Lemon Curd Chicken

Lemon Curd Chicken is an Asian-inspired recipe featuring crispy pan-seared chicken breasts topped with a decadent, sweet, and savory sauce made with lemon curd. Not only does using lemon curd in this recipe save time, but it gives this quick and easy dinner entree a luscious lemony flavor. 

This tasty one-skillet recipe, one of my husband’s favorites, is reminiscent of PF Chang’s Phillip’s Better Lemon Chicken, which is no longer on their menu. You won’t believe how flavorful it is, and with only a few ingredients and twenty minutes, you too can have it on the table to rave reviews from your friends and family.

Here’s what you need:

• Boneless, skinless chicken breasts or thighs – are the star of this show. You can use either white or dark meat, although the dark meat may take a minute or longer to cook. 
• All-purpose flour – coats the chicken and cooks up crispy and golden brown. It also helps to thicken the lemon curd sauce. 
• Kosher salt – enhances and brings out all of the flavors of this dish. 
• Olive oil – is used for frying the chicken pieces and keeping them from sticking to the pan. You can substitute vegetable oil. 
• Rice vinegar – adds a mellow savory flavor to the lemon curd sauce. 
• Chicken broth – thins out the lemon curd and serves as the base of the sauce. 
• Lemon curd – is an essential element in this dish. It brings a sweet, intense, tart, lemony flavor to the sauce. 
• Lemon zest and scallions – provide both a pop of color and texture and complement the other ingredients.  

Here’s how to make it: 

1. To get started, pour the flour and salt into a large plastic bag and add the chicken pieces. Shake well and make sure all pieces are evenly coated.
2. Heat the olive oil in a large skillet over medium-high heat. Shake off any excess flour. Add the pieces and pan-sear for two to three minutes on each side or until they are almost cooked through and golden brown.
3. Remove the pieces from the pan and reduce the heat to medium. Add the vinegar and chicken stock and scrape up any drippings or brown bits with a whisk. Add the lemon curd and one-quarter of a cup of water and stir to combine.
4. Once everything is mixed well and bubbling, add the chicken pieces back in and simmer for two to three minutes more, or until the sauce has thickened a bit.
5. Top with scallions and lemon zest and serve. 

Frequently asked questions:

What to serve it with?

I like to serve this Lemon Curd Chicken on top of white, brown, or fried rice, or you could also serve it with lo mein noodles. If you would like to serve it with a salad, my cucumber and tomato salad would round out the meal nicely. 

How long to pan-sear the pieces of chicken?

It’s important not to let the meat overcook, or it will be dry and tough. These small pieces will only need two minutes per side but should be cooked to a safe internal temperature of 165 degrees F.

Because the pieces are so small, it’s hard to get an accurate reading with a meat thermometer.  To check for doneness, take a piece from the pan and cut it in half. The meat should be opaque with just a tiny bit of pink in the center. It will continue to cook after removing it from the pan when it sits out while you are making the sauce. 

Can you make this recipe in advance?

While you can make this recipe in advance and then reheat and serve it, it is best served when you first make it. 

How to store leftovers?

Leftovers may be stored covered in your refrigerator for up to four days. 

Sharon’s tips:

When you are cutting up your meat, try to keep the pieces roughly the same size to all cook in the same amount of time. The actual cooking time will depend on the size and thickness of the pieces. 

You can use boneless skinless thighs in place of breasts in this recipe. However, thighs will take longer to cook, so you’ll need to increase cooking time slightly. 

Using purchased lemon curd is a big part of what makes this recipe so easy. But, if you have homemade lemon curd, by all means, use it. 

More easy recipes:

If you like this easy recipe, you might also like these delicious options:

• Tropical Mango Chutney Chicken
• Cheesy Herb Stuffed Chicken Breasts
• Bacon, Mushroom and Thyme Chicken
• Chicken and Cauliflower Skillet
• Easy Chicken Marsala with Proscuitto
• Chicken Pilau
• Smoked Spatchcock Chicken

If you need more menu ideas, you can view all of my chicken recipes at this link.

★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!

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4.60 from 5 votes

Lemon Curd Chicken Recipe

Lemon Curd Chicken is an Asian-inspired recipe featuring crispy pan-seared chicken breast pieces topped with a decadent, sweet, and savory sauce made with lemon curd. Not only does using lemon curd in this recipe save time, but it gives this quick and easy entree a luscious lemony flavor. 

Course Main Dish

Cuisine American, Asian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 237kcal

Author Sharon Rigsby

Ingredients

• ▢ 1½ lbs boneless, skinless chicken breasts cut into bite-size pieces
• ▢ ¼ cup all-purpose flour
• ▢ ¼ teaspoon kosher salt
• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon rice vinegar
• ▢ ¾ cup chicken stock
• ▢ 1 cup lemon curd
• ▢ ¼ cup water
• ▢ 1 tablespoon lemon zest
• ▢ 2 scallions thinly sliced

Instructions

• Pour the flour and salt into a large plastic bag and add the chicken pieces. Shake well and make sure all pieces are evenly coated.
• Heat the olive oil in a large skillet over medium-high heat. Shake off any excess flour. Add the pieces and pan-sear for two to three minutes on each side or until they are almost cooked through and golden brown.
• Remove the meat from the pan and reduce the heat to medium. Add the vinegar and chicken stock and scrape up any drippings or brown bits with a whisk.
• Add the lemon curd and ¼ cup of water and stir well to combine.
• Once everything is mixed well and bubbling, add the meat back in and simmer for two to three minutes, or until the sauce has thickened a little.
• Top with the scallions and lemon zest and serve.

Notes

I like to serve this dish on top of white, brown, or fried rice, or you could also serve it with lo mein noodles. If you would like to serve it with a salad, my cucumber and tomato salad would round out the meal nicely. 

It’s important not to let the chicken pieces overcook, or they will dry out and become tough. Small pieces will only need a few minutes per side but should be cooked to a safe internal temperature of 165 degrees F.

Because the chicken pieces are so small, it's hard to get an accurate reading with a meat thermometer.  To check for doneness, take a piece from the pan and cut it in half. The meat should be opaque with just a tiny bit of pink in the center. It will continue to cook after removing it from the pan when it sits out while you are making the sauce. 

While you can make this recipe in advance and then reheat and serve it, it is best served when you first make it. 

Leftovers may be stored covered in your refrigerator for up to four days. 

When you are cutting up your chicken, try to keep the pieces roughly the same size to all cook in the same amount of time. The actual cooking time will depend on the size and thickness of the pieces. 

You can use boneless skinless thighs in place of breasts in this recipe. However, thighs will take longer to cook, so you’ll need to increase cooking time slightly. 

Using purchased lemon curd is a big part of what makes this recipe so easy. But, if you have homemade lemon curd, by all means, use it. 

Nutrition

Calories: 237kcal | Carbohydrates: 8g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 413mg | Potassium: 354mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 1.3mg

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**This recipe was originally published on April 5, 2016. It was republished on April 10, 2021, with new photos, and the addition of a FAQ section, and additional tips.