Quick and Easy Lemon Chicken
prep time 10 minutes – cook time 10 minutes – total time 20 minutes
Our son, John, makes this Quick and Easy Lemon Chicken for his gang and they just love it. So we had to try it. It takes Quick and Easy to a quicker and easier level with just 4 ingredients and twenty minutes. And, it,,is,,GOOD!
ingredients
These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch the amounts to metric.
- Olive oil
- 2 chicken fillets or 4-6 tenders
- 2lemons
- 1 and 1/2 cups Italian Bread crumbs – or for gluten free and paleo use almond flour
Here how to put together your Quick and Easy Lemon Chicken
In a plate that is big enough so that the chicken pieces don’t overlap, add enough lemon juice to cover the bottom. Take your chicken filets or tenders and spread them out in the juice. Let them sit for about 2 minutes then turn them over and let the other side get lemony.
While that is going on put 1 1/2 cups of Italian bread crumbs (or Almond Flour for Gluten Free and Paleo) in a plate. Put a skillet on the stove at medium high. Add enough oil to the pan so that it is about 1/4 inch deep and let it heat up. One at a time press the chicken pieces in the bread crumbs – or almond flour – to get them coated all over. As each piece gets breaded add it to the pan. When browned turn them over and cook until the juices run clear and/or they are firm to a poke with your finger. Squeeze lemon juice on them just before serving.
Enjoy your Quick and Easy Lemon Chicken.
Quick Easy Lemon Chicken
Ingredients
- Olive oil
- 2 chicken fillets
- 2 fresh lemons
- 1 1/2 cup Italian bread crumbs or almond flour for Gluten free and Paleo
Instructions
- In a plate that is big enough so that the chicken pieces don't overlap, add enough lemon juice to cover the bottom. Take your chicken filets or tenders and spread them out in the juice. Let them sit for about 2 minutes then turn them over and let the other side get lemony. While that is going on put 1 1/2 cups of Italian bread crumbs in a plate (or gluten free bread crumbs) (or gluten free bread crumbs) and put a skillet on the stove at medium high. Add enough olive oil to the pan so that it is about 1/4 inch deep and let it heat up. One at a time press the chicken pieces in the bread crumbs to get them coated all over. As each piece gets breaded add it to the pan. When browned turn them over and cook until the juices run clear and/or they are firm to a poke with your finger. Squeeze lemon juice on just before serving. Everybody will really like them!
