Lemon Basil Chicken

Crispy golden chicken meets a zesty, herby lemon-basil sauce—your next quick weeknight favorite!

Ingredients (Serves 2)

2 large chicken breasts

¼ cup all-purpose flour

⅓ cup grated Parmigiano Reggiano (plus more for topping)

2 lemons (zest of 1, juice of ½, ½ sliced into thin wheels and halved)

½ cup dry white wine

16 oz chicken broth

1 shallot, finely chopped

2 cloves garlic, minced

2 Fresno chiles, finely chopped

12 fresh basil leaves (plus extra for garnish)

2 tbsp chopped chives (plus extra for garnish)

5 tbsp unsalted butter

2 tsp honey

1 tsp soy sauce

Salt and black pepper, to taste

Olive oil, for cooking

Instructions

Slice chicken breasts in half lengthwise. Pound between plastic wrap until thin.

Mix flour, parmesan, salt, and pepper on a plate.

Pat chicken dry. Press into flour mix on both sides. Let rest on a wire rack 15–25 minutes.

Heat a pan on high for 2 mins. Add olive oil, lower to medium-high, and fry chicken 2–3 mins per side until golden.

In a second pan, heat oil and caramelize lemon slices 2–3 mins per side. Remove and finely chop.

In the same pan, sauté shallots, chiles, and garlic over medium heat.

Deglaze with wine; reduce by half. Add broth, lemon zest, honey, soy sauce. Simmer until reduced by half.

Stir in lemon juice, chopped lemons, basil, and chives. Cook 2 mins.

Turn off heat, stir in butter until sauce is smooth.

Plate chicken, pour over sauce, and garnish with extra chives, basil, parmesan, and black pepper.