosemary if desired, and spoon the sauce and caramelized lemon slices over the top for a delicious, tangy meal.
Notes
- For a dairy-free version, substitute the butter with additional olive oil or a vegan butter alternative.
- Pounding the chicken breasts thin ensures even cooking and a tender texture.
- You can use chicken thighs instead of breasts, but adjust cooking times accordingly.
- White wine can be substituted with chicken broth or a non-alcoholic white wine for a milder flavor.
- Serve with steamed vegetables or a fresh green salad to round out the meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
