Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They're even more forgiving than breasts when it comes to cooking time and tend to stay juicier. Just be sure to pound them to an even thickness and adjust cooking time as needed - they might take a minute or two longer.

What kind of white wine works best for this recipe?

A dry, crisp white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay works perfectly. Avoid sweet wines like Riesling or Moscato as they'll make the sauce too sweet. Remember the golden rule: only cook with wine you'd enjoy drinking!

Can I make this dish without alcohol?

Definitely! Simply substitute the white wine with chicken broth and add an extra squeeze of lemon juice or a teaspoon of white wine vinegar to capture some of that acidity and depth. The dish will have a slightly different flavor profile but will still be delicious.

My sauce is too tart. How can I balance the flavor?

If your lemon sauce is too tangy, the honey mentioned in the recipe is your best friend. Start with a teaspoon, taste, and add more as needed. Alternatively, a small pat of butter whisked into the finished sauce can also help mellow the acidity while adding richness.

Lemon Chicken with White Wine Recipe

Description

A refreshing and flavorful chicken dish with zesty lemon, rich white wine, and a touch of rosemary. Perfect for a quick yet elegant main course, this recipe delivers tender, juicy chicken breasts in a lemony sauce that you can serve with rice, pasta, or your favorite side dish.

Ingredients

Units Scale

Dry Ingredients
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground paprika
1/2 teaspoon dried parsley
Other Ingredients
2 tablespoons olive oil
1/4 cup unsalted butter (1/2 stick)
4 boneless, skinless chicken breasts (pounded thin if needed)
1 lemon, juiced and zested
1/4 cup white wine
Fresh rosemary sprigs (optional, for garnish)
1 lemon, sliced
1 tablespoon honey (optional)

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Instructions

Prepare the Coating Mixture
In a shallow bowl, combine the flour, kosher salt, ground black pepper, paprika, and dried parsley. Mix thoroughly to create a uniform coating for the chicken.
Preheat the Skillet
Heat the olive oil and unsalted butter over medium-high heat in a large skillet. Swirl occasionally to blend the butter and oil evenly.
Coat the Chicken
Coat both sides of each chicken breast with the prepared flour mixture. Shake off any excess flour and carefully place the chicken in the hot skillet.
Add Lemon and Wine
Once the chicken is golden on both sides and cooked through (about 3 minutes per side), add the lemon juice, lemon zest, white wine, and rosemary (if using) to the skillet. Stir gently to combine the flavors.
Simmer and Cook
Allow the chicken to simmer in the lemon-wine mixture until it fully absorbs the flavors. Once cooked through, remove the chicken and set it aside.
Reduce the Sauce
Let the sauce in the skillet reduce by half until it thickens slightly. Add the lemon slices to the skillet, cooking them until softened and lightly caramelized.
Finish the Dish
Return the chicken to the skillet and spoon the sauce over it. For added sweetness or to balance the tartness, stir in 1 tablespoon of honey, adjusting to taste. Serve hot with rice, pasta, or your favorite side dish.

Notes

Adding honey to the sauce can create a sweeter and more balanced flavor. Adjust based on your preference.
If your chicken breasts are large or unevenly shaped, halve them and pound them flat for even cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving Size: 1 chicken breast
Calories: 350
Sugar: 2g
Sodium: 420mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 26g
Cholesterol: 85mg