Meyer lemons as we all know by now are my newest favorite baking/cooking accessory. You just can’t beat the sweet but still tangy lemony taste of the Meyer lemon and they are versatile both for cooking and baking. I stumbled upon this combination when I had chicken I needed to cook. I saw Meyer lemons on the counter and thought what better than to add lemon to chicken? Thus the Meyer lemon chicken was invented!
This chicken is easy enough to make for a weeknight dinner, but also can be enjoyed for a special occasion dinner like Easter! With Easter quickly ascending on us I thought what better recipe to share than this!
The best part of this recipe is that you utilize the whole lemon from the peel/zest to the juice and Meyer lemons give SO much great juice. You could also make this with regular lemons, but it may just be a tad tarter and less sweet in flavor, but still delicious!
What Ingredients Do I Need?
- Chicken breasts flattened – depending on how many people will depend on the number of breasts. For our family of four, we had two large breasts and that was enough. If you have more adults and fewer kids you may want 4 breasts.
- 1 Meyer Lemon zested and juice – ~ 1/4 cup juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 TBS olive oil
Steps to make Meyer lemon chicken
- First take chicken breasts and flatten to equal thickness to cook evenly in pan.
- Once chicken flatted add salt and pepper to taste.
- Heat 2 TBS olive oil in skilled over medium heat.
- Add flattened chicken breasts to skilled and cook ~ 5-7 minutes per side until browned and cooked through.
- While chicken cooking, zest and squeeze meyer lemon. Combine in a small bowl Meyer lemon juice, zest and 1 tsp dijon mustard. Set aside.
- Add Meyer lemon/mustard combination over chicken and serve.
- We had ours with smashed potatoes (recipe coming later) and roasted broccoli (look out for future recipe)
Check out other Meyer Lemon Recipes
Meyer Lemon Chicken
Ingredients
- 2-4 chicken breasts flattened
- 1 Meyer lemon zest
- 1/4 cup Meyer Lemon juice (fresh squeezed)
- 1 tsp dijon mustard
- salt and pepper to taste
- 2 TBS olive oil
Instructions
- Flatten chicken breasts to equal thickness to ensure equal cooking. (I used 2 large to feed our family of four. If you or your dinner mates eat a whole chicken breast you may want 4 or more breasts).
- Salt and pepper flattened chicken breasts to taste.
- Zest Meyer lemon. Juice Meyer lemon to equal ~ 1/4 cup juice.
- Heat a large skillet with 2 TBS olive oil over medium heat until heated.
- Add chicken to a heated skillet and cook for 5-7 minutes per side until lightly browned and cooked through.
- While the chicken is cooking, combine Meyer lemon juice, zest, and dijon mustard in a small bowl.
- Add Meyer lemon dijon mustard mixture over the chicken. Flip the chicken to ensure the sauce covers the chicken. Heat until warmed and serve.
