lemon and basil chicken recipe

Written ByJenny Smyth Posted on
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The Best lemon and basil chicken recipe

I’ve been making lemon and basil chicken for years, and it’s a recipe that never fails to impress. I first tried it at a family gathering, where my aunt served it as the main course. The combination of tangy lemon, fragrant basil, and juicy chicken was love at first bite.

Since then, I’ve tweaked the recipe to suit my family’s tastes, and now it’s a staple in our household. What I love about this recipe is how easy it is to make. The key technique is to marinate the chicken in a mixture of lemon juice, olive oil, garlic, and herbs before grilling or baking it.

This gives the chicken a depth of flavor that’s hard to achieve with just salt and pepper. As a bonus, this recipe is also surprisingly healthy. With lean protein from the chicken, vitamin C from the lemon, and antioxidants from the basil, you can feel good about serving this dish to your family.

And let’s not forget the aroma that fills your kitchen – it’s like a taste of summer! My kids are big fans of this recipe too. They love helping me prep the ingredients and mixing the marinade.

And when we serve it up with roasted veggies or a side salad, they get excited about eating their greens.

Lemon and Basil Chicken

Lemon and Basil Chicken

4.8 from 1054 votes

A bright and aromatic dish featuring tender chicken breasts in a lemon and basil sauce. The citrus and herb flavors create a light yet satisfying meal that comes together quickly.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts about 6 oz each
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour

For the Sauce

2 tablespoons unsalted butter
3 cloves garlic minced
1/2 cup chicken broth
1/4 cup fresh lemon juice about 2 lemons
1 tablespoon lemon zest
1/2 cup heavy cream
1/4 cup fresh basil leaves chopped
1 tablespoon capers drained optional

👨‍🍳Directions

1Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
2Season both sides with salt and pepper then dredge lightly in flour shaking off any excess.
3Heat olive oil in a large skillet over medium-high heat until shimmering about 2 minutes.
4Add chicken breasts and cook without moving for 5 to 6 minutes until golden brown and cooked through reaching an internal temperature of 165°F.
5Flip and cook for another 4 to 5 minutes until the other side is golden.
6Transfer chicken to a plate and tent with foil.
7Reduce heat to medium and melt butter in the same skillet.
8Add minced garlic and cook stirring constantly for 30 seconds until fragrant but not browned.
9Pour in chicken broth and lemon juice scraping up any browned bits from the bottom of the pan.
10Bring the sauce to a simmer and cook for 2 to 3 minutes until slightly reduced.
11Stir in heavy cream and lemon zest then continue simmering for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
12Return the chicken to the skillet and spoon the sauce over the top.
13Cook for 1 to 2 minutes until the chicken is heated through.
14Remove from heat and stir in fresh basil and capers if using.
15Serve immediately with the sauce spooned over the chicken.

🔧Equipment

Large skillet
Meat mallet or rolling pin
Cutting board
Chef’s knife
Measuring cups and spoons
Microplane or zester
Tongs
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 680mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 32g

📝Notes

For a lighter version substitute half-and-half for heavy cream. The sauce can be made dairy-free by using olive oil instead of butter and coconut cream instead of heavy cream. Fresh basil is essential for the best flavor dried basil will not provide the same brightness.

Watch Video Of How Lemon and Basil Chicken Works

This lemon and basil chicken recipe is a versatile one that works well for any occasion – whether you’re hosting dinner guests or just want a quick weeknight meal. To store leftovers, simply refrigerate or freeze them until you’re ready to reheat.

When reheating, try adding some fresh herbs like parsley or thyme on top – it adds an extra layer of flavor! You can also serve leftovers as part of a buffet-style meal with roasted veggies or a side salad.

❓ Frequently Asked Questions About Lemon and Basil Chicken

Q: What type of chicken should I use for this recipe?

A: You can use boneless, skinless chicken breasts or thighs – whichever you prefer! Just adjust the cooking time accordingly.

Q: Can I make this recipe ahead of time?

A: Yes, you can marinate the chicken for up to 24 hours in advance. Just store it in an airtight container in the fridge until you’re ready to cook.

Q: How do I store leftover lemon and basil chicken?

A: Let it cool completely before refrigerating or freezing it. It will keep for up to 3 days in the fridge or 2 months in the freezer.

Q: Can I substitute other herbs for basil?

A: While basil is traditional in this recipe, you can experiment with other herbs like parsley or dill if you like. Just adjust the amount according to your taste.

Q: Is this recipe suitable for vegetarians?

A: Unfortunately not – but you can easily adapt it by substituting tofu or tempeh for the chicken!

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