Meyer Lemon Chicken

Hi there! Remember me? Yeah, I was afraid you’d all forgotten who I was since it has been so long since my last post. I took a little time off during Christmas to enjoy family and holidays and it was a wonderful break. But now I’m back and ready to get started with some great new posts for 2012! Starting right now!

If you remember, I mentioned in a post back in November that I have a beautiful little Meyer lemon tree that lives in my office. It was a birthday gift from one of my sisters and has been a lovely addition to the bay window that I look out of while I’m working on the computer. That one little tree has graced us with dozens of lovely Meyer lemons this winter and I’ve had lots of fun using them in the kitchen. I usually think about them for sweet recipes, but last night I thought I’d give them a try with something savory. Good idea. As usual, I just started looking around to see what I had on hand and what might work well with lemon. I had some chicken breasts I needed to use so that’s where I started. Added a little oregano and garlic and a new recipe was born! This is a nice blend of flavors and takes just a few minutes to prepare. Hope you enjoy it as much as BeeBop and I did.

In the written recipe, I’ve given measurements but you really don’t need them. Just use the amounts you think you need for the number of chicken breasts you’re cooking. I used three chicken breasts because that’s what I had on hand. You use whatever you have. Okay?

To start, give the chicken breasts just a light pounding so that they’re an even thickness throughout. You don’t need to pound them out until they’re thin, just even. Sprinkle both sides generously with salt, pepper and dried oregano. Don’t skimp on the seasonings!

Sprinkle flour over both sides of the chicken breasts, coating them completely but be sure to shake off the excess.

Heat the butter and oil in a heavy skillet. Add the breasts and cook until nicely browned on both sides.

Sliced Meyer lemons

While the chicken is cooking, thinly slice the Meyer lemons. Peel the garlic cloves and cut them into thick slices. Or chop them. Whatever you prefer.

When the chicken is browned on both sides, remove it from the pan and set it aside. Add the lemon and garlic to the pan and stir well to combine them with the butter and oil.

Meyer Lemon Chicken

Spread the lemon slices out evenly in the pan. Return the chicken to the pan placing it on top of the lemon slices. Reduce the heat to medium-low, cover the pan and cook until the chicken is done throughout.

Serve the chicken breasts with cooked lemon slices and pan sauce.

Just a note – the lemon slices will, of course, have a slight bitter taste from the peel. I love it. BeeBop doesn’t. If you don’t care for that bitter taste, just push the lemon slices aside and enjoy the pan sauce anyway!

Meyer Lemon Chicken
 
Prep time
Cook time
Total time
 
Pan-fried chicken in a Meyer lemon and garlic pan sauce.
Ingredients
  • 3 boneless, skinless chicken breasts
  • 1 ½ tsp. salt
  • 1 ½ tsp. pepper
  • 2 tsp. dried oregano
  • ½ cup flour
  • 2 tblsp. butter
  • 2 tblsp. canola oil
  • 2 Meyer lemons
  • 2 large garlic cloves
  • 2 tblsp. chopped Italian parsley
Instructions
  1. Lightly pound the chicken breasts to an even thickness.
  2. Sprinkle each side generously with salt, pepper and oregano.
  3. Sprinkle the flour over the chicken breasts, coating evenly. Shake to remove any excess flour.
  4. In a heavy skillet over medium-high heat, add the butter and oil.
  5. When the butter melts, add the chicken and cook until nicely browned on both sides.
  6. While the chicken is cooking, thinly slice the Meyer lemons.
  7. Peel the garlic cloves and slice them into thick pieces.
  8. When browned, remove the chicken from pan and set aside.
  9. Add the lemon slices and garlic, stirring to combine them with the butter and oil.
  10. Spread the lemon slices out evenly in the pan.
  11. Return the chicken to the pan placing it on top of the lemon slices.
  12. Reduce the heat to medium-low, cover and cook until the chicken is done throughout.
  13. Serve chicken breasts with cooked lemon slices and pan sauce.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Other Meyer lemon recipes you might enjoy from around the internet:

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Comments

  1. says

    Being a lemon “fiend” I love everything with lemon and this is one of my husband’s favorite dishes – and now that I have some ripe lemons on my tree I think I better get into the kitchen and make this for him!

    • says

      Hi Dara – my Meyer lemon stays on the deck for most of the year, but when the temps drop we bring it in for several months. It’s in the sunniest window in the house. Gets probably six hours of sun per day there.

  2. says

    I adore lemon chicken! The first meal I ever made for my love was lemon chicken and I have actually been thinking about telling that story soon. I am going to make sure that I use your recipe when I do :D Simply gorgeous Lana.

    • says

      Aw, how sweet. Looking forward to hearing that story. Reminds me – I should tell the one about BeeBop proposing to me over a pot of simmering spaghetti sauce :-)

  3. roemom says

    I am so glad that you posted this recipe. It looks wonderful and I am going to try it tomorrow–tonight is salmon fish tacos. I have a Meyer Lemon tree in our backyard that is approximately 40 years old and right now it looks like a yellow star, it is so full of ripe lemons. This tree gives us lemons all year round and it was really nice to see a recipe using the lemons pop up on your site. Thanks :)

    • says

      The trees are easy to grow. They only have to be taken indoors when the temperature drops. Mine’s on a movable platform with casters to make it easy!

  4. says

    Lemon chicken used to be an almost weekly meal for me becausee once I snagged a great recipe for chicken francese, I couldn’t stop making it. Your lemon chicken looks lovely, especially with the lemon slices on top. Beautiful and it looks to be perfection!

  5. Tine Hauge says

    Thank you so much for the recipe. Looks great! I will have to look around for Meyer lemons here in Scandinavia. Not sure if I can find any. But I will try the recipe next week and use organic lemons as substitute.

    Happy New Year

  6. Debbie says

    I just made this tonight and it’s wonderful! I’ve never cooked anything savory with Meyer lemons before, and this was a great first attempt. The chicken came out so tender and juicy. And the flavor is great. Thanks for a great recipe!

  7. Teri P says

    Just discovered your blog as my 2 Meyer trees are in full bloom in FL. Can’t wait to try your recipe this wk. I am also going to try making my own Meyer lemon olive oil for misting salads, fish and veggies. I’m in heaven during lemon season and use the juicer at least twice a wk.

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