Easy Lemon Chicken - Damn Delicious (2024)

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Easy Lemon Chicken Ingredients Instructions Did you make this recipe? Post navigation Want to Save this Recipe for Later? Leave a Reply 61 comments Abbey — August 28, 2015 @ 8:09 AM Reply I made this the other night and it turned out amazing! the lemon zest in the breadcrumbs and then to top it off makes this chicken extra special. My boyfriend even loved it and he wanted another serving. I definitely agree with cooking it on medium heat so it doesn’t burn. I even made a lemon butter sauce to go with it but the chicken on its own was great! So simple, easy, quick and delicious thank you!! Krizten — July 14, 2015 @ 6:49 AM Reply i had a ton of lemon that I needed to use up and some chicken breasts in the fridge, so I threw this together for lunch. It was so good! My dad, who isn’t even a fan of lemon, took a bite and asked if I made any more of it. Great recipe! dee — February 8, 2015 @ 5:48 PM Reply This was so good and easy….made it last night. No problem with burning and the chicken came out crispy on the outside and tender on the inside. A squeeze of lemon juice finished it off. Served with orzo and artichokes! Yum! dee — February 8, 2015 @ 4:56 PM Reply Fixed this last night and the results were perfect. I made sure the oil was fairly hot when I put the chicken in and then turned it down to cook the chicken through. Crisp outside, tender inside. Added some garlic to the Panko since I didn’t have the Italian seasoned crumbs. Finished the chicken off with a squeeze of lemon juice. Fresh tasting and easy! Thank you!! Dinner was Damn Delicious! tedi — February 5, 2015 @ 10:38 PM Reply can i bake this instead of fry? if so what temperature and how long do i cook it for? Chungah — February 5, 2015 @ 10:43 PM Reply Unfortunately without further recipe testing, I cannot advise on the appropriate temp and time. Please use your best judgment. Elizabeth — August 1, 2015 @ 2:39 PM Reply Try baking at 325 for 45 minutes, then check the internal temperature, additional time may be required, however, I doubt it. When cooking chicken, low and slow is my way to go. Lexi — February 5, 2015 @ 3:48 PM Reply This was soooo good! Made it tonight for me and my husband. The lemon zest created an amazing scent that filled the kitchen and the flavor didn’t disappoint at all!! I ended up using panko breadcrumbs and it had a very nice crunch.What a nice change up to boring chicken. I think this recipe will make its way into the rotation a lot. Would be a perfect dish for entertaining guests too. Thanks for sharing!! Rebecca — November 3, 2014 @ 3:31 PM Reply Aw darn. I tried making this, but I guess the stove in my apartment is way too hot at med/high because the bread crumbs burned before the chicken was even fully cooked. By the time the chicken was edible the outside was completely black. Guess I’ll try this again at a lower temperature. ): Chungah — November 3, 2014 @ 4:37 PM Reply Rebecca, it is best to keep your heat source at a medium range or else it will result to burnt chicken! Rebecca — December 2, 2014 @ 7:16 PM Reply Me again! I don’t know why I can’t get this right. It’s frustrating me because I don’t usually have this much trouble cooking. I figured out that my first issue was that I didn’t cut the chicken in half. However, even setting it to medium and cutting down the thickness of the chicken it still cooks the outside too fast. I’ve redone this twice and ended up baking the chicken to finish it ): Chungah — December 2, 2014 @ 8:12 PM Reply Rebecca, it sounds like your heat source is set too high, causing the chicken to overcook on the outside. Alysia — October 14, 2014 @ 9:50 PM Reply This chicken was fantastic! It brought back good memories of living in Germany when we used to eat lemon schnitzel. I will definitely make this again and add more lemon zest! Sophia — August 16, 2014 @ 9:31 PM Reply Loved it! and so did my parents 😀 but the only thing is if you have a highly effecient stove top, I would reccomend using low to medium heat instead of medium to high!! first tester turned out extremely burnt and raw:( but once i lowered the heat A LOT, perfection. Jamie — July 20, 2014 @ 6:54 AM Reply I would like to make this for my daughter birthday party. Do you think I could freeze them and warm them up in the oven before dinner? And would you have any tips on the best way to do that? Thanks!! Chungah — July 20, 2014 @ 9:14 AM Reply Jamie, you can prepare the chicken and freeze them in individual pieces (uncooked) in saran wrap. For serving, let the chicken thaw 1-2 hours before proceeding with the rest of the recipe. Hope that helps! Jamie — July 21, 2014 @ 9:41 AM Reply Freeze them breaded? I’m just trying to do everything before the guests get here. I can’t be cooking them 2 or 3 at a time. 🙁 Thanks for your help!! food & drink — May 14, 2014 @ 9:47 AM Reply look delicios i must try ….http://best-foood.blogspot.com/ Diana — May 14, 2014 @ 5:22 AM Reply This really looks damn delicious ;). I need to give it a try!!! Bethany Wattier — April 15, 2014 @ 4:59 PM Reply Hi! This recipe looks wonderful! I have all the ingredients except for lemons. Is lemon juice usable as a substitute somehow? -from an inexperienced cook Chung-Ah — April 15, 2014 @ 5:00 PM Reply Yes, that should work just fine. Bethany Wattier — April 15, 2014 @ 5:10 PM Reply Thank you! Pingback: Pan Roasted Lemon Chicken by Damn Delicious — Bonbon Break Amy D. — March 7, 2014 @ 5:31 PM Reply I made this tonight, and it was very good. However, I wonder if you have any tips on frying food in batches. The first batch turned out beautifully, but by the time I put the second batch in some residual breading from the first batch was burning and smoking and pretty much ruined the second batch (I did have the burner between med. and med/high–so not too hot). I generally shy away from frying in oil like this because of this issue of burning (and then my house stinking for couple of days!) What am I doing wrong??? I would love to try this recipe again because it was delicious, but not if I have to end up throwing away three pieces of chicken 🙁Thanks for any advice you might have and for a yummy recipe! Chung-Ah — March 7, 2014 @ 5:36 PM Reply Amy, I personally like to use a mesh strainer to strain the crumbs between batches to prevent this issue. It also seems like your heat temperature is set too high, causing the residual crumbs to burn. I recommend lowering the heat between batches as well. Amy W — March 3, 2014 @ 10:02 AM Reply We really enjoyed this dish! Simple prep and the chicken stayed super moist. Thanks for all the awesome meal ideas you’ve given me! Jody — February 28, 2014 @ 9:25 AM Reply Such a beautiful and simple combination of ingredients! It’s hard to believe today is already the final day to enter the Chicken +5 Ingredient Challenge–so many great entries! Gerlinde at sunnycovechef — February 20, 2014 @ 6:01 PM Reply This looks great, it reminds me of a German Schnitzel. It would be great with a mushroom sauce. Liliana — February 20, 2014 @ 4:45 AM Reply Hi! I loved this recipe, and want to try it this weekend!Could you suggest any side dishes to go with it?Thank you! Chung-Ah — February 20, 2014 @ 9:02 AM Reply Rice and/or veggies would work great as side dishes. Stacey — February 18, 2014 @ 8:53 AM Reply Can you bake this chicken instead of cooking it on the stove? Thanks! Chung-Ah — February 18, 2014 @ 9:00 AM Reply Yes, you certainly can. You will have to adjust cooking time as needed. chrmngblly — March 31, 2016 @ 1:32 PM Reply Absolutely. Tip: I spray the chicken with butter flavor Pam for the golden color to start with.Cook on 375 for 15 minutes and turn for 5 more minutes, approximately, spraying with Pam on any dry or non-golden areas. Use a non stick cookie sheet with sides and adjust time if more than one cookie sheet of chicken is made. Note: I keep a mixture of one cup flour, 2 cups parmesan and 3 cups crushed corn flakes pre-mixed in my pantry because it works for chicken, pork or shrimp and mixed in burgers with an egg. In this case just add the lemon zest. maria at inredningsvis — February 9, 2014 @ 11:53 AM Reply AHHHH this recipy is TO Delish to handle 🙂 love your blog and im following now.Check out my blog today…my all time fav. lasagna recipy 🙂Have a fab week dearLOVE Maria at inredningsvis – inredning it’s, Swedish for decor 🙂 Nutmeg Nanny — February 4, 2014 @ 12:45 PM Reply This recipe is perfect! Lemon chicken always hits the spot 🙂 Kim — February 2, 2014 @ 5:26 PM Reply I just made this. So easy. So delicious. Thank you. I just ate half a chicken breast straight off the skillet. Next time I might also add the awesome sauce from your chicken nugget recipe. Because YUM!!!!!! Rory — January 28, 2014 @ 7:12 PM Reply I know you mentioned that you sprinkled a bit of Parmesan cheese onto the chicken, but could you also tell me the brand of bread crumbs you use? They look super crispy! Thanks so much. Chung-Ah — January 28, 2014 @ 9:24 PM Reply I actually used homemade breadcrumbs using Panko and italian seasoning. Hope that helps! Marlene — January 27, 2014 @ 11:53 AM Reply I stumbled on your site and have made a few of your recipes. They are really great! My boys absolutely love the funfetti-cupcakes!!! It has become my go-to whenever cupcakes are required. Thank you! Nami | Just One Cookbook — January 27, 2014 @ 11:51 AM Reply Thinking of making this this week! Looks absolutely delicious!! Trish - Mom On Timeout — January 26, 2014 @ 8:39 PM Reply I love how easy this recipe is! And the chicken is beautiful in a way I didn’t know chicken could be 🙂 Gorgeous! Ana — January 26, 2014 @ 4:54 PM Reply This looks great! Do you pound your chicken cook it as is? Chung-Ah — January 26, 2014 @ 4:57 PM Reply Ana, that’s really based on personal preference. I halved the chicken breast but if you’d like to pound them out, that is completely up to you. Ana — January 27, 2014 @ 12:40 PM Reply Thanks! I always struggle with this. What do you think is the best way to halve the chicken? Paula – bell’alimento — January 25, 2014 @ 10:46 AM Reply This sounds amazing! This would be a great weeknight meal! Kris Marie — January 24, 2014 @ 3:37 PM Reply This looks DELICIOUS!!!!! can’t wait to try it 🙂 Lorraine Rossi — January 24, 2014 @ 1:05 PM Reply Was just wondering if the pictured lemon chicken and panko in the breading? Looks like more than breadcrumbs? Chung-Ah — January 24, 2014 @ 1:15 PM Reply Lorraine, I’ve simply added grated Parmesan as a garnish for photographic purposes. Layla @ Brunch Time Baker — January 24, 2014 @ 8:28 AM Reply This is one of our family fave recipes, my family loves it crispy so I lower the temperature a little towards the end and let them crisp up. Dipping with ketchup, GOOD!! Jennifer @ Seasons and Suppers — January 23, 2014 @ 5:51 PM Reply Lemon chicken is one of my favourite dishes. I love your simple take on it. Perfect for a quick dinner! Laura (Tutti Dolci) — January 23, 2014 @ 1:48 PM Reply Gorgeous, love the lemon and thyme! Happy Valley Chow — January 23, 2014 @ 7:48 AM Reply Such a classic combo, but always delicious. Your recipe looks and sounds stunning!Happy Blogging!Happy Valley Chow Taylor @ Food Faith Fitness — January 23, 2014 @ 6:36 AM Reply Umm 5 ingredients and pretty!? Count me in! Sometimes simple meals really are the best, and this looks like one of ’em! Jules @ WolfItDown — January 23, 2014 @ 1:27 AM Reply I totally agree with you Chung-Ah, the simplest of recipes are sometimes the best, and you could pretty much serve this up with anything you want right? Easy fried noodles or rice or potato wedges, or just on it’s on, fancy nibbles 😀This looks amazing, and I miiiight just make this in the near future, if I know what’s good for me 😉 x Nicole ~ Cooking for Keeps — January 22, 2014 @ 10:12 PM Reply This kind of chicken is the BEST way to eat chicken!! Crunchy, lemony perfection. Gorg photos! Jocelyn (Grandbaby Cakes) — January 22, 2014 @ 9:35 PM Reply This looks delicious. And this is always how I make my chicken! Daisy Martinez — June 8, 2014 @ 2:27 AM Reply This is going to be the first time Im going to make it so hopefully my family loves it. I know this will be the main dish but what should i make with it,,Potatoes or some kind or pasta, rice?????Pleas Help 🙂 Daisy MartinezRio RanchoNew Mexico Chung-Ah — June 8, 2014 @ 7:35 AM Reply Rice or vegetables would be great to serve with. monica — October 13, 2016 @ 3:48 PM Reply I made this tonight, drizzled extravel lemon juice over it and had a side of rice cooked in chicken broth with fresh parm and lemon juice. I’ll be making this again and again it was damn delicious and super quick/easy!! April — August 20, 2017 @ 10:49 AM Reply That sounds amazing Monica, I think I know what I’m making for dinner tonight Averie @ Averie Cooks — January 22, 2014 @ 9:12 PM Reply The photos are gorgeous and you did this chicken proud! I don’t even eat chicken and you made me want to keep scrolling! 🙂

61 Comments »

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You’ll never guess how quickly this crisp, tender chicken comes together with just a handful of ingredients!

I don’t know about you guys but five ingredient dishes are my absolute favorite. They usually require pantry staples so I can skip the emergency grocery run and get right to cooking. And it’s definitely an added bonus when you can make it in less than 30 minutes.

This lemon chicken is exactly that – it takes just 5 additional ingredients, most of which can be found right in your pantry. And withJust BARE® fresh boneless skinless chicken breast fillets, this dish comes together so quickly in just 20 minutes, perfect for those busy weeknights!

It’s just a simple chicken breading with Italian bread crumbs and fresh lemon zest, which then gets cooked to absolute crisp perfection. You also can’t forget the fresh lemon zest garnish for that extra lemon pizzazz!

style=”text-align: center;”>Just BARE® Chicken +5 Ingredient Challenge
The best part about 5 ingredient dishes is that you can also join theJust BARE® Chicken +5 Ingredient Challenge!BetweenJanuary 14 to February 28, be sure to visitwww.JustBAREChicken.com/Plus5for a chance to win $500! You can start withJust BARE® chicken, and think of five more ingredients, entering once a day. Ten finalists will each win $500, andtheir entries will become new recipes created by national food bloggers, including me! Online voting on the Just BARE Facebook page will helpdetermine the grand champions. Think healthy, be surprising and get inspired! Follow the challenge on Facebook and Twitter with the hashtag #ChickenPlus5.

Easy Lemon Chicken

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

You’ll never guess how quickly this crisp, tender chicken comes together with just a handful of ingredients!

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Ingredients

1 cup vegetable oil
1 cup Italian bread crumbs
Zest of 2 lemons, plus more, for garnish
1 pound BARE® Chicken’s fresh boneless, skinless chicken breast fillets, cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten

Instructions

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine bread crumbs and lemon zest; set aside.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in bread crumbs mixture, pressing to coat.
Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately, garnished with lemon zest, if desired.

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Tag @damn_delicious on Instagram and hashtag it #damndelicious!

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Disclosure: This post is sponsored byJust BARE® Chicken. All opinions expressed are my own.

posted on January 22, 2014under entree,
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61 comments

Abbey — August 28, 2015 @ 8:09 AM Reply

I made this the other night and it turned out amazing! the lemon zest in the breadcrumbs and then to top it off makes this chicken extra special. My boyfriend even loved it and he wanted another serving. I definitely agree with cooking it on medium heat so it doesn’t burn. I even made a lemon butter sauce to go with it but the chicken on its own was great! So simple, easy, quick and delicious thank you!!

Krizten — July 14, 2015 @ 6:49 AM Reply

i had a ton of lemon that I needed to use up and some chicken breasts in the fridge, so I threw this together for lunch. It was so good! My dad, who isn’t even a fan of lemon, took a bite and asked if I made any more of it. Great recipe!

dee — February 8, 2015 @ 5:48 PM Reply

This was so good and easy….made it last night. No problem with burning and the chicken came out crispy on the outside and tender on the inside. A squeeze of lemon juice finished it off. Served with orzo and artichokes! Yum!

dee — February 8, 2015 @ 4:56 PM Reply

Fixed this last night and the results were perfect. I made sure the oil was fairly hot when I put the chicken in and then turned it down to cook the chicken through. Crisp outside, tender inside. Added some garlic to the Panko since I didn’t have the Italian seasoned crumbs. Finished the chicken off with a squeeze of lemon juice. Fresh tasting and easy! Thank you!! Dinner was Damn Delicious!
See Also
Crowd-Pleasing Vegan Caesar Salad – Oh She Glows Instant Pot Coconut Tandoori-Inspired Chicken Vegan Thousand Island Dressing Panera Baja Warm Grain Bowl - The Food Hussy

tedi — February 5, 2015 @ 10:38 PM Reply

can i bake this instead of fry? if so what temperature and how long do i cook it for?

Chungah — February 5, 2015 @ 10:43 PM Reply

Unfortunately without further recipe testing, I cannot advise on the appropriate temp and time. Please use your best judgment.

Elizabeth — August 1, 2015 @ 2:39 PM Reply

Try baking at 325 for 45 minutes, then check the internal temperature, additional time may be required, however, I doubt it. When cooking chicken, low and slow is my way to go.

Lexi — February 5, 2015 @ 3:48 PM Reply

This was soooo good! Made it tonight for me and my husband. The lemon zest created an amazing scent that filled the kitchen and the flavor didn’t disappoint at all!! I ended up using panko breadcrumbs and it had a very nice crunch.
What a nice change up to boring chicken. I think this recipe will make its way into the rotation a lot. Would be a perfect dish for entertaining guests too. Thanks for sharing!!

Rebecca — November 3, 2014 @ 3:31 PM Reply

Aw darn. I tried making this, but I guess the stove in my apartment is way too hot at med/high because the bread crumbs burned before the chicken was even fully cooked. By the time the chicken was edible the outside was completely black. Guess I’ll try this again at a lower temperature. ):

Chungah — November 3, 2014 @ 4:37 PM Reply

Rebecca, it is best to keep your heat source at a medium range or else it will result to burnt chicken!

Rebecca — December 2, 2014 @ 7:16 PM Reply

Me again! I don’t know why I can’t get this right. It’s frustrating me because I don’t usually have this much trouble cooking. I figured out that my first issue was that I didn’t cut the chicken in half. However, even setting it to medium and cutting down the thickness of the chicken it still cooks the outside too fast. I’ve redone this twice and ended up baking the chicken to finish it ):

Chungah — December 2, 2014 @ 8:12 PM Reply

Rebecca, it sounds like your heat source is set too high, causing the chicken to overcook on the outside.

Alysia — October 14, 2014 @ 9:50 PM Reply

This chicken was fantastic! It brought back good memories of living in Germany when we used to eat lemon schnitzel. I will definitely make this again and add more lemon zest!

Sophia — August 16, 2014 @ 9:31 PM Reply

Loved it! and so did my parents 😀 but the only thing is if you have a highly effecient stove top, I would reccomend using low to medium heat instead of medium to high!! first tester turned out extremely burnt and raw:( but once i lowered the heat A LOT, perfection.

Jamie — July 20, 2014 @ 6:54 AM Reply

I would like to make this for my daughter birthday party. Do you think I could freeze them and warm them up in the oven before dinner? And would you have any tips on the best way to do that? Thanks!!

Chungah — July 20, 2014 @ 9:14 AM Reply

Jamie, you can prepare the chicken and freeze them in individual pieces (uncooked) in saran wrap. For serving, let the chicken thaw 1-2 hours before proceeding with the rest of the recipe. Hope that helps!

Jamie — July 21, 2014 @ 9:41 AM Reply

Freeze them breaded? I’m just trying to do everything before the guests get here. I can’t be cooking them 2 or 3 at a time. 🙁 Thanks for your help!!

food & drink — May 14, 2014 @ 9:47 AM Reply

look delicios i must try ….http://best-foood.blogspot.com/

Diana — May 14, 2014 @ 5:22 AM Reply

This really looks damn delicious ;). I need to give it a try!!!

Bethany Wattier — April 15, 2014 @ 4:59 PM Reply

Hi! This recipe looks wonderful! I have all the ingredients except for lemons. Is lemon juice usable as a substitute somehow?
-from an inexperienced cook

Chung-Ah — April 15, 2014 @ 5:00 PM Reply

Yes, that should work just fine.

Bethany Wattier — April 15, 2014 @ 5:10 PM Reply

Thank you!

Pingback: Pan Roasted Lemon Chicken by Damn Delicious — Bonbon Break

Amy D. — March 7, 2014 @ 5:31 PM Reply

I made this tonight, and it was very good. However, I wonder if you have any tips on frying food in batches. The first batch turned out beautifully, but by the time I put the second batch in some residual breading from the first batch was burning and smoking and pretty much ruined the second batch (I did have the burner between med. and med/high–so not too hot). I generally shy away from frying in oil like this because of this issue of burning (and then my house stinking for couple of days!) What am I doing wrong??? I would love to try this recipe again because it was delicious, but not if I have to end up throwing away three pieces of chicken 🙁
Thanks for any advice you might have and for a yummy recipe!
See Also
Easy Weeknight Chicken Tacos. {Video!}

Chung-Ah — March 7, 2014 @ 5:36 PM Reply

Amy, I personally like to use a mesh strainer to strain the crumbs between batches to prevent this issue. It also seems like your heat temperature is set too high, causing the residual crumbs to burn. I recommend lowering the heat between batches as well.

Amy W — March 3, 2014 @ 10:02 AM Reply

We really enjoyed this dish! Simple prep and the chicken stayed super moist. Thanks for all the awesome meal ideas you’ve given me!

Jody — February 28, 2014 @ 9:25 AM Reply

Such a beautiful and simple combination of ingredients! It’s hard to believe today is already the final day to enter the Chicken +5 Ingredient Challenge–so many great entries!

Gerlinde at sunnycovechef — February 20, 2014 @ 6:01 PM Reply

This looks great, it reminds me of a German Schnitzel. It would be great with a mushroom sauce.

Liliana — February 20, 2014 @ 4:45 AM Reply

Hi! I loved this recipe, and want to try it this weekend!
Could you suggest any side dishes to go with it?
Thank you!

Chung-Ah — February 20, 2014 @ 9:02 AM Reply

Rice and/or veggies would work great as side dishes.

Stacey — February 18, 2014 @ 8:53 AM Reply

Can you bake this chicken instead of cooking it on the stove? Thanks!

Chung-Ah — February 18, 2014 @ 9:00 AM Reply

Yes, you certainly can. You will have to adjust cooking time as needed.

chrmngblly — March 31, 2016 @ 1:32 PM Reply

Absolutely. Tip: I spray the chicken with butter flavor Pam for the golden color to start with.
Cook on 375 for 15 minutes and turn for 5 more minutes, approximately, spraying with Pam on any dry or non-golden areas. Use a non stick cookie sheet with sides and adjust time if more than one cookie sheet of chicken is made.
Note: I keep a mixture of one cup flour, 2 cups parmesan and 3 cups crushed corn flakes pre-mixed in my pantry because it works for chicken, pork or shrimp and mixed in burgers with an egg. In this case just add the lemon zest.

maria at inredningsvis — February 9, 2014 @ 11:53 AM Reply

AHHHH this recipy is TO Delish to handle 🙂 love your blog and im following now.
Check out my blog today…my all time fav. lasagna recipy 🙂
Have a fab week dear
LOVE Maria at inredningsvis – inredning it’s, Swedish for decor 🙂

Nutmeg Nanny — February 4, 2014 @ 12:45 PM Reply

This recipe is perfect! Lemon chicken always hits the spot 🙂

Kim — February 2, 2014 @ 5:26 PM Reply

I just made this. So easy. So delicious. Thank you. I just ate half a chicken breast straight off the skillet. Next time I might also add the awesome sauce from your chicken nugget recipe. Because YUM!!!!!!

Rory — January 28, 2014 @ 7:12 PM Reply

I know you mentioned that you sprinkled a bit of Parmesan cheese onto the chicken, but could you also tell me the brand of bread crumbs you use? They look super crispy! Thanks so much.

Chung-Ah — January 28, 2014 @ 9:24 PM Reply

I actually used homemade breadcrumbs using Panko and italian seasoning. Hope that helps!

Marlene — January 27, 2014 @ 11:53 AM Reply

I stumbled on your site and have made a few of your recipes. They are really great! My boys absolutely love the funfetti-cupcakes!!! It has become my go-to whenever cupcakes are required. Thank you!

Nami | Just One Cookbook — January 27, 2014 @ 11:51 AM Reply

Thinking of making this this week! Looks absolutely delicious!!

Trish - Mom On Timeout — January 26, 2014 @ 8:39 PM Reply

I love how easy this recipe is! And the chicken is beautiful in a way I didn’t know chicken could be 🙂 Gorgeous!

Ana — January 26, 2014 @ 4:54 PM Reply

This looks great! Do you pound your chicken cook it as is?

Chung-Ah — January 26, 2014 @ 4:57 PM Reply

Ana, that’s really based on personal preference. I halved the chicken breast but if you’d like to pound them out, that is completely up to you.

Ana — January 27, 2014 @ 12:40 PM Reply

Thanks! I always struggle with this. What do you think is the best way to halve the chicken?

Paula – bell’alimento — January 25, 2014 @ 10:46 AM Reply

This sounds amazing! This would be a great weeknight meal!

Kris Marie — January 24, 2014 @ 3:37 PM Reply

This looks DELICIOUS!!!!! can’t wait to try it 🙂

Lorraine Rossi — January 24, 2014 @ 1:05 PM Reply

Was just wondering if the pictured lemon chicken and panko in the breading? Looks like more than breadcrumbs?

Chung-Ah — January 24, 2014 @ 1:15 PM Reply

Lorraine, I’ve simply added grated Parmesan as a garnish for photographic purposes.

Layla @ Brunch Time Baker — January 24, 2014 @ 8:28 AM Reply

This is one of our family fave recipes, my family loves it crispy so I lower the temperature a little towards the end and let them crisp up. Dipping with ketchup, GOOD!!

Jennifer @ Seasons and Suppers — January 23, 2014 @ 5:51 PM Reply

Lemon chicken is one of my favourite dishes. I love your simple take on it. Perfect for a quick dinner!

Laura (Tutti Dolci) — January 23, 2014 @ 1:48 PM Reply

Gorgeous, love the lemon and thyme!

Happy Valley Chow — January 23, 2014 @ 7:48 AM Reply

Such a classic combo, but always delicious. Your recipe looks and sounds stunning!
Happy Blogging!
Happy Valley Chow

Taylor @ Food Faith Fitness — January 23, 2014 @ 6:36 AM Reply

Umm 5 ingredients and pretty!? Count me in! Sometimes simple meals really are the best, and this looks like one of ’em!

Jules @ WolfItDown — January 23, 2014 @ 1:27 AM Reply

I totally agree with you Chung-Ah, the simplest of recipes are sometimes the best, and you could pretty much serve this up with anything you want right? Easy fried noodles or rice or potato wedges, or just on it’s on, fancy nibbles 😀
This looks amazing, and I miiiight just make this in the near future, if I know what’s good for me 😉 x

Nicole ~ Cooking for Keeps — January 22, 2014 @ 10:12 PM Reply

This kind of chicken is the BEST way to eat chicken!! Crunchy, lemony perfection. Gorg photos!

Jocelyn (Grandbaby Cakes) — January 22, 2014 @ 9:35 PM Reply

This looks delicious. And this is always how I make my chicken!

Daisy Martinez — June 8, 2014 @ 2:27 AM Reply

This is going to be the first time Im going to make it so hopefully my family loves it. I know this will be the main dish but what should i make with it,,Potatoes or some kind or pasta, rice?????Pleas Help 🙂
Daisy Martinez
Rio Rancho
New Mexico

Chung-Ah — June 8, 2014 @ 7:35 AM Reply

Rice or vegetables would be great to serve with.

monica — October 13, 2016 @ 3:48 PM Reply

I made this tonight, drizzled extravel lemon juice over it and had a side of rice cooked in chicken broth with fresh parm and lemon juice. I’ll be making this again and again it was damn delicious and super quick/easy!!

April — August 20, 2017 @ 10:49 AM Reply

That sounds amazing Monica, I think I know what I’m making for dinner tonight

Averie @ Averie Cooks — January 22, 2014 @ 9:12 PM Reply

The photos are gorgeous and you did this chicken proud! I don’t even eat chicken and you made me want to keep scrolling! 🙂