Recipes > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, High Protein


Lemon Walnut Chicken

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30 minutes

1 Serving

Marinades are often the way to go when it comes to adding flavor to chicken.

But if you don’t have the time to put it in the fridge and wait for the flavors to sink in, a recipe like this can do the trick, instead.

Here, we cook the meat first and then create a sauce with shallots, lemon, and herbs that you can pour over the chicken as you plate it. Saute some greens on the next burner to serve alongside it, and you’ve got a simple, nutritious meal.

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30 minutes

1 Serving


4 boneless, skinless chicken breasts

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil, divided

1 large shallot, chopped

1 tablespoon cornstarch

1 cup low sodium chicken broth

½ cup white wine

2 fresh lemons, juiced

2 tablespoons lemon zest

1 teaspoon tarragon

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sugar in the raw

4 fresh lemon wheels

1/4 cup walnuts, chopped



Lemon Walnut Chicken
  1. Preheat oven to 400 F.
  2. Sprinkle chicken breast with pepper. In large, non-stick sauté pan, heat 1 teaspoon olive oil over high heat and pan-sear chicken for 2 minutes on each side until golden brown. Then, roast chicken in oven for 25 minutes until cooked.
  3. In same sauté pan, heat remaining 1 teaspoon oil over medium-high heat. Add shallots and sauté 3-5 minutes until golden. Add cornstarch and stir until incorporated. Add chicken broth, wine, lemon juice and zest, tarragon, pepper and sugar and cook about 5 minutes, stirring often.
  4. Transfer chicken to serving platter, pour sauce over it and top with walnuts and lemon wheels.


The tangy lemon flavor pairs well with vibrant tarragon and crunchy walnuts. In addition to chicken’s lean protein, the nuts add healthy fats.

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