comfort classics: lemon chicken recipe

tangy, buttery, and nourishing—your new go-to comfort dish.

Do you have a dish that when you cook it, you feel at home? For me, it’s always been lemon chicken.

When I started cooking back in high school, one of the first recipes I learned and mastered was lemon chicken. I got an Italian recipe magazine from the grocery store and flipped through; it was the first thing to catch my eye. I was in charge of Christmas dinner, Italian-themed, and I was determined to make a mouth watering dish to satisfy everyone. I have since learned that this dish did not actually originate in Italy (shocking and sad) but it is okay because it is still delicious!

This dish holds even more meaning, besides being the first I have learned. It is my family’s go to whenever I come home for the holidays. It is the first dish I made for my partner. And it is also a comfort classic when I want something easy but restaurant quality.

My methods have changed over the years. At first it was carb heavy. I breaded the chicken before drenching it in the butter sauce, serving it with a huge plate of pasta. Don’t get me wrong — I would choose this any day. But I have actually discovered that this dish can be made simpler and healthier and still be one of the most delicious things you will ever put in your mouth.

A peak at how this dish has evolved throughout the years! Do you notice any differences?

After starting Substack, I knew I wanted to be able to use this platform to share my recipes. I have been posting pictures of my dishes on Instagram for a long time, but I haven’t had a place to actually share ingredients. Behind Substack!!

I am excited to start this comfort classics mini series on my Substack page. I will share my favorites, as well as comfort foods that can be made a bit simpler/good for you but still delicious. I’d love to know your favorite comfort classics, and maybe I’ll make a go at it and share the process!

For now, we shall start from the beginning, where it all began. Behold my recipe (sorta, as I have a tendency to not measure when I cook) for lemon chicken! It is tangy from the lemon, salty from the capers, and oh gosh so buttery and rich. I have included the steps I take (with some estimated ingredients, but don’t worry if you do not have the exact amounts as this dish is very flexible) as well as some ideas for sides to pair it with.

I normally make this dish for 2 since I now live with my partner, but it can easily be doubled (or tripled. it’s that good.). My secret ingredient is bone broth, which adds extra protein and gives the sauce a little extra pizzazz. Enjoy!

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lemon chicken recipe

gluten free and perfect for date night or when you want to pretend you are at an Italian restaurant.

ingredients

• two chicken breasts, butterflied and pounded thin (4 pieces)

• 1 lemon, juiced

• 4 cloves minced garlic

• 1/4 cup capers, drained

• 1/4 cup unsalted butter

• olive oil

• salt and pepper

• oregano

• 1/2 cup bone broth (chicken or beef)

1. after butterflying each breast, tenderize them so that each is about a quarter inch thick (thin, and make sure all are the same thickness to cook evenly).

2. rub each with a little oil on each side (about 1 teaspoon per cutlet). lightly sprinkle salt, pepper, and oregano on each side of the chicken cutlets.

3. heat a large saucepan on medium. once hot, add the chicken and cook 2-3 minutes on each side (do not overcook; the internal temp should be 165° for safe eating).

4. remove chicken from the pan and turn the heat to low. add in the butter and let melt (do not clean the pan or remove the drippings form the chicken, as this will add more flavor).

5. add in the garlic and let sit until fragrant, 1-2 minutes. turn the heat up to medium high and add the capers and squeezed lemons. add in the bone broth. wait until the sauce begins to bubble, then reduce the heat to medium low.

6. let the sauce simmer until it is not runny and has thickened slightly. this will take a few minutes so do not worry if it seems to be super runny at first.

7. once thickened slightly, return the chicken (and any of its juice) to the pan and reduce the heat to low. let the chicken warm up, then serve it with the sauced drizzled on top!

side ideas

some great gluten free options are creamy polenta, rice, a gluten free pasta, or any vegetables that you love. broccoli, asparagus and green beans are favorites of mine that pair well with the lemon sauce.

What’s your favorite comfort classic? Share why you love it and if you’ve adapted it with a special twist or secret ingredient!