A classic chicken breast recipe with over 8,000 reviews

Pierre Franey's lemony dish is easy enough for a weeknight.

View in browser|nytimes.com Continue reading the main story February 29, 2024 Johnny Miller for The New York Times Chicken breasts with lemon This recipe, which the chef Pierre Franey brought to The New York Times in 1992, is bright, elegant and weeknight-friendly. View the recipe. Sign up for the Cooking newsletter Feast on recipes and culinary inspiration from Sam Sifton, Melissa Clark and New York Times Cooking. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this message because you signed up for updates from The New York Times. To stop receiving From The Times, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to The TimesGet The New York Times app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018