Lemon-Onion Chicken

Carol Perricone


Delicious, chicken, hard to resist.

My husband loves this!

Photo and recipe: Food Network


★★★★★ 1 vote

20 Min
20 Min


  • 4
    chicken breasts, boneless and skinless, sliced in half horizontally
  • 1 tsp
    dried thyme
  • ·
    kosher salt and freshly ground pepper
  • 3 Tbsp
    olive oil
  • 1/4 c
    all purpose flour
  • 1
    red onion, thinly sliced
  • 1 small
    bunch fresh thyme leaves, chopped
  • 1/4 c
    white wine, (optional)
  • 1 c
    chicken broth, low salt
  • ·
    juice from 2 lemons
  • 2 Tbsp
    butter, unsalted
  • 1
    bag of fresh spinach (about 9 or 10 oz.)

How to Make Lemon-Onion Chicken


  1. Season chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add olive oil. Put flour in shallow dish, dredge chicken in flour, then add to pan; saute until cooked through, about 3 minutes per side. Transfer to a plate, and keep warm. Set aside.
  2. Add the red onion and fresh chopped thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
  3. In a bowl, combine white wine, chicken broth and juice of 1 lemon. Turn heat under pan to high, and deglaze with the broth mixture, scraping bottom of pan with a wooden spoon. Cook until liquid starts to reduce, about 10 minutes. Remove pan from heat, and whisk in 1 1/2 tblsp. butter. Season with salt and pepper.
  4. Meanwhile, put spinach in microwave safe dish, and add 3 tblsp. water; cover loosely with plastic wrap and microwave on medium-high until hot and wilted, about 3-5 minutes. Drain spinach, toss with remaining 1/2 tblsp. butter and the juice of remaining lemon, salt and pepper.

    Arrange spinach on a platter, top with chicken and spoon onion, and sauce on top of chicken. Enjoy!!

Printable Recipe Card

About Lemon-Onion Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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