This Easy Pan-Fried Lemon Chicken recipe is a staple in my weekly food prep, and it’s Paleo and Whole30-friendly!
As an urban apartment dweller, I don’t have a grill, so finding a way to cook chicken breasts that didn’t result in a dry chunk of protein became a priority.
I’m also in love with brining chicken and pork prior to cooking but that requires some planning and extra time to let the brine sit, so this Easy Pan-Fried Lemon Chicken has become my go-to method for quick prep.
Bonus points for using a microplane or small grater to add the zest of the lemon to the mix.
- 1 chicken breast
- Juice and zest of 1 lemon
- 1-2 tsp olive oil or melted coconut oil
- ¼ tsp sea salt
- ⅛ tsp black pepper
- In a plastic ziptop bag, combine the chicken breast, lemon juice, olive oil, salt and pepper. Press the air out of the bag and seal.
- Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness.
- Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
- Heat a skillet over medium-high heat and add more of your fat of choice, such as coconut oil.
- Cook the chicken for 4-5 minutes per side or until completely cooked through.
- Let the meat rest for at least 5 minutes before slicing.
Pin this for later!
What’s your favorite way to use this recipe? Let me know in the comments below!
If you'd like to share my recipes or photos on your blog, please use the contact form to send me a message first!
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Stupid Easy Paleo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.