Easy Lemon Chicken

I cannot tell you how many times I’ve under cooked or literally over cooked my chicken to the point that it turns into a shoe. My girls used to interrogate me when they were told we were having chicken for dinner…literally tie me to a chair and not let me free if my pan roasted chicken was on the menu. This was all in fear of the above mentioned- eating a shoe for dinner.

Well, I have come a long way since my chicken nightmares.. Now my kids scream, “Yes!!! Chicken!!!” They run around the house chanting when its dinnertime.

There is only one technique I owe my sincere, perfectly cooked chicken gratitude to: The Joy of Cooking (circa 1936). This technique is fool-proof and an easy way to cook perfect pan chicken EVERY TIME. I combined my own recipe of lemon cream sauce to create a juicy magical meal.

 Toss out your bad chicken skills and come cook with me!

Prep your station!!
Pour cream into a small saucepan.
Add lemon zest! Zing!
Bring to boil, reduce to simmer
Add stock, lemon juice and seasonings
Flatten your chicken–Paul Bunyan style, except no ax!
Flatten evenly!
Rub salt and pepper while singing Push it by Salt and Peppa
Add oil and turn burner to high
Add the chicken, cook for 1 minute and then flip!
Reduce heat to low, add cream sauce and cover with lid. Set timer for 10 mins.
NO peeking. If I catch you opening that lid….After your timer goes off, turn the stove off and set your timer again for another 10 mins (in the home stretch now!)
Chop cilantro and lemons for garnish. Get to it! Chop!! Chop!!
After the chicken is finished cooking, add garnish. Look Ma!! Perfectly cooked chicken!!
Job well done today!

I hope you enjoyed cooking together. Until next time….:)

Printable recipe below!


The Guiding Spoon

Easy Lemon Chicken

  • Servings: 2-4
  • Difficulty: easy
  • Print

Credit: theguidingspoon.com

Credit: The Joy of Cooking


  • 3-4 boneless, skinless chicken breasts
  • 2-3 tablespoons olive oil
  • salt and pepper to taste


  • lemon zest from 1 lemon
  • 2 tbsp plus a squeeze of fresh lemon juice
  • 1 cup heavy cream
  • 1/2 cup of chicken stock
  • dash of salt and pepper
  • dash red pepper flakes (optional)


  • 1/2 lemon sliced thin and quartered
  • chopped cilantro


  1. In a small saucepan, add the cream, lemon zest and bring to a boil. Cover with a lid and turn down to simmer. Let simmer for about 8-10 mins (until thickened). Remove from burner and stir in chicken stock, lemon juice, salt and pepper.
  2. Take your chicken breasts and flatten each breast evenly (this will help your chicken cook evenly) You can use the bottom of a jar or a meat mallet.
  3. Rub both sides of the chicken breasts with salt and pepper (generously).
  4. In a large skillet, heat the oil on high. Add the chicken breast seam side up.
  5. Set your timer for 1 minute and let the one side of chicken brown for 1 minute ONLY. (no longer).
  6. Immediately flip chicken, pour cream sauce over and cover with lid.
  7. Turn heat down to low and set the timer for 10 minutes.
  8. DO NOT PEEK OR CHECK CHICKEN (this is key!! Sorry for caps!)
  9. After 10 mins, turn the stove off and set the timer again for 10 minutes. The chicken is steam cooking perfectly. Please do not lift the lid to check–TRUST ME.
  10. Once 10 mins is up, remove the lid and use a knife to check the meat–it will be perfectly cooked!!
  11. To Serve: Drizzle with sauce, squeeze with lemon and garnish with cilantro.









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7 thoughts on “Easy Lemon Chicken

  1. Made this last night and the whole family loved it! Doubled the sauce and served it over protein plus noodles for added protein!! I brought leftovers to work and the chicken was still juicy 🙂 A++ in my book, this one is going in the rotation.


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