This recipe chicken with lemon sauce is one you’ll find yourself making over and over. The unique flavor combination of lemon, brown sugar and soy sauce really compliments the chicken to make a delicious dish.
This lemon chicken recipe is just one of many popular Chinese food recipes you can find at Wok with Ray. Wok with Ray might be under new management, but the recipes will always stay classics.
Chicken in Lemon Sauce Recipe
How to make Chicken in Lemon Sauce
Sauteed with spices, chicken is served with lemon and greens.
- Total Cook Time45 mins
- Prep Time20 mins
- Cook Time25 mins
- Recipe Servings4
- Intermediate
Ingredients of Chicken in Lemon Sauce
- 500 Gram Boneless Chicken cubes (cooked)
- 2 tsp Garlic, finely chopped
- 4 Tbsp Oil
- For garnish Lemon slices and greens
- For the Sauce (mix together):
- 2 Tbsp Cornflour
- 1 tsp Salt
- 2 tsp Soya sauce
- 1 tsp Chilli sauce
- 1 tsp Sugar
- 1 Cup Lemon juice
- 2 Tbsp Red Bell Pepper (red capsicum) , finely chopped
- 1 1/2 Cups Water
How to Make Chicken in Lemon Sauce
1.
Heat the oil in a wok and add garlic.
2.
Stir-fry till a light brown and add the chicken and saute till well coated with the oil.
3.
Add the sauce ingredients and bring to a boil.
4.
Lower the heat and simmer for a minute or so.
5.
Serve hot garnished with the lemon and greens.
Creamy Lemon Chicken with Garlic
Featured Comment
“Keto or not, this was one of the best recipes I’ve ever made! The sauce was soooo tasty and good! Thank you for posting!
Lemon garlic chicken in a creamy sauce, all made in on skillet! This low carb chicken recipe comes together in just 20 minutes!
Lately, I’ve just been obsessed with lemon.
I think it must be the weather changing and warming up outside.
Citrus just tastes like summer to me.
I’ve even started putting lemon in my water, which seems like a normal thing that people to do, but it’s completely new for me. I had never been a lemon wedge kind of girl before the last couple of weeks
So, now that I have a bowl full of lemons on my counter all the time, I figured I’d better start cooking with them!
This lemon garlic chicken is outrageously good and it’s naturally low carb and keto friendly. Love it when recipes are both healthy and packed with flavor, don’t you?
This lemon garlic chicken recipe comes together in about 20 minutes with just 2 net carbs per serving! Let’s do this!
How to make garlic lemon chicken:
You’ll want to start with thin-sliced chicken breasts. You can either purchase them already thinly sliced or you can butterfly regular chicken breasts yourself. Either works!
I season my chicken with a bit of salt and pepper and then brown them in a skillet.
Remove your chicken and deglaze the pan with some chicken stock.
Deglazing just means that you add liquid to the hot skillet you cooked your chicken in and whisk well to scrape all the browned bits up off the bottom of the pan. Don’t skip this step, because it adds a ton of flavor!
Squeeze in some lemon juice and let the liquid reduce by half over medium heat.
Stir in some butter and cream to make the sauce rich, creamy, and oh so flavorful.
Return your chicken to the pan and let it simmer in the sauce for a couple of minutes and sprinkle with fresh dill.
We like to serve this creamy lemon chicken with steamed broccoli on the side, but my loaded cauliflower casserole is tasty too!
Creamy Lemon Chicken with Garlic
This creamy garlic chicken is bursting with citrus flavor! It’s ready in about 20 minutes, too!
YIELD4
PREP TIME2 minutes
COOK TIME20 minutes
TOTAL TIME22 minutes
Ingredients
- 1 pound thin sliced chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup heavy cream
- 1 tablespoon dill
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.
- Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.
- Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.
- Allow chicken stock to reduce by half, about 10 minutes.
- Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.
- Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
- Serve immediately.
Notes
We like to serve this with a side of mashed cauliflower or cauliflower rice to soak up some of that sauce.
QUICK CHICKEN IN LEMON SAUCE RECIPE
This delicious chicken in lemon sauce recipe is a mid-week wonder. Super quick and easy using boneless chicken breast. Pan-fried in butter, then the addition of garlic, white wine, and lemon. Finished off with some fresh finely chopped parsley.
If you are after a quick and easy chicken breast recipe, this one’s for you. It’s actually one of my mum’s recipes. One of her tried and true recipes she would whip up after a hard long day at work.
This is one of my favourite lemon sauces for chicken. It also works very well with fish, pork, or veal. All you need to do is swap out the protein and follow the recipe as is.
I’m dedicating mum’s chicken in lemon sauce recipe to all my time-poor readers out there. Whip it up and enjoy after a long hard day. Oh, and pro tip, it’s best prepared and eaten with a glass of your favourite white wine in hand.
INGREDIENTS
- Parsley: Use fresh parsley at the last moment to add a splash of freshness to the chicken in lemon sauce. You could swap this out for fresh or dried thyme, or oregano. I’m personally not a fan of the taste of dried parsley, and wouldn’t use it.
- Sugar: Just a touch to balance out the lemon juice. This can be swapped out for a low-calorie sweetener, or even honey. If using honey be slightly more generous and use 1 teaspoon.
- Pepper: Ground black pepper is used to season the flour coating.
- Butter: It is used to pan fry the chicken fillets. You can swap this for margarine if you wish. You could also use olive or your favourite oil. Please keep in mind that the butter and chicken cooking juices add to the flavour of the final lemon sauce.
- Salt: Used with the pepper to season the flour coating.
- Flour: The chicken is tossed in a small amount of plain white flour before pan-frying. The flour aids in browning and giving the chicken a slightly crunchy coating. It also aids in thickening the sauce
- Lemon: Both the juice and zest of the lemon are used in this recipe.
- White Wine: Use a dry white wine in this recipe. If you need to omit alcohol from this recipe, replace an equal amount with water or chicken stock.
- Garlic: If you are a garlic lover feel free to use more than the two cloves I have suggested. Not such a fan? Then add one clove or leave it out.
- Chicken: Slice and pound chicken fillets with a meat mallet for quick cooking. As mentioned above this recipe also works very well with other proteins like fish, pork, or veal.
WHAT TO SERVE WITH CHICKEN IN LEMON SAUCE
The recipe is quick therefore you will want to serve it with sides that are also quick and easy to prepare. Steamed green beans and pan-fried potatoes go down well in my household. Below are some other suggestions you may like.
- Crisp Green Garden Salad
- Parmentier Potatoes if you have a little more time up your sleeve
- Cooked spiral or other short shaped pasta
- Steamed vegetables
- Roasted Dutch carrots
- Pan-fried potatoes: Peel and cut potatoes into quarters. Cook until just tender in a pot of salted water. Drain well and then finish cooking in a non-stick pan with some butter and oil until golden and crunchy.
RECIPE INSTRUCTIONS
Scroll to the bottom of the page for a printable version of this recipe.
Place a large non-stick frying pan on medium heat on the stove top. Melt butter until is starts to froth and bubble.
Add chicken breast that has been sliced in half and pounded out with a meat mallet, and tossed in seasoned flour to the frying pan.
Cook chicken chicken until golden and cooked through.
Don’t over crowd the pan with chicken. If you need to cook the chicken in a few batches do so.
Remove chicken from the pan and place on a plate or in a shallow bowl. Cover the chicken with aluminium foil to keep warm.
Lower the heat of the stove top and add garlic and lemon zest.
Cook for a couple of minutes for the garlic to soften and cook through.
Add lemon juice, white wine (or chicken stock/water), and sugar to the pan.
Increase the heat and stir well. Make sure to release all the brown bits on the pan, they equal flavour.
Once the sauce has come to a simmer, simmer gently for another couple of minutes to reduce slightly.
Then add parsley and stir through the sauce.
Add chicken fillets back to the pan. If you cooked your fillets in batches add them ALL back into the pan at this stage.
Continue cooking the chicken fillets until they have warmed through, the sauce has thickened, and they are covered generously in the lemon sauce.
Serve chicken in lemon sauce with your favourite steamed vegetables, and potatoes or pasta.
GET THE MOST FROM THIS RECIPE
As this is such a great basic recipe, it’s one to keep handy. But there is no reason why you or the family need get tired of it. With a few easy ninja moves you can completely change up the original recipe into something else just as delicious.
- Lemon Butter Sauce: To add a little more buttery goodness to your sauce, finish it off with a tablespoon of butter. Whisk a tablespoon of butter through the sauce before adding the parsley.
- Honey Lemon Sauce: Replace the sugar with 2 tablespoons of honey. This will result in a true chicken in honey lemon sauce.
- Chilli Lemon Sauce: When adding the lemon zest and garlic to the pan, also add a finely diced fresh red chilli, or half a teaspoon of dried chilli flakes.
- Honey Lemon Sesame Seed Sauce: Follow honey lemon sauce directions, but also leave out the parsley and toss through a tablespoon of roasted sesame seeds.
- Lemon Caper Sauce: To give this recipe a little more zing add 2 teaspoons of chopped capers.
- Orange Sauce: To change this from chicken in lemon sauce to chicken in orange sauce simply replace the lemon juice and zest with orange juice and zest.