Katie’s Lemon Chicken


This is my first recipe that I am trying from the beautiful food porn book “What Katie Ate.” This book had me sold the moment I open its cover and gazed at the wonderful pictures. The recipes look straight forward and easy to make. This dish is recommended to be served over herbed rice, but I thought I would go with my fried rice. After having made this, I would reduce the amount of lemon juice. It was pretty tangy. Next time, I am going down from 3/4 cup to 1/2 cup lemon juice. And if that is still too tangy, I will go down to 1/4 cup. It was still very tasty and packed a lot of flavor.

Katie’s Lemon Chicken


  • ⅓ cup soy sauce
  • ¾ cup lemon juice
  • ½ cup Italian Salad Dressing
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • salt and fresh ground black pepper
  • 1 cup all purpose flour
  • 3 Tbsp smoked paprika
  • 1 pound chicken breasts, cut into bite sized pieces
  • 3 Tbsp melted butter


  1. Combine first 5 ingredients in a bowl.
  2. Add salt and pepper to taste.
  3. Chill in the fridge for 30 minutes.
  4. Mix together flour, paprika, salt, and pepper in a large bowl.
  5. Toss the chicken in the flour.
  6. Place in a casserole dish.
  7. Brush with melted butter.
  8. Bake for 30 minutes at 425 degrees.
  9. Turn chicken pieces over.
  10. Pour lemon sauce over chicken pieces.
  11. Bake for another 30 minutes at 200 degrees.
  12. Serve over rice.

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