Lemon Chicken with Coffee Flan
Crispy lemon chicken meets silky coffee-infused flan—the unexpected duo you never knew you needed.
Ingredients
For the Lemon Chicken:
- Chicken breasts – 4 boneless and skinless
- Lemon juice – ¼ cup
- Garlic minced – 2 cloves
- Olive oil – 2 tbsp
- Salt and black pepper – to taste
- Honey – 1 tbsp
- Thyme fresh or dried – 1 tsp
For the Coffee Flan:
- Whole milk – 2 cups
- Sugar – ¾ cup
- Eggs – 4
- Instant coffee granules – 1 tbsp
- Vanilla extract – 1 tsp
- Caramel sauce – ¼ cup
Instructions
For the Lemon Chicken:
- Preheat the skillet over medium-high heat.
- Mix lemon juice, garlic, olive oil, honey, thyme, salt, and pepper in a bowl.
- Coat chicken breasts with the mixture and let them sit for 10 minutes.
- Sear the chicken for 5 minutes per side until golden brown.
- Reduce heat, cover, and cook for another 10 minutes until fully cooked.
- Let the chicken rest for 5 minutes before serving.
For the Coffee Flan:
- Preheat the oven to 350°F (175°C).
- Heat milk in a saucepan over medium heat until warm.
- Dissolve instant coffee granules in the milk.
- In a separate bowl, whisk eggs and sugar until smooth.
- Slowly add warm milk to the egg mixture while whisking continuously.
- Stir in vanilla extract.
- Pour caramel sauce into a baking dish, then add the flan mixture.
- Place the dish in a water bath and bake for 40 minutes.
- Let the flan cool before refrigerating for at least 2 hours.
Notes
Nutritional Values (Per Serving)
Calories: 580Total Fat: 28g
Saturated Fat: 10g
Carbohydrates: 45g
Fiber: 2g
Protein: 40g
Vitamins and Minerals (Per Serving)
- Vitamin B12 – 15%
- Calcium – 12%
- Iron – 10%
- Vitamin A – 8%
- Potassium – 6%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Marinate the chicken for longer if you want deeper flavor.
- Use dark roast coffee for a bolder flan.
- Let the flan sit overnight for the best texture.
- Drizzle extra lemon juice over the chicken before serving.
- Pair with a glass of red wine because you deserve it.