easy Oil-Free Lemon Chicken
Are you looking for a quick, oil-free way to cook lemon chicken that, YES, even the kids will love? Here is your answer. And when I say kids, my teenagers gobble this up, which says A LOT. Bonus: this recipe is Gluten-Free, too.
Jump to RecipeWhy Oil-Free?
Check out my Love Cooking Without Oil post on why and how cooking without oil can be a significant health benefit. Lowering fat can help our bodies heal, improve heart health and digestion, and help with weight loss.
It’s Customizable!
PLEASE take this recipe and make it your own. Adding different spices – fresh or dried – or onions, capers, garlic, or whatever you want can easily make you feel like a pro in the kitchen with this dish. Let your creativity go wild!
Do you need a little more help?
Check out my Easy and Healthy Cooking Tips for Beginners if you are super new to cooking like I was.
easy Oil-Free Lemon Chicken
4
servings10
minutes15
minutesYummy, fresh, lemony glazed chicken cooked without oil. Top with fresh herbs and feel like a pro chef making this easy dish that goes well with potatoes, rice, and pasta. Your options are endless.
Ingredients
1 1/2 pounds of chicken cut into tenders
1 lemon
1/3 cup of Potato Starch
Salt and Pepper
1 cup of Vegetable Broth
Fresh herbs you like, such as thyme, dill or parsley
Directions
- Trim chicken to remove excess fat, pat dry, and sprinkle salt and pepper on both sides.
- Dip each piece of chicken in the potato starch and cover the chicken with the starch. It should not be a thick layer of starch; tap the chicken to remove the excess. Set aside.
- Heat your non-stick skillet on medium with a thin layer of broth. Allow time for the pan to heat and for the broth to begin steaming.
- Place chicken into the pan; do not crowd, and do it in batches if necessary. Brown on each side, 1-2 minutes per side. Monitor closely and be sure not to burn.
- Once all the chicken has been browned, place it back into the pan and add the remaining broth. Bring to a simmer.
- Lower heat and squeeze lemon over the chicken, ensuring to get the juice onto pieces as evenly as possible. Add any fresh or dried herbs you like – my favorite is thyme, but dill, parsley, and paprika are also good choices.
- Turn chicken once or twice as the broth thickens.
- Once your broth has thickened into a nice glaze, check the chicken for temperature (it should be no less than 165 degrees), sprinkle with fresh herbs, and serve.
Notes
- Make this recipe your own by adding any species you like! The lemon adds freshness, and the broth adds moisture. The gluten-free potato starch will thicken that broth into a yummy glaze the whole family will want again and again.
