Recipe by Megan Henry
"Chicken breasts marinated in lemon juice, then coated in seasoned flour and fried, and finally baked in chicken broth with brown sugar, fresh parsley and lemon slices. This is the best lemon chicken you will ever taste! It is very good for making for a family dinner."
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skinless, boneless chicken breast halves
fresh lemon juice
1 1/2 teaspoons
ground black pepper
light brown sugar
finely minced fresh parsley
A great recipe for lemon lovers like me! But I have to agree that marinating for a couple of hours in the straight lemon juice is plenty. Overnight would be overkill and probably just about disintegrate the meat! Make sure you do use fresh lemon juice, as it imparts nice fresh flavor. One point to note: browning the chicken takes nowhere near 15 minutes - about 5 minutes is right. Adding the lemon slice & parsley is great too. I've made this twice now; once with the brown sugar (only about 1 tsp. for 3 breasts though) & once without. I don't really notice a big difference, but I guess it adds a nice touch. The sauce at the end is also very good over rice.
This was an awesome recipe but I did as it said to marinate overnight and the chicken was waaaaaay too sour! I would try it again but only marinate for an hour at most.
This is soooooooo good! I will admit i made a few alterations based on past reviews. First of all, i did not marinate overnight, but rather placed the frozen chicken in the ziplock and let it thaw in the marinade. I took the chicken out mid afternoon. I browned it as per the direstions but then added the brown sugar to the stock rather than sprinkling it on top. I DID NOT reuse any of the marinade in the sauce, cause thats just gross! Instead i added a tbsp. of lemon juice. I cooked it uncovered so the sauce would reduce and it ended up coming out perfectly. It thickened nicely and looked delicious. I cant even describe how much my family loved this, and have been told i need to make this ALOT!
I used my own recipe for lemon chicken, but I converted it to how this recipe was prepared (marinating overnite in lemon juice, then frying AND baking the chicken). It made my recipe 100 times better, so juicy, the chicken absorbing all that lemon flavor. You've forever changed the way I make this dish...thank you!
This is the best lemon chicken I have ever had. However, I've tried marinating it for only a few hours and overnight, and I think it tastes better if it marinates a few hours. I've also found that this dish freezes well. Also, a funny story about making this.. one time I decided to add extra paprika and gave a few extra shakes of it into the flour mixture. After cooking it and tasting it I realized I'd grabbed CAYENNE PEPPER by mistake. Not good with lemon and brown sugar!
Very tasty. I marinated the chicken for 2 hours & doubled the paprika. I drained the oil after removing the chicken & added all marinade & double the broth along with the brown sugar & 1 tsp of corn starch. Made plenty of delicious sauce to put on chicken! Served with brown rice/orzo on the side.
Great recipe. The only alterations I made; half the amount of brown sugar and marinade in 1/2 cup lemon and enough olive oil and white wine to make another half cup. Oh, and i cut some fresh rosemary, which was a great addition! yum
This is the best Lemon Chicken I have ever tasted.
I made this recipe For a dinner party and they demanded I email the recipe to some of the guests. I never have enough time to marinate overnite so I'm usually left with a few hours. I also double the sauce because its great over rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Chicken III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 441
** Calories from Fat: 180
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