Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This moist lemon chicken is easy to make for a weeknight dinner! Swanson® Unsalted Chicken Broth and lemon juice enrich the flavor of this dish.

Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.

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  • Mix flour, onion powder, paprika, and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg.

  • Melt butter in a large skillet over medium heat. Place chicken in the pan; brown on each side, about 6 minutes total.

  • Pour 1/2 cup Swanson® Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside; keep warm.

  • Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson® Unsalted Chicken Broth together; add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.

Tips

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Nutrition Facts

476 calories; protein 32.8g; carbohydrates 58.4g; fat 11.3g; cholesterol 166.8mg; sodium 103.9mg. Full Nutrition
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