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


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
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
bag of fresh spinach (about 9 or 10 oz.)


1Season 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.
2Add the red onion and fresh chopped thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
3In 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.
4Meanwhile, 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!!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy