This tender pan-fried Meyer Lemon Chicken with a light lemon and garlic sauce is the kind of recipe that’s bright, bursting with flavor, and is ready for the table in under 30 minutes.
I have this beautiful little Meyer lemon tree that lives in my office. It was a long ago birthday gift from one of my sisters and has been a lovely addition to the bay window that I gaze out of while I’m working on the computer.
That one little tree has graced us with dozens of lovely Meyer lemons and I have lots of fun using them in the kitchen. I usually think about them for sweet recipes, but more recently I thought I’d try them with something savory. Good idea.
As usual, I just started looking around to see what I had on hand that 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 this Meyer Lemon Chicken 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?
How to Make Meyer Lemon Chicken
To start, give the chicken breasts 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.
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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.
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.
👉 PRO TIP: The lemon slices will, of course, have a slightly bitter taste from the peel. I love it. BeeBop doesn’t. If you don’t care for that flavor, just push the lemon slices aside and enjoy the pan sauce anyway!
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Meyer Lemon Chicken
Ingredients
- 3 chicken breasts boneless, skinless
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
- 2 teaspoons dried oregano
- ½ cup flour
- 2 tablespoons butter
- 2 tablespoons canola oil
- 2 Meyer lemons
- 2 large garlic cloves
- 2 tablespoons chopped Italian parsley
Instructions
- Lightly pound the chicken breasts to an even thickness.3 chicken breasts
- Sprinkle each side generously with salt, pepper, and oregano.1 ½ teaspoons salt, 1 ½ teaspoons pepper, 2 teaspoons dried oregano
- Sprinkle the flour over the chicken breasts, coating evenly. Shake to remove any excess flour.½ cup flour
- In a heavy skillet over medium-high heat, add the butter and oil.2 tablespoons butter, 2 tablespoons canola oil
- When the butter melts, add the chicken and cook until nicely browned on both sides.
- While the chicken is cooking, thinly slice the Meyer lemons.2 Meyer lemons
- Peel the garlic cloves and slice them into thick pieces.2 large garlic cloves
- When browned, remove the chicken from pan and set aside.
- Add the lemon slices and garlic, stirring to combine them with the butter and oil.
- 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 and cook until the chicken is done throughout.
- Serve chicken breasts with cooked lemon slices and pan sauce. Garnish with parsley.2 tablespoons chopped Italian parsley
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Visiting my son & DIL who I haven’t seen since Christmas (& who has an indoor Meyer Lemon tree) and desired to make dinner for their arrival home from work. Found this wonderful sounding recipe! I’m stoked to give it a try! Wondering what you’d suggest as accompaniment? Pasta? Salad? I’d love to know what you serve it with! Thanks!
Hi Dez – I usually serve a fresh green vegetable with this. Green beans or asparagus are particularly good. Also potato salad is great with it as is a nice green salad.
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.
I just love having fresh Meyer lemons! I can’t grow them outside here so I have a tree in my office by a big bay window.
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!
So glad you enjoyed it, Debbie! It’s one of our favorites, too.