This easy crispy lemon chicken is your perfect easy weeknight meal. It comes together so quickly and it’s full of lemon flavor! Thomas made this one time and then we’ve had it three times in three weeks. The chicken pairs well with any sides! You could do potatoes, pasta, rice pilaf, quinoa, you name it, and then any vegetable you’d like. The chicken is juicy, crispy, and best served hot. Leftovers are still delicious, but it’s totally the best hot! Even our kids liked this one and that’s saying something. Enjoy!
What you need to make easy crispy lemon chicken + substitutions:
- Chicken breasts- Our chicken breasts were thin this time around, but if yours are thick, so ahead and slice them in half lengthwise so they’re thinner. They crisp up better and cook much quicker!
- All-purpose flour- We used all-purpose flour for coating the chicken. You could definitely use gluten-free all purpose flour if needed. I’m sure oat flour would likely work, but I haven’t tested it myself.
- Sea salt- Sea salt is key to any recipe!
- Black pepper- Black pepper adds a little spice and goodness to this chicken.
- Avocado oil- We love using avocado oil when it comes to cooking on high heat. We always buy a giant avocado oil from Costco. You can use olive oil, but with high heat, something with a high smoke point like avocado oil works best.
- Butter- Our favorite butter is hands down Kerrygold. We always get this at Costco too for such a great price. Any butter will do!
- Lemon juice- We used the juice from half of a lemon, feel free to use more if you prefer! We also used fresh, but if you have bottled that’s fine too.
If you love this, you may also love:
- Whole Wheat Pasta with Sauteed Veggies & Chicken Sausage
- Easy Greek Chicken Pitas
- Sheet Pan Sausage & Veggies
Easy Crispy Lemon Chicken
- 4 chicken breasts
- ⅓ cup all-purpose flour
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tbsp grass-fed butter salted
- 2 tbsp avocado oil
- juice of ½ a lemon
- If your chicken breasts are thick, cut in half lengthwise. Pat dry until nice and dry. Season with sea salt and pepper on each side.
- Pour flour into a bowl and coat each chicken breast in the flour all around. You want to make sure it's fully covered. Set chicken aside and repeat on all the pieces.
- Heat your skillet with avocado oil until it's nice and hot. Place in your chicken. You want it to sizzle as soon as it goes in! Add in your butter and let it cook on one side for a few minutes until nice and crispy. About 5-7 minutes.
- Flip your chicken to the other side and let cook until cooked through and the internal temperature reaches 165F degrees. Depending on the thickness of your chicken, it could take 5-10 minutes.
- Once the chicken is cooked through, remove from pan and set in a serving dish. Squeeze on the lemon juice.
- You can serve with a lemon slice and sprinkle with lemon zest if you really like the lemon flavor. Serve with a vegetable (we did zucchini) and a grain (we did basmati rice) and enjoy!