This Garlic Lemon Chicken recipe is a bright, savory one-pan wonder that comes together with minimal fuss. The combination of garlic and lemon creates a cozy, aromatic sauce that keeps the chicken incredibly juicy. It’s the perfect weeknight meal that feels fancy enough for company.
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Why You’ll Love This Garlic Lemon Chicken
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Perfect flavor balance: Garlic mellows while lemon adds a bright, zesty kick.
- Incredibly versatile: Serve over pasta, rice, or shred for sandwiches.
- Fancy without effort: Looks impressive but is straightforward and reliable.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 tsp dried oregano or Italian seasoning
- 6 large garlic cloves, minced
- ½ cup chicken broth (low-sodium preferred)
- ¼ cup fresh lemon juice (from about 2 lemons)
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- 1 lemon, thinly sliced, for garnish (optional)
Tools: Large skillet (preferably stainless steel or cast iron), tongs, measuring spoons and cups, cutting board, knife
Notes: Using fresh lemon juice instead of bottled makes a difference. Don’t be shy with the garlic—it mellows and sweetens as it cooks.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thickness matters. If your chicken breasts are very thick, consider pounding them to an even ½-inch thickness. This ensures they cook quickly and evenly, staying juicy instead of drying out around the edges.
- Fresh lemon juice is non-negotiable. I know it’s tempting to grab the bottled stuff, but trust me—freshly squeezed lemon juice has a brighter, cleaner flavor that makes the sauce sing. Bottled juice can sometimes have a slightly metallic or overly acidic taste.
- Don’t burn the garlic! Garlic can go from golden and fragrant to bitter and burnt in seconds. Have your chicken broth measured and ready to go before you add the garlic to the pan. The liquid will stop the cooking process instantly.
- Let the chicken rest. After cooking, give the chicken a few minutes to rest before slicing. This allows the juices to redistribute throughout the meat, so you get a moist, tender bite every time.
How to Make Garlic Lemon Chicken
Step 1: Pat the chicken breasts completely dry with paper towels. This is a small step, but it’s crucial for getting a beautiful, golden sear instead of steaming the chicken. Season both sides generously with the salt, pepper, and dried oregano, pressing the spices gently into the meat.
Step 2: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering—you can test it by flicking a tiny drop of water into the pan; if it sizzles, you’re good to go—add the chicken. You should hear a satisfying sizzle the moment it hits the pan. Cook for 5–7 minutes per side, until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove the chicken to a clean plate and set aside. Don’t worry, it’s not done cooking yet—it’ll finish in the sauce later.
Step 3: Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and cook, stirring constantly, for just about 30–60 seconds. You’ll notice the aroma blooming—it should be fragrant and lightly golden, but not browned. If it starts to darken too quickly, pull the pan off the heat for a moment.
Step 4: Pour in the chicken broth and fresh lemon juice. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan. Those little bits are packed with flavor and will make your sauce incredibly rich and complex. Let the liquid simmer for 2–3 minutes, allowing it to reduce slightly.
Step 5: Stir in the butter until it’s fully melted and the sauce looks glossy and slightly thickened. This is where the magic happens—the butter emulsifies with the lemon and broth, creating a velvety, luxurious sauce. Taste it and adjust the seasoning with a pinch more salt or pepper if needed.
Step 6: Return the chicken breasts and any accumulated juices back to the skillet. Spoon the sauce over the chicken, letting it simmer together for another 2–3 minutes so the chicken heats through and soaks up all that lemony, garlicky goodness. The sauce should coat the back of a spoon nicely.
Step 7: Turn off the heat and stir in the fresh parsley. For a pretty presentation, you can garnish with thin lemon slices. Serve immediately, making sure to pour plenty of that incredible pan sauce over each portion.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of broth to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Fluffy jasmine rice or orzo — The mild, starchy base is perfect for soaking up every last drop of that vibrant lemon garlic sauce.
- Roasted asparagus or broccoli — The slight char and earthy flavor of roasted veggies balance the bright, tangy notes of the chicken beautifully.
- A simple arugula salad with shaved Parmesan — The peppery arugula and salty cheese provide a fresh, crisp contrast to the rich, savory chicken.
Drinks
- A crisp Sauvignon Blanc — Its citrusy, herbal notes mirror the lemon and garlic in the dish, creating a harmonious pairing.
- Sparkling water with a lemon wedge — The bubbles cleanse the palate between bites, while the lemon reinforces the main flavors of the meal.
- Iced herbal tea (like lemon verbena or mint) — A cool, non-alcoholic option that feels refreshing and light alongside the savory chicken.
Something Sweet
- Lemon sorbet or semifreddo — Continuing the citrus theme with a cool, creamy dessert that feels light and satisfying after a savory meal.
- Almond biscotti for dipping — The nutty, crunchy cookies are a simple, not-too-sweet ending that pairs wonderfully with coffee or tea.
- Berry crumble with vanilla ice cream — The warm, tart berries and cool ice cream offer a comforting, homey finish that everyone will love.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken breasts can go from juicy to dry and tough in just a few minutes. Use a meat thermometer and pull the chicken at 165°F—it will continue to cook slightly as it rests. I’ve messed this up before too, and it’s a sad sight.
- Adding cold butter too quickly. If you dump cold butter into a very hot pan, it can separate and make the sauce greasy instead of silky. Let the sauce come off the boil, then stir in the butter gradually until it emulsifies.
- Skipping the deglazing step. Those browned bits at the bottom of the pan are pure flavor gold! If you don’t scrape them up with the broth and lemon juice, you’re missing out on a deeper, more complex sauce.
- Using old, pre-minced garlic. The flavor just isn’t the same—it can be bitter and lack the fresh, pungent kick that makes this dish so memorable. Take the extra minute to mince fresh garlic cloves.
Expert Tips
- Tip: For an extra layer of flavor, zest one of the lemons before juicing it and add the zest to the sauce along with the butter. The zest contains aromatic oils that will make the lemon flavor pop even more.
- Tip: If your sauce seems too thin after adding the butter, let it simmer for another minute or two to reduce further. If it’s too thick, just splash in a little more chicken broth until it reaches your desired consistency.
- Tip: Swap the chicken breasts for boneless, skinless thighs if you prefer. Thighs are more forgiving and stay incredibly moist, plus they have a richer flavor that stands up well to the bold garlic and lemon.
- Tip: For a creamy variation, stir in a couple tablespoons of heavy cream or crème fraîche at the very end, after you’ve returned the chicken to the pan. It adds a lovely richness and mellows the acidity slightly.
FAQs
Can I make this Garlic Lemon Chicken ahead of time?
Absolutely! You can cook the chicken and make the sauce up to 2 days in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to serve, gently reheat the sauce in a skillet, add the chicken, and warm through over low heat. You might need to add a splash of broth or water to loosen the sauce if it has thickened too much in the fridge.
What can I use instead of chicken broth?
Vegetable broth works just fine, or you can even use dry white wine for a more complex, adult flavor. If using wine, let it simmer for a couple of minutes to cook off the alcohol before adding the lemon juice. In a real pinch, you could use water with an extra pinch of salt, but the flavor won’t be quite as rich.
My sauce turned out too tart. How can I fix it?
It happens! The acidity of lemons can vary. To balance a too-tart sauce, stir in a tiny pinch of sugar or a teaspoon of honey. You can also add another tablespoon of butter, which will mellow the sharpness and add a creamy richness. Taste as you go until it’s perfectly balanced for you.
Can I use frozen chicken breasts?
I highly recommend thawing the chicken completely first. If you try to cook frozen chicken, the outside will overcook and become tough before the inside is done. Thaw it in the refrigerator overnight, or use the defrost setting on your microwave if you’re in a hurry. Pat it very dry before seasoning.
Is it possible to make this recipe dairy-free?
Yes, easily! Just omit the butter and use an additional tablespoon of olive oil to finish the sauce. The sauce will be a bit less creamy, but it will still be packed with flavor from the garlic, lemon, and pan drippings. You could also stir in a dollop of dairy-free butter alternative if you like.
Garlic Lemon Chicken
Make this easy one-pan Garlic Lemon Chicken with a bright, savory sauce. Ready in 30 minutes for a perfect weeknight dinner. Get the recipe now!
Ingredients
For the Ingredients & Tools
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4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
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3 tbsp olive oil (divided)
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1 tsp kosher salt (plus more to taste)
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1/2 tsp freshly ground black pepper
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1 tsp dried oregano or Italian seasoning
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6 large cloves garlic (minced)
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1/2 cup chicken broth (low-sodium preferred)
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1/4 cup fresh lemon juice (from about 2 lemons)
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2 tbsp unsalted butter
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2 tbsp fresh parsley (chopped)
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1 lemon (thinly sliced, for garnish (optional))
Instructions
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Pat the chicken breasts completely dry with paper towels. Season both sides generously with the salt, pepper, and dried oregano, pressing the spices gently into the meat.01
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Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 5–7 minutes per side, until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove the chicken to a clean plate and set aside.02
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Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and cook, stirring constantly, for just about 30–60 seconds.03
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Pour in the chicken broth and fresh lemon juice. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid simmer for 2–3 minutes, allowing it to reduce slightly.04
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Stir in the butter until it’s fully melted and the sauce looks glossy and slightly thickened. Taste it and adjust the seasoning with a pinch more salt or pepper if needed.05
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Return the chicken breasts and any accumulated juices back to the skillet. Spoon the sauce over the chicken, letting it simmer together for another 2–3 minutes so the chicken heats through and soaks up all that lemony, garlicky goodness.06
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Turn off the heat and stir in the fresh parsley. For a pretty presentation, you can garnish with thin lemon slices. Serve immediately, making sure to pour plenty of that incredible pan sauce over each portion.07
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