Chicken braised with lemon and onions is a favorite weeknight dish that I have been making since I lived in Paris. It completely transforms skinless chicken breasts from bland into a tasty, with a flavor that says you spent hours on it, but in reality only needs about 40 minutes if that. The trick is to have a shallow braising pan with a tight fitting lid to allow the juices from the chicken to mingle with those of the slow cooked onions and lemon infused oil. You will be amazed by just how much delicious, lemony sauce this method makes. Try it!
AuthorAnn Ogden GaffneyChicken braised with lemon and onions is a favorite weeknight dish that completely transforms skinless chicken breasts from bland into a tasty, comforting dinner with a flavor that says you spent hours on it, when you haven't!
Season the 2 chicken breasts with a pinch of salt.
Heat the 2 tablespoons olive oil in a medium braising pan over a medium-high flame. Add chicken breasts to the pan. Cook until sealed and lightly browned all over. Remove chicken from the pan and set aside.
Add the onions to the pan. Stir to coat with oil. Add a little extra oil if needed. Cook 1 minute. Lower the heat to medium. Cook until the onions start to wilt and become transparent. Add the lemon zest and stir to mix. Partially cover. Cook until the onions start to turn golden and soft looking, about 5- 8 minutes.
Turn up the flame to medium-high. Add the reserved chicken breasts and the garlic cloves. Add the lemon juice and quickly deglaze the pan for 30 seconds. Add a tablespoon of water if it starts to look dry. Cover. Lower the flame to medium low. Let the chicken cook for 25-30 minutes, stirring very occasionally until cooked through or a meat thermometer hits 168F in the thickest part. Add a grind or 2 of fresh black pepper. Cover. Leave the dish to sit for 5 minutes.
Serve, with mashed potatoes or rice, spooning the onions and lemon gravy over the chicken.
If you use chicken breasts on the bone, they will take a little longer, maybe 10 minutes, to cook through. The bonus is that the bones add even more flavor.
If you want to add a little spiciness, add a small whole dried red pepper to the pan along with the garlic.
Ingredients
Directions
Season the 2 chicken breasts with a pinch of salt.
Heat the 2 tablespoons olive oil in a medium braising pan over a medium-high flame. Add chicken breasts to the pan. Cook until sealed and lightly browned all over. Remove chicken from the pan and set aside.
Add the onions to the pan. Stir to coat with oil. Add a little extra oil if needed. Cook 1 minute. Lower the heat to medium. Cook until the onions start to wilt and become transparent. Add the lemon zest and stir to mix. Partially cover. Cook until the onions start to turn golden and soft looking, about 5- 8 minutes.
Turn up the flame to medium-high. Add the reserved chicken breasts and the garlic cloves. Add the lemon juice and quickly deglaze the pan for 30 seconds. Add a tablespoon of water if it starts to look dry. Cover. Lower the flame to medium low. Let the chicken cook for 25-30 minutes, stirring very occasionally until cooked through or a meat thermometer hits 168F in the thickest part. Add a grind or 2 of fresh black pepper. Cover. Leave the dish to sit for 5 minutes.
Serve, with mashed potatoes or rice, spooning the onions and lemon gravy over the chicken.
If you use chicken breasts on the bone, they will take a little longer, maybe 10 minutes, to cook through. The bonus is that the bones add even more flavor.
If you want to add a little spiciness, add a small whole dried red pepper to the pan along with the garlic.
