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Lemon Basil Chicken ๐Ÿ‹๐Ÿ— โ€ฆ It is a riff on my chicken Francese but with a spicy kick and just different you know? I don’t love chicken, but lately I have been experimenting in ways that I do love it, just like this one.

If you loved this recipe, check out my Chicken Francese!

Why You’ll Love Lemon Basil Chicken

This chicken hits all the notes for me! It’s spicy, sweet, lemony. The broth makes it very rich and extremely delicious. Apart from being delicious, it is so easy to make and perfect if you are having people over.

Lemon Basil Chicken

How To Prepare Lemon Basil Chicken

๐Ÿ”ช First, slice the chicken breasts. Then, pound until desired level of thickness.

๐Ÿง€ Secondly, mix the flour with the parmesan, add salt and pepper.

๐Ÿ”ฅ Preheat a pan on high for 2 minutes. Then, add plenty of olive oil and lower to medium high.

๐Ÿ— Pat dry the chicken breasts, pass them through the flour parmesan mixture. Pressing very well.

๐ŸŒŸ Fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side.

๐Ÿ‹ In another pan, preheat for 2 minutes as well. Add a bit of olive oil and the halved lemon wheels. Then, let them caramelize for about 2-3 minutes per side and remove. Chop very small.

๐Ÿง„ On medium heat, add in the shallot, Fresno and garlic. Then, deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest , honey and soy sauce. Let it simmer until reduced by half.

๐Ÿงˆ Squeeze in juice of 1/2 lemon, add the chopped lemons, basil and chives. Cook together for 2 more minutes. Turn heat off, add the butter and emulsify.

๐ŸŒฟ Lastly, serve the chicken with the sauce, more chives, basil, parmesan and black pepper.

Substitutions and Variations for Lemon Basil Chicken

  1. You can use any cheese of your choice instead of parmigiano reggiano.
  2. You can use your favorite herbs or which ever ones you have on hand.
  3. You can use any peppers of your choice instead of Fresno peppers.
  4. You can use boneless and skinless chicken thighs instead of chicken breasts but make sure you pound them really well.

Seasoning the flour makes a HUGE difference! Also, really press the chicken into the flour so the parmesan sticks to it.

Similar Recipes

Common Questions

Can I use different peppers instead of Fresno?

Yes of course! You can use any peppers that you like.

Can I use a different cheese?

Yes absolutely! You can use your favorite cheese.

Can I use chicken thighs?

Yes you can. Make sure they are boneless and skinless, but pound them really well.

What honey do you use?

I use Local Hive and Nature Nate’s.

Lemon Basil Chicken

By Nadia Aidi
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Servings: 2
Lemon Basil Chicken ๐Ÿ‹๐Ÿ— โ€ฆ It is a riff on my chicken Francese but with a spicy kick and just different you know? I don't love chicken, but lately I have been experimenting in ways that I do love it, just like this one.

Ingredients 

  • 2 large chicken breasts
  • 1/3 cup Parmigiano reggiano, grated and more for topping
  • 1/4 cup flour
  • 2 lemons, 1 just for the zest, 1/2 kept whole, and half cut into wheels and then halved
  • 1/2 cup white wine
  • 16 oz chicken broth
  • 1 shallot, brunoise
  • 2 garlic clove, minced
  • 2 fresno chiles, minced
  • 12 basil leaves, more for topping
  • 2 tbsp chives, more for topping
  • 5 tbsp unsalted butter
  • 1 tsp soy sauce
  • 2 tsp honey
  • Salt and pepper , to taste

Directions 

  • First, slice the chicken breasts. Then, pound until desired level of thickness.
  • Secondly, mix the flour with the parmesan, add salt and pepper.
  • Preheat a pan on high for 2 minutes. Then, add plenty of olive oil and lower to medium high.
  • Pat dry the chicken breasts, pass them through the flour parmesan mixture. Pressing very well.
  • Fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side.
  • In another pan, preheat for 2 minutes as well. Add a bit of olive oil and the halved lemon wheels. Then, let them caramelize for about 2-3 minutes per side and remove. Chop very small.
  • On medium heat, add in the shallot, Fresno and garlic. Then, deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest , honey and soy sauce. Let it simmer until reduced by half.
  • Squeeze in juice of 1/2 lemon, add the chopped lemons, basil and chives. Cook together for 2 more minutes. Turn heat off, add the butter and emulsify.
  • Lastly, serve the chicken with the sauce, more chives, basil, parmesan and black pepper.

Nutrition

Calories: 1458kcal, Carbohydrates: 68g, Protein: 119g, Fat: 79g, Saturated Fat: 44g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Trans Fat: 2g, Cholesterol: 472mg, Sodium: 3104mg, Potassium: 2409mg, Fiber: 9g, Sugar: 23g, Vitamin A: 3020IU, Vitamin C: 162mg, Calcium: 560mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American

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