Easy Lemon Chicken
Easy homemade lemon chicken recipe with fresh herbs and bone broth. Gluten-free, anti-inflammatory dinner ready in 40 minutes.
Ingredients
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 cup low-sodium chicken bone broth
- 1/2 cup fresh lemon juice, about 3 lemons
- 2 tablespoons lemon zest
- 1 cup fresh spinach, loosely packed
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 medium shallot, thinly sliced
Instructions
- 1
Pat the chicken breasts dry with paper towels and season both sides generously with sea salt and black pepper.
- 2
Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 3
Place chicken breasts in the hot skillet and cook for 6-7 minutes per side until golden brown and cooked through, then transfer to a clean plate.
- 4
Reduce heat to medium and add minced garlic and sliced shallot to the same skillet, stirring frequently until fragrant, about 2 minutes.
- 5
Pour in the bone broth, fresh lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- 6
Stir in the Dijon mustard and sun-dried tomatoes, then return the cooked chicken to the skillet.
- 7
Mix cornstarch with water in a small bowl to create a slurry, then pour it into the simmering sauce while stirring constantly.
- 8
Simmer the chicken in the sauce for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- 9
Add fresh spinach to the skillet and stir gently until wilted, about 1-2 minutes.
- 10
Remove from heat and stir in the fresh parsley and thyme leaves, tasting and adjusting seasonings as needed.
- 11
Divide the chicken among serving plates and spoon the lemon sauce and vegetables over the top.
- 12
Serve immediately with your choice of roasted vegetables or cauliflower rice for a complete meal.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour for coating | Skip the flour coating entirely and cook chicken naked | Removes gluten and unnecessary carbohydrates while keeping the recipe gluten-free and lighter |
| Cornstarch thickener | Use arrowroot powder or tapioca starch in equal amounts | Both are gluten-free alternatives that provide the same thickening power with easier digestion |
| Standard chicken broth | Grass-fed beef bone broth or homemade chicken bone broth | Bone broth is rich in collagen and gelatin, supporting gut lining health and reducing inflammation |
| Olive oil | Ghee or avocado oil for cooking | Both have higher smoke points for safer cooking and ghee provides gut-friendly fat-soluble vitamins |
| Lemon juice from concentrate or bottled | Fresh-squeezed lemon juice only | Fresh lemons contain more vitamin C and beneficial enzymes that support immune function and digestion |
| Sun-dried tomatoes in oil | Fresh cherry tomatoes, halved, or skip entirely | Reduces sodium and added oils while providing fresh, whole-food nutrients and live enzymes |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 365 |
| Total Fat | 16g |
| Saturated Fat | 3g |
| Cholesterol | 95mg |
| Sodium | 380mg |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 43g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
