Chicken With Lemon & Walnuts

Ingredients

• 4 (about 170 g each; 6 oz each)boneless, skinless chicken breasts
• 5 g (2 teaspoons)plain flour
• to tastesalt and pepper
• 30 ml (2 tablespoons)olive oil
• about 11 g (3 tablespoons)fresh parsley
• about 21 g (3 tablespoons)walnuts
• about 2 g (1 teaspoon)lemon zest
• about 40 g (1/4 cup)finely diced onion
• 80 ml (1/3 cup)low-sodium chicken broth
• 15 ml (1 tablespoon)lemon juice

Instructions

1. 1

   Pound the chicken

   Pound the chicken breasts until each is about 1.3 cm (1/2 inch) thick.

2. 2

   Season the chicken

   Dust the chicken with flour, then season with salt and pepper.

3. 3

   Cook the onion

   Heat the olive oil in a large frying pan and cook the onion for a couple of minutes, until tender.

4. 4

   Brown the chicken

   Lift the onion into a small bowl. Using the same pan, brown the chicken breasts on both sides until golden.

5. 5

   Chop the topping

   While the chicken browns, chop the walnuts, parsley and lemon zest together until finely chopped.

6. 6

   Add the broth

   Pour the chicken broth and lemon juice into the pan with the onion, then cover.

7. 7

   Simmer until cooked

   Lower the heat to a simmer and cook for about 5 more minutes, until the chicken is cooked through.

8. 8

   Set aside the chicken

   Transfer the chicken to a warmed serving platter, leaving the liquid in the pan, and stir the walnut mixture into the juices.

9. 9

   Thicken the sauce

   Raise the heat and cook for another minute or two, until the pan juices have thickened.

10. 10

    Finish and serve

    Pour the sauce over the chicken and serve.

What is chicken with lemon and walnuts?

This is a quick pan-cooked chicken dish, finished with lemon, parsley and walnuts. Its flavours draw on familiar Mediterranean-style ingredients, though the recipe does not specify a particular regional origin.

Thin chicken cooks quickly, while the onion and broth form a light pan sauce. Chopped walnuts and parsley add a fresh, textured finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 43g protein, 4g carbs, 14g fat.

The chicken provides most of the protein, while the flour and onion contribute a small amount of carbohydrate. Olive oil and walnuts account for much of the fat. Serve it with vegetables and a modest portion of rice or potatoes for a more balanced plate.

Why pound the chicken?

Even thickness: pounding the breasts to about 1.3 cm (1/2 inch) helps them brown evenly and cook through in the short simmer. It also makes the timing more reliable, especially if the breasts vary in size.

Building flavour in the pan

Onion first: briefly cooking it in the oil softens its sharpness and leaves flavour in the pan for browning the chicken. Set it aside before adding the chicken, as directed.

Pan juices: broth and lemon juice loosen the browned bits and make the base of the sauce. Low-sodium broth lets you adjust the seasoning with salt and pepper.

The walnut and parsley topping

Fine chop: chopping the walnuts, parsley and zest together helps distribute the ingredients through the sauce. Keep the mixture ready while the chicken browns so it can go straight into the pan later.

Fresh finish: parsley and lemon zest bring a lively contrast to the savoury chicken and earthy walnuts. Add the mixture only after moving the chicken to the platter, as the method directs.

How to tell when it is done

Chicken: after browning, simmer it covered for about 5 minutes, then check that the thickest part is cooked through. If it needs longer, continue cooking until done.

Sauce: once the chicken is out, cook the remaining juices for a minute or two. They should thicken enough to coat the chicken when poured over.

Timing and serving

Quick sequence: the recipe takes about 20 minutes from start to finish, with the walnut mixture prepared while the chicken browns. Have the broth, lemon juice and serving platter ready before the final simmer.

On the plate: serve with rice, potatoes or crusty bread to catch the sauce, and add a green vegetable or salad for freshness.

Recipe notes & tips

• Pound the chicken to an even thickness so it cooks at a similar rate.
• Use a large frying pan so the chicken can brown without crowding.
• Have the onion, broth and lemon juice measured before you start cooking.
• Keep the walnut mixture finely chopped so it combines easily with the pan juices.
• Warm the serving platter while the chicken cooks to help keep the dish hot.

Variations

• Extra lemon: add a little more lemon zest for a brighter finish.
• Herb swap: use chopped chives in place of some of the parsley.
• Nut choice: try chopped almonds instead of walnuts for a different crunch.
• More vegetables: serve with lightly cooked green beans or broccoli.
• Peppery finish: add freshly ground black pepper to the sauce just before serving.

Common mistakes to avoid

• Uneven chicken: pound thicker areas until the breasts are about 1.3 cm (1/2 inch) throughout.
• Crowded pan: brown the chicken in batches if the pieces do not fit in a single layer.
• Overcooked chicken: check it after the 5-minute simmer and cook only until done.
• Burnt onion: cook it over moderate heat and remove it once tender.
• Thin sauce: give the pan juices another minute or two over higher heat to thicken.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan with a small splash of broth, until hot throughout.

Frequently asked questions