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Easy Crispy Lemon Chicken

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!
Course: Main Course
Keyword: 20 minute dinner, chicken, crispy, easy dinner, lemon
Servings: 4

Ingredients

  • 4 chicken breasts
  • 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

Instructions

  • 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!

Notes

For Storing: Store leftovers in an airtight container in the fridge for 2-3 days. Best served warm.