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This Lemon Chicken is one of my go-to meals when I want something quick, zesty, and absolutely delicious.

It uses simple ingredients you probably already have in your kitchen, and it comes together in less than half an hour!

A drool-worthy Lemon Chicken as far as I’m concerned. Ha!

You get juicy chicken pieces pan-fried until golden brown, then tossed with sliced lemons, onions, garlic, and cilantro.

The lemon flavor is bright and fresh, but not overpowering.

It’s the kind of lemony flavor that makes your taste buds wake up and say “yes!”

This dish is a great way to switch things up from your regular chicken breast recipes or baked dishes.

You know I’m always looking for just that as a mom!

Everything gets cooked in a hot skillet over medium heat.

No oven, no baking dish, and no long wait. Simple is best, you know.

And the end result is a crowd-pleasing meal that works with rice, noodles, or even angel hair pasta.

It’s also great served alongside green beans or steamed veggies for a balanced plate.

Whether you’re cooking for your family or just want something exciting to try next time you’re in the kitchen, this Lemon Chicken is sure to make it into your regular dinner rotation.

Some of our other favorite chicken recipes we have on our site include: Easy Black Pepper Chicken Recipe, Better Than Takeout Chicken Fried Rice, and Baked Garlic Parmesan Hot Wings.

Jump to:

WHY THIS RECIPE WORKS:
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
HOW TO MAKE LEMON CHICKEN:
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT CUT OF CHICKEN IS THE BEST TO USE?
DO I HAVE TO USE SKIN-ON THIGHS?
CAN THIS BE MADE AHEAD?
ANY ADDITIONS?
ANY SUBSTITUTIONS?
HOW TO STORE:
DANA’S TIPS AND TRICKS:
Asian Pan-Fried Lemon Chicken Recipe

WHY THIS RECIPE WORKS:

Crispy on the Outside, Juicy on the Inside
Cooking the chicken skin side down over medium heat helps it get that perfect golden brown crust.
Fresh Lemon Flavor Without Overpowering
The recipe uses lemon slices and a quick toss at the end to bring in that fresh, zesty lemon flavor without turning bitter.
Easy to Make, Easy to Love
With just simple ingredients and no complicated steps, this is a delicious dinner anyone can make.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Chicken thighs
Light soy sauce
Cornstarch
Oyster sauce
Dark soy sauce
Salt
Black pepper
Cooking oil
Onion
Garlic
Red chili
Lemon
Cilantro

HOW TO MAKE LEMON CHICKEN:

Marinating the chicken

Cut chicken into bite-size chunks, then marinate with light soy sauce, dark soy sauce, oyster sauce, cornstarch, salt and black pepper (to taste) for 15 minutes.

Cooking the lemon pan-fried chicken

Heat cooking oil in a pan over medium heat.
Add marinated chicken, skin side down. Let the chicken cook undisturbed for 3-4 minutes or until the skin is golden brown and caramelized. Flip and cook the other side for another 3-4 minutes until fully cooked. Remove the chicken and set aside.
Add sliced onion, minced garlic, and chilli into the pan. Pan-fry until the onion becomes translucent.
Add sliced lemon and cilantro, toss everything together for 30 seconds to combine the flavors.
Turn off the heat. Sprinkle with sesame seeds and serve!

FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT CUT OF CHICKEN IS THE BEST TO USE?

Chicken thighs work best because they’re juicy and flavorful.

I mean, they’re tasty without even adding anything!

You can also use boneless skinless chicken breasts or thin-cut chicken breast if you prefer lean meat.

DO I HAVE TO USE SKIN-ON THIGHS?

No. While skin-on gives that crispy finish (which, by the way, I cannot get enough of), you can use skinless chicken thighs or even chicken cutlets.

Just be careful not to dry them out by overcooking.

The last thing you want is dry chicken.

Am I right?

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CAN THIS BE MADE AHEAD?

Yes! You can prepare the chicken marinade ahead of time and store it in a separate bowl or airtight container in the fridge for up to a day.

You can also freeze the marinated chicken for up to a month.

Just thaw before cooking.

ANY ADDITIONS?

A little butter, perhaps? Maybe something spicy? You get to pick. It’s your recipe now!

A splash of chicken broth or chicken stock to create a quick pan sauce
A drizzle of lemon butter sauce for extra richness
A pinch of garlic powder or lemon pepper
A dash of Italian seasoning
A sprinkle of fresh herbs like basil or mint
A touch of white wine for added depth
Thin strips of bell pepper or carrots for color
A handful of cooked green beans mixed in
Topped with pats of butter for a richer finish
A squeeze of fresh lemon juice for an extra zing

ANY SUBSTITUTIONS?

Bring on the juicy chicken flavor! You can change things up as much as you like.

Use boneless skinless chicken breasts or chicken tenders instead of thighs
Replace cooking oil with extra virgin olive oil or vegetable oil
Swap out oyster sauce with hoisin sauce or soy sauce
No fresh garlic? Use garlic powder or pre-minced garlic
Use lime slices or juice if you don’t have a whole lemon
Add a little melted butter if you want a richer sauce

HOW TO STORE:

ROOM TEMPERATURE: Keep leftovers out for no more than 2 hours.

REFRIGERATOR: Store in an airtight container for up to 3 days. Reheat in a large skillet over medium-low heat until warmed through.

FREEZER: Freezing cooked chicken is not recommended for this dish because the lemon flavor can get bitter and the texture may change. You can freeze the raw, marinated chicken and cook it later.

DANA’S TIPS AND TRICKS:

Cut your chicken into smaller pieces so it cooks quickly and evenly.
Let the chicken sear undisturbed to get those flavorful brown bits on the bottom of the pan.
Don’t skip the lemon—add lemon zest for an extra pop!
Use a sharp knife to slice onions and lemon thin so they cook quickly.
If you’re using a thin-cut chicken breast, reduce cook time so it doesn’t turn into dry chicken.
Toss in the lemon slices at the very end so they don’t overcook and turn bitter.