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Recipe Collection

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Dad’s Lemon Chicken

Dad’s Lemon Chicken Related:   gluten-free, kid-friendly, meat, Passover

Prep time: 15-20 min

Cook time: 30 min

Yield: 6-8 servings

Every year, this lemon chicken recipe appears at our Passover Seder. It is simultaneously crispy and moist–and was even known to tempt a staunch vegetarian (but don’t tell her I told you). It can easily be multiplied to feed a large crowd or served as the centerpiece to a quiet family meal.


  • 3 eggs
  • 2 teaspoons olive oil
  • 1 cup potato starch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 cup white wine
  • 3 lemons
  • 6-8 boneless chicken breasts
  • Oil for frying


  • Preheat oven to 375 degrees. In a wide-rim bowl, beat eggs and olive oil together. In another wide-rim bowl or baking dish, mix potato starch, salt, pepper and garlic. Dip each breast in the flour mixture, then the egg mixture, and then the flour mixture again. Sauté each breast over medium heat in 1/8” of oil until lightly brown on each side. They do not have to cook all the way through. Drain the chicken on paper towels. Turn the heat on the pan down to low and add a teaspoon of potato starch to the pan to absorb the leftover oil. Pour in the wine and the juice of two lemons. Raise the heat to high and bring to a boil. Reduce to a simmer and cook until the mixture is reduced by half. Lay the chicken across a baking dish. Slice the remaining lemon thinly and place across the top of the chicken. Pour the liquid from the pan over the chicken and cover with plastic wrap, then completely cover the plastic wrap (so none is showing) with foil. This creates a steam bath for the chicken, which traps the moisture and creates that juicy texture everyone loves. Bake approximately 30 minutes, or until cooked through.

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