This Easy Pan-Fried Lemon Chicken recipe is a staple in my weekly food prep, and it’s paleo and Whole30-friendly!
As an urban apartment dweller, I don’t have a grill, so finding a way to cook chicken breasts that didn’t result in a dry chunk of protein became a priority. Seriously, not much more sad than a dry chicken breast, amirite?
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I’m also in love with brining chicken and pork prior to cooking but that requires some planning and extra time to let the brine sit, so this Easy Pan-Fried Lemon Chicken has become my go-to method for quick prep.
What really takes it to the next level is using a microplane or small grater to add the zest of the lemon to the mix. It really bumps up the lemony flavor!
I recommend doubling or tripling this Easy Pan-Fried Lemon Chicken recipe so you have leftovers for your week ahead. It’s great tossed on salad or paired with some veggies and a quick sauce for a complete meal.
Easy Pan-Fried Lemon Chicken Recipe
Easy Pan-Fried Lemon Chicken is the juiciest chicken breast recipe you'll ever make. Never eat dry chicken again.
- 1 chicken breast
- Zest and juice of 1 lemon
- 1-2 tsp olive oil or avocado oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
In a large plastic ziptop bag, combine the chicken breast, lemon zest & juice, olive oil, salt and pepper. Press the air out of the bag and seal.
Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness.
Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
Heat a skillet over medium-high heat and add more of your fat of choice, such as coconut oil.
Cook the chicken for 4-5 minutes per side or until completely cooked through.
Let the meat rest for at least 5 minutes before slicing.
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