Katie Couric’s 5-Ingredient Chicken Recipe Is a Weeknight Wonder

If your house is anything like mine, figuring out something new to do with boneless, skinless chicken breasts is the name of the game on more weeknights than I care to admit. So, I was immediately curious when I heard about Katie Couric’s lemon chicken recipe.

A quick glance at the ingredient list showed that it required only a handful of ingredients that I keep on hand at all times. I was sold. And so, for that particular Thursday night, I forgot about the novel. Classic was the name of the game (and this recipe).

How To Make Katie Couric’s Lemon Chicken

The first step to Katie Couric’s lemon chicken is the secret to well-cooked chicken breasts: Pound the chicken breasts with a meat pounder until they are even thickness. Then season the chicken on both sides with salt and pepper, dredge in flour, and shake off the excess.

Melt butter and olive oil together in a large skillet. Carefully add the chicken breasts in a single layer and cook until well-browned. Flip and continue cooking until the chicken is cooked through. Set the chicken aside on a plate while you make the sauce. 

Stir a few more spoonfuls of flour into the pan and cook for a minute. Whisk in chicken broth and lemon juice. Bring to a simmer and return the chicken to the pan to rewarm in the sauce. Serve with fresh herbs and steamed basmati rice.

Tips for Making Katie Couric’s Lemon Chicken

This really is a great everyday meal, and a good reminder that tried-and-true flavors are just that for a reason. Not everything needs to be new and exciting all of the time! This recipe is easy and accessible, and perfect with a starch and green vegetable. I did make a few alterations when I made it that I would recommend.

• Don’t skip pounding the chicken. It seems a little fussy, but chicken breasts are naturally very uneven. If you skip this step, you’re pretty much guaranteed overcooked chicken. 
• Season the chicken before dredging in flour. The recipe doesn’t have you add any salt or pepper until the very end. But it’s important to season the chicken prior to cooking to ensure a more flavorful dinner.
• Use Wondra flour if you have it. Wondra flour creates a really great crust on the chicken when used for dredging. I always reach for it over all-purpose flour for this sort of application. Unsurprisingly, it also works well for making the lemon sauce.
• Cut the sauce ingredients in half. This is what I did, and it was plenty of sauce. The sauce is also quite thick, more akin to a gravy. It’s delectable served over rice. But if you’re wanting a more sauce-like consistency, reduce the amount of flour called for.
• Consider reducing the amount of lemon. While I liked the level of lemon in the sauce, my kids both complained that it was too sour. Next time, I’d use the zest of half of a lemon and the juice of half of a lemon. That way, you’re still getting a lot of lemon flavor with less overt acidity.
• Play with the herbs. The recipe suggests serving the chicken with fresh parsley. I opted for fresh dill. Most herbs play well with lemon—try everything from rosemary to tarragon.