Zesty lemon chicken

Delicious and tasty boneless chicken that will have your family licking their fingers wanting more.

Prep: 20min(s)

Cook: 30min(s)

Serves: 4

Serve With: vegetables

Served as: Dinner

Main Ingredient: Chicken


  • 6 boneless, skinless Kenchic chicken breasts
  • 2 cups fresh lemon juice
  • 1 cup all-purpose flour
  • 2 tbsp. butter
  • 1 ½ tsp. salt
  • 2 tsp. paprika
  • 1 tsp. freshly ground black pepper
  • 2 tbsp. olive oil
  • 2 tbsp. grated lemon peel
  • 1 cup brown sugar
  • 1/4 cup chicken broth
  • 1 lemon, thinly sliced
  • Minced fresh parsley


  • In a large, re-sealable plastic bag, combine chicken breasts and lemon juice. Squeeze air out and seal. Refrigerate overnight, turning once to make sure the chicken is fully coated.
  • Remove chicken from bag, reserving 2 tablespoons of marinade, and drip dry.
  • Combine flour, salt, paprika and pepper in a different re-sealable plastic bag. Shake until well mixed. Put chicken breasts in the bag and shake to coat evenly.
  • In a large skillet, heat oil over medium-high heat and sauté the breasts until browned on both sides, about 5 minutes.
  • Arrange chicken in a single layer in a large baking dish. Sprinkle evenly with lemon peel and brown sugar.
  • Mix chicken broth with the reserved 2 tablespoons marinade and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley.
  • Bake at 180°C for 25 minutes or until tender.