Lemon Chicken Ala Betty

Betty knew what she was doing with this one. Chicken breasts get dusted with flour and paprika, browned in a skillet, then baked in a casserole dish under fresh lemon juice, lemon zest, brown sugar, sliced lemon rounds, and chicken broth.

The brown sugar is the clever touch. Just half a teaspoon per piece creates a light caramel glaze as it bakes, balancing the sharp acidity of two whole lemons. Without it, the lemon would overpower the mild chicken. With it, you get a sweet-tart sauce that clings to each piece.

Browning the chicken first in shortening builds a golden crust that stands up to the 50-minute bake without getting soggy. Deglazing the pan drippings with chicken broth and pouring it over the casserole captures all those browned bits and incorporates them into the sauce.

Sliced lemon rounds laid on top of the chicken soften during baking, releasing their oils and becoming tender enough to eat alongside the meat. They look beautiful too.

Kitchen Tips

• Use two lemons with different jobs: one for zest and juice in the sauce, one sliced for the topping.
• Don’t skip the paprika in the flour coating. It adds a subtle smokiness and deeper color to the browned chicken.
• Check the casserole at 40 minutes. Thin chicken breasts may be done before the full 50.
• Serve over wild rice, which absorbs the lemon-brown sugar sauce beautifully.

Variations

• Add a tablespoon of capers to the broth for a piccata-inspired version.
• Use bone-in, skin-on thighs instead of breasts for richer, more forgiving meat that won’t dry out.
• Scatter fresh thyme sprigs over the casserole before baking for an herbal note.