Lemon chicken is comforting and delicious. With a mild sweetness, a rich and tangy sauce, and the light goodness of skillet-browned chicken, it makes a great meal any time of the year.
Most lemon chicken dishes are breaded and fried. A total no-no when you’re trying to save calories and save time. Frying doesn’t just bump up the caloric value, it also makes a mess.
So, we’ve gone and made Skinny Lemon Chicken Skillet with this simple 5-ingredient dish! A storebought Asian Duck Sauce lends a simple sweet and sour base. All you have to do is heat, add lemon, and top with garnish! Enjoy it over rice or alongside steamed veggies for a dinner that’s everything you want in a meal—quick, simple and delicious! Looking for more ideas? Check out more dinner skillets here!
Step 1: The Ingredients
Here’s your ingredient line-up! Buy yourself a package of diced chicken. Then most of the work is done for you! A jar of sweet and sour Duck Sauce can be found in the Asian section of most grocery stores. Then all you need is lemon slices, scallions or cilantro, and poppy seeds.
Step 2: Cook the Chicken
Cook up your chicken in a little coconut oil or butter. I prefer heating the oil before tossing my chicken in, so the chicken immediately sears and gets that nice, golden-brown look to is once you put it into the skillet. Cooking it in a hot skillet will also help you sear the chicken and keep the juices inside.
Step 3: Pour in the Sauce
Once the chicken is seared, just pour the Duck Sauce in. Does dinner get any easier than this?!
Step 4: Get the Garnish
With sauce heated and chicken cooked, it’s already time to garnish! Stir some lemons into your sauce. Then sprinkle with cilantro, scallions, and poppyseeds. (Or whichever mixture of those three ingredient you happen to have in the house!) Serve over a bed of white rice and enjoy! This is one deliciously simple dinner you’ll love to make as much as you’ll love to eat!
Skinny Lemon Chicken
Ingredients: Makes 4 servings
- 1 pound diced chicken
- 2 tablespoons coconut oil
- 2 cups Duck Sauce
- 1 lemon, sliced thin
- 1 teaspoon poppy seeds (optional)
- 2 tablespoons scallions or cilantro (optional)
- Salt and pepper
- 2 cups white rice
Heat coconut oil in a large skillet over medium-high heat. Once hot, salt and pepper the chicken lightly, then toss the chicken into the hot skillet. Cook for 3-5 minutes, stirring constantly. Once the edges of the chicken are golden brown and the centers are cooked through, add duck sauce and lemons. Turn the heat down to medium heat, stir until sauce is warm. Garnish with poppy seeds, scallions, and/or cilantro. Serve over white rice.