Lemon Chicken

 tiglancey
5
(1) 1 Review
Prep Time
0
min.
Total Time
30
min.
Servings

4 servings

What You Need

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Make It

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  • Cut lemons in halves. Mince the garlic. Pour extra virgin olive oil about 1 swirl around deep skillet. On medium heat add 1/2 of minced garlic. Place chicken breasts in the skillet. Splash a little more olive oil on top of chicken. Add remaining garlic. Squeeze out lemon juices from lemons on top of chicken. DO NOT THROW OUT THOSE LEMONS! Place used lemon halves, cut side down on top of chicken and cover.
  • Allow to cook on Med-Low for 15 minutes, turning once half way until chicken is cooked on the outside.
  • Remove chicken and lemons. Place chicken horizontally on cutting board. Cut into 1/2 pieces and return to skillet. Cook cut chicken thoroughly.

Notes

No Prep, just defrost chicken! I usually make this with instant white rice and canned corn. It's quick and easy. Here's a great tip for those used lemon slices...cut into small pieces and put in disposal and run hot water. It makes your kitchen smell lemon fresh!

Ratings & Reviews

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  • Yolanda Dutton |

    This was an extremely easy recipe to follow. I used boneless, skinless chicken breasts and left them whole. I also sprinkled them with paprika to give them color.

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