This delicious Pioneer Woman Lemon Chicken is a quick and easy meal that’s perfect for busy weeknights. With creamy sauce and tender chicken thighs, it’s both satisfying and nutritious. You can easily customize it with common herbs and ingredients, making it a flexible dish that everyone will love. Enjoy it with crispy lemon wedges!
Ingredients Needed:
- 1/2 cup all-purpose flour
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs
- 1/4 cup white wine
- 3 garlic cloves, grated on a microplane
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1 lemon, zested and juiced
- 2 tablespoons roughly chopped parsley
- 2 tablespoons roughly chopped dill
- 2 tablespoons sliced chives
- 2 tablespoons thinly sliced basil
- Lemon wedges, for serving
How To Cook Lemon Chicken:
- Prepare the Flour Mixture: In a shallow bowl, combine the flour with salt and pepper.
- Cook the Chicken: Heat a large skillet over medium-high heat and add the olive oil. Dredge the chicken thighs in the seasoned flour, shaking off any excess. When the oil is shimmering, add the chicken to the pan and cook until golden brown and cooked through, about 4 to 6 minutes per side. Transfer the chicken to a plate and set aside.
- Make the Sauce: Carefully pour the white wine into the pan, using a wooden spoon to scrape up any browned bits. Add the grated garlic, heavy cream, Parmesan cheese, lemon zest, lemon juice, and a bit more salt and pepper. Bring the sauce to a simmer and cook until it thickens slightly, about 2 to 3 minutes.
- Combine Chicken and Sauce: Taste the sauce and adjust the seasoning if needed. Stir in about three-fourths of the parsley, dill, chives, and basil. Return the chicken to the pan, turning it to coat with the sauce. Sprinkle with the remaining herbs and serve immediately with lemon wedges.
Recipe Tips
- Use Fresh Herbs: Fresh herbs like parsley, dill, chives, and basil give the dish a vibrant flavor. Don’t skip this step; it makes a big difference!
- Pound the Chicken: For even cooking, gently pound the chicken thighs to a uniform thickness before cooking. This helps them cook evenly and stay juicy.
- Monitor the Sauce: Keep an eye on the sauce while it simmers. Stir occasionally to prevent it from sticking to the pan, and adjust the thickness by adding more cream or wine if needed.
- Taste as You Go: Always taste the sauce before serving. This way, you can adjust the seasoning with more salt, pepper, or lemon juice for the best flavor.
- Let the Chicken Rest: After cooking, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken moist and flavorful.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover Lemon Chicken in a container with a lid and store it in the fridge. It will stay good for 3 days.
- Freeze: Put leftover Lemon Chicken in a freezer-safe container or bag. It can be frozen for 2 months. To thaw, place it in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 serving (total servings: 4)
- Calories: 560
- Total Fat: 38 g
- Saturated Fat: 20 g
- Cholesterol: 273 mg
- Sodium: 1109 mg
- Potassium: 738 mg
- Total Carbohydrate: 9 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 46 g
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Fried Steak Recipe
- Pioneer Woman Bbq Chicken Instant Pot
- Pioneer Woman Marry Me Chicken
- Pioneer Woman Green Chile Chicken Enchiladas
- Pioneer Woman Chicken Cacciatore Slow Cooker
Pioneer Woman Lemon Chicken
Description
This delicious Pioneer Woman Lemon Chicken is a quick and easy meal that’s perfect for busy weeknights. With creamy sauce and tender chicken thighs, it’s both satisfying and nutritious. You can easily customize it with common herbs and ingredients, making it a flexible dish that everyone will love. Enjoy it with crispy lemon wedges!
Ingredients
Instructions
- Prepare the Flour Mixture: In a shallow bowl, combine the flour with salt and pepper.
- Cook the Chicken: Heat a large skillet over medium-high heat and add the olive oil. Dredge the chicken thighs in the seasoned flour, shaking off any excess. When the oil is shimmering, add the chicken to the pan and cook until golden brown and cooked through, about 4 to 6 minutes per side. Transfer the chicken to a plate and set aside.
- Make the Sauce: Carefully pour the white wine into the pan, using a wooden spoon to scrape up any browned bits. Add the grated garlic, heavy cream, Parmesan cheese, lemon zest, lemon juice, and a bit more salt and pepper. Bring the sauce to a simmer and cook until it thickens slightly, about 2 to 3 minutes.
- Combine Chicken and Sauce: Taste the sauce and adjust the seasoning if needed. Stir in about three-fourths of the parsley, dill, chives, and basil. Return the chicken to the pan, turning it to coat with the sauce. Sprinkle with the remaining herbs and serve immediately with lemon wedges.
Notes
- Use Fresh Herbs: Fresh herbs like parsley, dill, chives, and basil give the dish a vibrant flavor. Don’t skip this step; it makes a big difference!
- Pound the Chicken: For even cooking, gently pound the chicken thighs to a uniform thickness before cooking. This helps them cook evenly and stay juicy.
- Monitor the Sauce: Keep an eye on the sauce while it simmers. Stir occasionally to prevent it from sticking to the pan, and adjust the thickness by adding more cream or wine if needed.
- Taste as You Go: Always taste the sauce before serving. This way, you can adjust the seasoning with more salt, pepper, or lemon juice for the best flavor.
- Let the Chicken Rest: After cooking, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken moist and flavorful.
Pioneer Woman Lemon Chicken