Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay even more tender. They'll take about the same amount of time to cook if pounded to even thickness.

What if I don't want to use wine?

No problem! Substitute an equal amount of chicken broth plus a teaspoon of white wine vinegar or additional lemon juice to maintain the acidity and depth of flavor.

My sauce is too tart. How can I fix it?

The honey mentioned in the recipe is perfect for this! Start with a teaspoon and add more to taste. Alternatively, a little butter added off-heat will help mellow the sauce.

Can I make this dish in advance for a dinner party?

Yes, but I recommend making it only about 30 minutes ahead and keeping it warm rather than fully reheating. You can also prepare all ingredients and have them ready to go, then cook just before serving for the freshest result.

Luscious Lemon Chicken with White Wine Recipe

Name: Luscious Lemon Chicken with White Wine Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: ½ cup all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; ½ teaspoon ground paprika; ½ teaspoon dried parsley; 2 tablespoons olive oil; ¼ cup unsalted butter (½ stick); 4 boneless, skinless chicken breasts, pounded thin; 1 lemon, juiced and zested; ¼ cup white wine; 1 lemon, sliced; 1 tablespoon honey (optional)

Description

This Lemon Chicken with White Wine is a delicious and flavorful dish that pairs tender, juicy chicken breasts with a tangy and savory lemon-white wine sauce. It’s a simple yet elegant meal perfect for weeknight dinners or entertaining guests. Serve it over rice or pasta, and enjoy its vibrant, citrusy flavors.

Ingredients

Units Scale

For the Chicken

1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground paprika
1/2 teaspoon dried parsley
2 tablespoons olive oil
1/4 cup unsalted butter (1/2 stick)
4 boneless, skinless chicken breasts, pounded thin

For the Sauce

1 lemon, juiced and zested
1/4 cup white wine

Fresh rosemary sprigs (optional, for garnish)

1 lemon, sliced
1 tablespoon honey (optional)

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Instructions

Prepare the Flour Mixture
Combine the flour, kosher salt, ground black pepper, paprika, and dried parsley in a shallow bowl. Mix well and set aside.
Heat the Pan
Heat olive oil and butter in a large skillet over medium-high heat. Allow the butter to fully melt and become bubbly.
Coat the Chicken
Dredge both sides of each chicken breast in the flour mixture to evenly coat them.
Cook the Chicken
Place the coated chicken breasts into the hot skillet. Cook for about 3 minutes on each side, or until golden brown and no longer pink in the center. Remove the chicken from the skillet and set aside.
Make the Sauce
To the same skillet, add the lemon juice, white wine, lemon zest, and rosemary sprigs. Stir well to combine.
Reduce the Sauce
Allow the sauce to reduce by half. Add the lemon slices to the skillet and cook until softened or slightly caramelized.
Combine and Serve
Return the chicken breasts to the skillet, coating them with the sauce. If you prefer a slightly sweeter sauce, stir in the honey to taste. Serve immediately, optionally over rice or pasta.

Notes

Add 1 tablespoon of honey to soften the tartness of the sauce if preferred.
For even cooking, halve and pound the chicken breasts if they are thick or uneven in size.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 chicken breast
Calories: 350 kcal
Sugar: 3g
Sodium: 540
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 110