Indulge in rach’s heavenly lemon chicken: an explosion of flavors!

Indulge in the zesty and refreshing flavors of our Lemon Chicken Recipe Rachael Ray. This mouthwatering dish combines the tangy brightness of lemons with the tender succulence of chicken, creating a symphony of flavors that will tantalize your taste buds.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup lemon juice
• 1/4 cup chopped fresh parsley
• Lemon wedges for garnish (optional)

Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. In a shallow dish, combine the flour with the remaining salt and pepper. Dredge the chicken in the flour mixture.
2. Brown the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides. Remove from the skillet and set aside.
3. Sauté the Veggies: In the same skillet, add the onion and garlic and sauté until softened.
4. Deglaze the Pan: Add the chicken broth and lemon juice to the skillet. Bring to a simmer and scrape up any browned bits from the bottom of the pan.
5. Return the Chicken: Return the chicken to the skillet and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
6. Stir in Parsley: Once the chicken is cooked, stir in the chopped parsley.
7. Serve and Garnish: Serve the Lemon Chicken immediately, garnished with lemon wedges, if desired.

Tips:

• For a crispy chicken, double-dredge the chicken in the flour mixture.
• Add a splash of white wine to the skillet during the deglazing process for an extra layer of flavor.
• Serve the Lemon Chicken over rice or pasta to soak up the delicious sauce.

Variations:

• Spicy Lemon Chicken: Add a pinch of red pepper flakes to the flour mixture for a spicy kick.
• Lemon-Herb Chicken: Stir in a mixture of chopped fresh herbs, such as basil, oregano, or thyme, along with the parsley.
• Grilled Lemon Chicken: Grill the chicken breasts over medium heat until cooked through. Then, brush with a mixture of lemon juice, olive oil, and seasonings.

Benefits of Lemon Chicken:

• Vitamin C: Lemons are rich in vitamin C, an antioxidant that supports immune function and skin health.
• Potassium: Chicken is a good source of potassium, an electrolyte that plays a role in muscle function and blood pressure regulation.
• Protein: Chicken is a lean protein source that helps build and maintain muscle mass.

Serving Suggestions:

• Rice: Serve the Lemon Chicken over a bed of fluffy white rice or brown rice.
• Pasta: Toss the Lemon Chicken with your favorite pasta, such as spaghetti, penne, or linguine.
• Vegetables: Pair the Lemon Chicken with roasted vegetables, such as broccoli, carrots, or zucchini.

Final Thoughts:

Our Lemon Chicken Recipe Rachael Ray is a culinary masterpiece that will impress your family and friends. Its vibrant flavors, tender chicken, and versatility make it a perfect choice for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a special dish for a gathering, this recipe is sure to deliver.

Popular Questions

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can substitute chicken thighs for chicken breasts in this recipe. However, note that chicken thighs may take longer to cook through.

Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and reheat it when ready to serve. However, the chicken may become slightly less crispy after reheating.

Q: What can I do if I don’t have fresh parsley?
A: If you don’t have fresh parsley, you can use 1 tablespoon of dried parsley in its place.