This Easy Lemon Chicken is a versatile, family-friendly recipe—perfect for weeknight dinners, meal prep, or serving to guests. It’s flavorful, quick to make, and naturally gluten free when you use rice flour.
Confession: my mom is amazing.
She helps with the kids, runs errands, and even cooks meals for us. Her cooking has always leaned toward wholesome ingredients—she shopped local health food stores and farm stands long before it became trendy.
She also stays looking youthful—seriously, she could pass for at least 15 years younger than she is.
In her late thirties she became a group fitness instructor and personal trainer because she loved helping others get healthy. I’m grateful for that influence—many of our family recipes were lightened up long before “clean eating” was a buzzword.
This lemon chicken comes from her kitchen. She balances butter and olive oil to capture the rich flavor of a restaurant-style dish while keeping calories reasonable. Using rice flour makes the coating gluten free, and you can make it dairy free by choosing a plant-based butter or ghee alternative.
It’s simple enough for a busy weeknight yet pretty enough for guests. Serve it with brown rice and steamed vegetables for a complete meal.
If you try this recipe, let us know—my mom loves reading your comments!
Easy Lemon Chicken
Pin Recipe
Ingredients
- 1 lb boneless chicken breasts (preferably thinner cut)
- 1 tablespoon + 2 teaspoons butter, vegan butter, or ghee
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup rice flour (or substitute any flour)
- 1/2 cup fresh lemon juice
- 2 lemons sliced
- 1 tablespoon lemon zest
- 1/2 cup low sodium chicken broth
- Fresh parsley, optional (we didn’t use any in this version)
Instructions
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Combine rice flour, garlic powder, and a pinch of salt and pepper. Lightly dredge each chicken piece in the flour mixture and shake off the excess.
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Over medium heat, melt the butter and stir in the olive oil. Brown the chicken 2–3 minutes per side until lightly golden. Transfer to a plate and keep warm.
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Turn the heat to high and deglaze the pan with lemon juice and chicken broth, scraping up browned bits. Reduce to medium heat and let the liquid mingle with the pan drippings.
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Return the chicken to the pan, sprinkle with lemon zest, and simmer gently on low for about 10 minutes until cooked through and the sauce thickens slightly. Add lemon slices and simmer 5 more minutes. Taste and add more salt and pepper if needed. Garnish with parsley if desired.
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Serve with brown rice and steamed vegetables for a balanced, satisfying meal.
Video
Notes
WW: 6 points per serving (calculated using brown rice flour)
Nutrition
