Not a particular recipe, but what I've deduced from making them in general is that rind is important. Whole slices of lemon, along with whatever is in the build of the dish, does a lot for the lemony flavor, and laid right on the chicken, at least the part of the chicken that's in contact picks up the leomn flavor. Whether in baking or cooking, lemon zest helps the lemon flavor a lot, as well.

We bake tons of Lemon Drop cookies and have found that lemon zest is the key to real lemony flavor.

Ina Garten’s Tuscan Lemon Chicken is nice for grilling with grilled lemon served alongside. She has another one I like that involves heating olive oil with garlic, wine, lemon zest and juice, and spices. That goes in a baking pan with chicken breasts (or whatever you want to use) seasoned and placed on top of the olive oil mixture. Lemon wedges are nestled in with the chicken. You mentioned ”very lemony.” For the same recipe, I’ve put the breasts in a simple marinade of olive oil, lemon juice, dab of Dijon mustard, s&p for a couple hours before baking them. Definitely lemony which is fine with me! 🍋

Zest is definitely a big flavour booster but it can be overdone. Ask me how I know?

Lemon Piccata might fit the bill. It is more than a lemon flavor. By far one of my favorite chicken recipes.

Well, the best thing then is to look at the recipes with too much zest and use less! I know that sounds ”duh” but it can easily be that simple. Rspecially if you're using the same kind of lemons since some are lemony-er

“Lemon Piccata might fit the bill.”

Agree👍🏻

Have made this one by Richard Olney many times, even as part of christmas dinner (duck substitution there)

‘the sauce must tasted to be believed’ - true !

(I have included the lemon zest, which is not included in the recipe).

Oops, I remember now you didn't want flour in the sauce, but this sauce doesn't end up being like a gravy at all, just rich, lemony and silky smooth.

Editing just one more time, I have switched it up to just thinly slice the whole lemon.

Lemon Piccata sounds really good. Has anyone made it or partially made it ahead of time?

Pounding out the chicken always takes me the longest. If all the prep is done beforehand it doesn't take long to cook.

Piccatta is a good answer and it does cook quickly. I prefer to use chicken tenders -- they're never tough like a full breast can be, and it's easier to pound them thin (I use the flat side of a meat tenderizer). Be sure to remove the tendon before cooking.

I would just pound ahead as suggested, and have everything else ready to go. The cooking time is quick, and doing it shortly before serving adds to the fresh, brightness of piccata IMO.

I'm a little late to this post, but this recipe is very worth sharing. Our forties-something kids still love it and call it "Little Chickens." We have also mimicked it with boneless chicken breasts. The sauce is wonderful -- and often doubled at our house.

LEMON-BUTTER CORNISH HENS

4 Cornish hens

Vodka (optional)

8 thin slices lemon

8 thin slices butter

2 teaspoons salt

1 teaspoon white pepper

2 teaspoons crushed tarragon

1-1/2 sticks butter, melted

2 teaspoons finely grated lemon rind

1 Tablespoon lemon juice

1-1/2 cups chicken broth

2 Tablespoons heavy cream

½ cup sour cream

1 Tablespoon parsley

Coat hens with vodka inside and out, if desired; let rest 15 minutes.

Preheat oven to 450 degrees.

Carefully loosen the skin over the breast with fingers, making a pocket. Place 2 slices lemon and 2 slices butter in the skin pockets of each hen. Season inside and out with mixture of salt, white pepper, and tarragon.

Combine butter, lemon rind and lemon juice; coat the hens. Pour chicken broth into roasting pan; place hens in roasting pan. Bake at 450 degrees for 15 minutes. Baste. Reduce temperature to 375 degrees. Cook for 30-45 minutes or until done, basting occasionally. Remove hens from roasting pan and keep warm.

For sauce, boil pan liquids to reduce them by half. Add cream, sour cream, and parsley, and simmer to thicken. We serve this with noodles or rice to take advantage of the sauce.

Serve one hen per person, or cut hens in half with poultry shears and serve ½ hen per person.

Found in a Tyson Poultry ad in 2008

I vote with the lemon piccata! One of my favs!