Chicken Breasts With Lemon

Name: Chicken Breasts With Lemon
Total time: 25 min
Yield: 4 servings
Ingredients: 1/2 cup flour for dredging; Salt and freshly ground pepper to taste; 4 skinless boneless chicken breasts, about 6 ounces each; 2 tablespoons olive oil; 4 sprigs fresh thyme or 1 teaspoon dried; 2 tablespoons finely chopped shallots; 2 teaspoons finely chopped garlic; 2 teaspoons grated lemon zest; 3 tablespoons lemon juice; 1/2 cup chicken broth, fresh or canned; 2 tablespoons butter

By Pierre Franey

Updated Nov. 27, 2023

Chicken Breasts With Lemon — Johnny Miller for The New York Times. Food Stylist: Cybelle Tondu.

Total Time: 25 minutes
Rating: 5(12,557)
Comments: Read comments

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

½cup flour for dredging
Salt and freshly ground pepper to taste
4skinless boneless chicken breasts, about 6 ounces each
2tablespoons olive oil
4sprigs fresh thyme or 1 teaspoon dried
2tablespoons finely chopped shallots
2teaspoons finely chopped garlic
2teaspoons grated lemon zest
3tablespoons lemon juice
½cup chicken broth, fresh or canned
2tablespoons butter

Ingredient Substitution Guide

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Preparation

Step 1
Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
Step 2
Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
Step 3
Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
Step 4
Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
Step 5
Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Ratings

5 out of 5

12,557 user ratings

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Comments

Chris7 years ago

This looks really good, but I'm confused about something. After you brown the chicken on both sides, you discard the oil, add the broth, etc., how long do you continue to cook the chicken? It would have to be at least half an hour. I want to cook this. Any advice?

Sharon7 years ago

I like to brown the chicken and then remove from the pan. Pour off any excess oil and then cook the shallot and garlic and thyme leaves briefly and then add the liquid (wine, chicken broth) along with the lemon zest and juice. After it simmers for a few minutes to thicken a little add the butter to the sauce and return chicken to pan to finish cooking (five minutes)

Andrea B7 years ago

Chris - I cooked as indicated, 5 mins one side (Step 2), flipped and cooked another 5 mins (Step 3), cooked another minute with thyme, shallots and garlic (Step 4) and finally an additional 3 mins (Step 5). Came out perfect!

Susie Moloney3 days ago

Used white wine instead of chicken broth. TO DIE FOR!

Raechel2 days ago

I sautéed my asparagus with the garlic and made with fusilli noodles instead of orzo. Wow!!! Loved how all the textures came together, especially with the breadcrumbs!

Ara5 days ago

Great recipe for keeping the breast meet tender and juicy.

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