Comments on: Crispy Lemon Chicken

By: Andrea

Andrea — Thu, 13 Aug 2026 05:37:18 +0000

Very tasty dish! I added mushrooms and shallots.

By: Carolina

Carolina — Tue, 29 Apr 2025 02:43:32 +0000

Amazing!! Loved this recipe. I didn’t have any Thyme or parsley but it came out delicious. The chicken came out juicy and the skin super crispy and the lemon sauce was delicious. I served it with orzo pasta and zucchini. Will definitely be making it again. Thank you for the recipe!

By: AConnecticutCook

AConnecticutCook — Fri, 29 Apr 2022 19:25:44 +0000

GREAT, easy recipe with a huge flavor payoff. Double the lemon and the broth (not the spices) to make more sauce becuase your family will eat every drop. I’ve made this recipe in a large nonstick pan, and tonight broke down a whole chicken (cut the breasts crosswise so you end up with 10 pieces) and used a big cast iron pan. Delicious! I used a copious amount of prechopped garlic. You can even triple the liquid with a big enough pan as long as it doesn’t cover the chicken, because you want the skin to remain crispy. Serve with rice or egg noodles and that sauce.

By: Billy

Billy — Wed, 26 Jan 2022 13:28:05 +0000

This is my “go to” instead of the labor intensive chicken piccata. I don’t really pay much attention to the eight minute browning rule. I just kinda wing it. To thicken I add a Knorr bouillon cube. Great with pasta or orzo.

Thanks!

By: Dorian

Dorian — Sat, 30 Jan 2021 01:35:09 +0000

This was a fantastic recipe! I followed the recipe exactly except at the end I removed the thighs from the pan, put the pan on the stove burner and reduced the sauce a little more. Added about a half tsp of flour and whisked it in to make it a little thicker. Make a wonderful sauce.