Half-Pinched Lemon Chicken

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Marinated in exactly half a lemon's juice, finished with a bright herb crust that balances tartness and richness. This American-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, lemon, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each), boneless and skinless chicken breasts
• 1 medium, juiced (yielding 2 tbsp juice) lemon
• 3 cloves, minced garlic
• 2 tsp, fresh and chopped dill
• 3 tbsp olive oil
• 1/4 cup all-purpose flour
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Place 4 boneless skinless chicken breasts between plastic wrap and pound to 1/2-inch thickness using a meat mallet, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Whisk 2 tbsp lemon juice, 3 minced garlic cloves, and 2 tsp chopped dill in a shallow dish. Dredge each chicken breast in 1/4 cup all-purpose flour, shaking off excess, then dip into the lemon mixture, pressing gently to adhere.
3. Step 3: Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, basting with pan juices.
4. Step 4: Reduce heat to medium, add any remaining lemon mixture to the skillet, and cook for 1 minute until slightly thickened and fragrant, then serve immediately while juicy and flavorful.