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    Home » Recipes » Chicken

    Lemon Curd Chicken

    Published: Apr 10, 2021 by Sharon Rigsby · 14 Comments

    Jump to Recipe
    Pinterest pin showing lemon curd chicken served over rice on a black plate.

    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. 

    Pan-seared chicken pieces served over rice with scallions on top.

    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:

    Ingredients for Lemon Curd Chicken including lemon curd, chicken pieces and flour.
    • 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.Pieces of chicken coated with flour.
    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.Pieces of chicken cooking in a skillet.
    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. 
    A black plate with rice topped with cooked pieces of chicken.

    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 my chicken egg rolls for a more substantial meal.  If you would like to serve it with a salad, my Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar 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 the 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
    • Creamy Skillet Chicken with Bacon and Mushrooms 
    • 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!

    Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!

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    Lemon Curd Chicken served over rice on a black square plate.

    Lemon Curd Chicken Recipe

    Sharon Rigsby
    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. 
    4.80 from 10 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Dish
    Cuisine American, Asian
    Servings 4
    Calories 237 kcal

    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 Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar 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: 237kcalCarbohydrates: 8gProtein: 33gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 73mgSodium: 413mgPotassium: 354mgFiber: 0.2gSugar: 1gVitamin A: 100IUVitamin C: 2.5mgCalcium: 50mgIron: 1.3mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **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. 

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    Reader Interactions

    Comments

      4.80 from 10 votes (6 ratings without comment)

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      Recipe Rating




    1. Vicki

      May 14, 2025 at 7:45 pm

      5 stars
      Holy smokes! My family went nuts for this. Used TJs lemon curd – just put the whole jar in… skipped the water. Amazing! Need to figure out how to make a double recipe. Will have to cook the chicken in batches. Definitely a keeper!

      Reply
      • Sharon Rigsby

        May 19, 2025 at 12:44 pm

        Wow! I’m so happy you liked it! Thank you, too, for taking the time to leave a comment! There is a place on the recipe card where you can specify if you want to double or triple the recipe.
        All the best,
        Sharon

        Reply
      • Vicki

        May 25, 2025 at 6:11 pm

        Also… totally gluten free. Just used GF flour. Have also done a shortcut version with GF chicken nuggets baked in the oven, but missed the bits from the bottom of the pan that thicken up the sauce a bit. Still delicious and no leftovers! 😋

        Reply
    2. Terri Crawford

      October 16, 2024 at 4:34 pm

      5 stars
      This is my go to recipe for lemon chicken. It’s easy to make and is marvelous when it’s done with homemade lemon curd.

      Reply
      • Sharon Rigsby

        October 17, 2024 at 4:41 pm

        Hi Terri, I am so happy you enjoy this recipe, and thank you, too, for taking the time to let me know.
        All the best,
        Sharon

        Reply
    3. James kelly

      January 16, 2024 at 6:30 am

      How do you make the sauce ?

      Reply
      • Sharon Rigsby

        January 16, 2024 at 8:37 pm

        Hi James,
        You make the sauce after cooking the chicken. Remove the chicken 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. You can find complete instructions and ingredient amounts in the recipe at the bottom of the post. I hope you enjoy it!
        Sharon

        Reply
    4. BJ

      March 18, 2023 at 11:36 am

      5 stars
      Really easy, and really delicious!!!

      Reply
    5. Agnes

      February 16, 2023 at 10:20 am

      I adore lemon chicken and love to try this recipe. I am however not keen on using lemon curd as it’s usually made with eggs and I need to avoid them. Can I use either lemon marmalade/lemon spread/lemon pie filling instead? Also what about cornstarch instead of flour?
      Thank you for a lovely site and for your response

      Reply
      • Sharon Rigsby

        February 17, 2023 at 5:27 pm

        Hi Agnes, I’m so sorry, but I have never tried lemon marmalade/lemon spread/lemon pie filling so I can’t say for sure how they would work. I do think substituting cornstarch for flour would be fine. If you decide to try one of the alternate lemon flavors, please let me know how it goes.
        All the best,
        Sharon

        Reply
    6. Chris

      December 24, 2022 at 10:35 pm

      5 stars
      Great flavor composition. Needs thickener as the liquid needs something to change the viscosity. I added peas, bok choy, mushrooms and water chestnuts to add some flavors / textures.

      Reply
    7. Velvet Withers

      May 03, 2022 at 10:42 am

      I made this with homemade lemon curd and it was a great flavor. Next time I will add some thickener to the sauce as it was runny although the flavors were fabulous. Will make it this weekend for my neighbor who just had twin boys and is exhausted. I know they will love the flavors.

      Reply
    8. Judy

      August 19, 2017 at 12:24 pm

      Make to serve over grits….super

      Reply
      • Gritsandpinecones

        August 20, 2017 at 8:12 am

        Yum, that does sound delicious!

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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