Lemon Chicken with White Wine Recipe

Course: Dinner, Lunch, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 528kcal

This skillet lemon chicken is one delicious and easy dish but it's fancy enough for a special occasion too! So fresh and tasty, it's sure to impress!

Step-by-step photos can be seen below the recipe card.

Combine the flour, salt, pepper, paprika, and parsley in a shallow bowl. Set aside.
½ cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon ground paprika, ½ teaspoon dried parsley
Heat oil and butter over medium-high heat.
¼ cup unsalted butter, 2 tablespoons olive oil
Coat both sides of each chicken breast in the flour mixture and add to the hot skillet.
4 boneless, skinless chicken breasts
Add the lemon juice, white wine, lemon zest, and rosemary to the skillet.
1 lemon, ¼ cup white wine, Fresh rosemary sprigs
Cook chicken about 3 minutes on each side until no longer pink in the center.
Remove chicken from the skillet and set aside.
Allow the sauce in the skillet to reduce by half. Add the lemon slices after reduced until they're softened/caramelized.
1 lemon
Add the chicken back into the skillet and you're ready to serve! If you want your sauce a bit sweeter/less tart, add the honey or to taste. Serve over rice or pasta, if desired.
1 tablespoon honey

Storage: Store lemon chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.