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Katie Couric’s Lemon Chicken

Oliver Bennett
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Bright, comforting, and remarkably easy to throw together, this Lemon Chicken recipe comes straight from Katie Couric via the Today’s Kitchen Cookbook. It is the perfect weeknight dinner solution when you want something that feels elegant but only requires simple pantry staples. The star of the dish is the velvety, zesty lemon pan sauce built right in the skillet after searing the chicken, absorbing all of those delicious, savory browned bits!

By pounding the chicken breasts and dredging them lightly in flour before pan-frying, you achieve a beautiful golden crust that holds onto the luscious lemon-butter sauce perfectly. Served over a bed of warm basmati rice—which is essential for soaking up every single drop of that amazing gravy—it is a crowd-pleasing, 35-minute meal that your family will ask for again and again.

Pro-Tips for Perfect Pan-Seared Chicken

To ensure your chicken stays tender and your pan sauce comes out perfectly smooth, keep these crucial kitchen tips in mind:

  • Even Thickness is Key: Do not skip pounding the chicken breasts! Using a meat mallet to pound them to a uniform thickness ensures they cook evenly and quickly without drying out the thinner edges. To save time, you can also buy pre-sliced thin chicken cutlets.
  • Season the Flour: For an extra layer of flavor, mix a generous pinch of kosher salt, freshly ground black pepper, and even a little garlic powder into your dredging flour before coating the chicken.
  • Cook the Roux: When you whisk the 3 tablespoons of flour into the leftover butter, oil, and chicken drippings, let it cook and bubble for a full minute. This crucial step cooks out the raw flour taste and creates a smooth base (called a roux) to thicken your sauce.

Delicious Variations to Try

This recipe is incredibly versatile and easily adaptable to your pantry. Try these simple swaps highly recommended by home cooks:

  • The White Wine Upgrade: Elevate the pan sauce by swapping half of the chicken broth for a crisp, dry white wine (like Pinot Grigio or Sauvignon Blanc) and whisking in a clove of minced fresh garlic before simmering.
  • Switch the Base: While this dish is traditionally fantastic over basmati rice, the bright lemon gravy pairs beautifully with angel hair pasta, buttery couscous, or even creamy mashed potatoes.
  • Use Chicken Thighs: If you prefer dark meat, you can easily swap the breasts for boneless, skinless chicken thighs (or even bone-in, skin-on thighs for extra flavor). Just adjust your cooking time slightly, as thighs take a bit longer to cook completely through!

Also Read : Oven Crisp Chicken Wings

Katie Couric's Lemon Chicken
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Katie Couric’s Lemon Chicken

Recipe by RecipesVilla
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

420

kcal

Ingredients

  • The Chicken:

  • 4 boneless, skinless chicken breasts

  • Flour, for dredging (about 1/2 cup)

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper, to taste

  • The Lemon Sauce & Serving:

  • 3 tablespoons all-purpose flour

  • 2 lemons, juiced (yields about 1/4 to 1/3 cup juice)

  • 3 cups chicken broth

  • Hot cooked basmati rice (for serving)

  • Fresh parsley, chopped (for garnish)

  • Lemon slices (for garnish)

Directions

  • Prep the Chicken: Place the chicken breasts between two pieces of plastic wrap and pound them with a meat pounder to a uniform thickness. Season them lightly with salt and pepper.
  • Dredge: Pour your dredging flour into a shallow dish. Lightly coat each pounded chicken breast in the flour, making sure to shake off any excess.
  • Sear the Chicken: In a large sauté pan or skillet, heat the butter and olive oil over medium-high heat until it sizzles. Add the floured chicken breasts and sauté, turning once or twice, until they are beautifully golden brown, cooked through, and the juices run clear (about 5 to 7 minutes per side). Remove the chicken from the pan and set it aside on a warm plate.
  • Build the Roux: Lower the heat to medium. Sprinkle the 3 tablespoons of flour directly into the remaining fats and pan drippings. Whisk continuously and let the mixture cook and bubble for 1 full minute.
  • Simmer the Sauce: Combine the fresh lemon juice with the chicken broth. Slowly whisk this liquid into the sauté pan, scraping up any browned bits from the bottom. Reduce the heat and let the sauce simmer for a few minutes until it thickens to your desired consistency.
  • Warm and Serve: Return the seared chicken back to the pan to heat through in the thickened sauce. Taste the gravy and season with additional salt and pepper if necessary.
  • Garnish: Serve the warm chicken on a bed of hot basmati rice, spooning a generous amount of the lemon sauce over the top. Garnish with freshly chopped parsley and lemon slices. Enjoy!

Notes

  • Make-Ahead / Storage: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much in the fridge.
  • Acidity Check: If you are sensitive to tart flavors, start with the juice of 1 1/2 lemons. You can always squeeze in the rest at the very end of cooking if you want a stronger lemon punch!