Mom’s Lemon Chicken

Mom’s Lemon Chicken

For me, this recipe is my childhood. Growing up this dish was, at least in my mind, Mom’s specialty. It was one of those special dinners that we didn’t have every week, but every time we did eat it, I wondered why we couldn’t have it every night.⁠

Lightly breaded chicken pieces are cooked with lemon, onions, and thyme, and then served over egg noodles and topped with the delicious pan gravy. It isn’t complicated, it isn’t hard, but it is hard to beat.⁠


mom's lemon chicken


Mom’s Lemon Chicken

3 tbsp flour
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
2 lbs. chicken tenderloins or breast cutlets
2 tbsp olive oil
1 medium yellow onion, quartered and sliced
1 tablespoon butter
1 cup chicken broth
3 tbsp fresh lemon juice
½ tsp thyme
lemon wedges
2 tbsp parsley, chopped finely


Mix the flour, garlic powder, salt, and pepper on a plate, and dredge the chicken in it. If using chicken breasts, slice them in half into thinner cutlets. Reserve the excess seasoned flour.

Heat a large skillet over medium heat. When hot, add the olive oil and then the chicken. Brown the chicken on both sides and then remove it to a plate, around 4 minutes per side.

Add the butter to the skillet and then the sliced onion. Cook, stirring occasionally, until the onion is softened and slightly translucent, 2-3 minutes.

Mix the flour into the onions and cook for around 1 minute. Then add the broth, 2 tablespoons of fresh lemon juice, and the thyme. Stir this together until it makes a nice gravy.

Return the chicken to the pan, as well as any juices, reduce heat to medium-low, cover, and simmer around 5 minutes until the chicken is cooked through.

Remove from heat and plate the chicken. Add the remaining 1 tablespoon of lemon juice and the chopped parsley to the sauce, stir together, and adjust seasoning.

Serve the chicken over egg noodles with a healthy scoop of the gravy from the pan.



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