This Lemon Garlic Chicken recipe transforms simple chicken into a spectacular meal with bright, bold flavors. The combination of zesty lemon and savory garlic creates a juicy, tender dish that feels fancy but comes together easily. It’s a comforting, aromatic meal perfect for any occasion.
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Why You’ll Love This Lemon Garlic Chicken
- Minimal effort: Simple ingredients and pan-built sauce deliver restaurant-quality flavor.
- Juicy results: Searing then simmering locks in moisture for tender chicken every time.
- Versatile serving: Pairs perfectly with pasta, potatoes, salads, or crusty bread.
- Aromatic therapy: Your kitchen will smell incredible as garlic and lemon sizzle together.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 3 tbsp olive oil, divided
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano or Italian seasoning
- 1 tbsp unsalted butter
- 6 large garlic cloves, minced
- 1/2 cup chicken broth (low-sodium preferred)
- 1/4 cup fresh lemon juice (from about 2 large lemons)
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- 1 lemon, thinly sliced, for garnish (optional)
Tools: A large skillet (stainless steel or cast iron works best), tongs, a microplane or zester, and a sharp knife.
Notes: Using fresh lemon juice and garlic is non-negotiable here—it makes all the difference in achieving that bright, punchy flavor. And don’t shy away from the butter; it adds a lovely richness that brings the whole sauce together.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts to an even thickness. This is the single best trick for perfectly cooked chicken. Place them between two pieces of plastic wrap and gently pound the thicker ends until they’re about ¾-inch thick all over. This ensures they cook evenly and don’t dry out.
- Use fresh lemons, please! The bottled lemon juice just doesn’t have the same vibrant, sunny flavor. Roll your lemons on the countertop with a bit of pressure before juicing them—you’ll get so much more juice out of them.
- Don’t burn the garlic! Garlic can go from fragrant and golden to bitter and burnt in seconds. Have your liquids (broth and lemon juice) measured and ready to go nearby so you can add them to the pan the moment the garlic becomes aromatic.
- Let the chicken rest before slicing. I know it’s tempting to dig right in, but giving the chicken a few minutes to rest after cooking allows the juices to redistribute throughout the meat, making it even more tender.
How to Make Lemon Garlic Chicken
Step 1: Prepare the Chicken. Start by patting your chicken breasts completely dry with paper towels—this is crucial for getting a beautiful, golden sear. If your chicken breasts are very uneven, place them one at a time between two sheets of plastic wrap and gently pound the thicker ends with a rolling pin or meat mallet until they are a uniform ¾-inch thickness. This little bit of effort guarantees they’ll cook through at the same rate. Season both sides generously with the salt, black pepper, and dried oregano, pressing the seasoning gently into the meat.
Step 2: Sear to Perfection. Heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. You’ll know the pan is ready when the oil shimmers. Carefully place the chicken breasts in the pan, making sure not to overcrowd them—you might need to work in batches. Let them cook undisturbed for 5-7 minutes, until a gorgeous golden-brown crust forms on the bottom. Flip them with tongs and cook for another 5-7 minutes on the other side until cooked through. The internal temperature should read 165°F (74°C) when checked with an instant-read thermometer. Transfer the chicken to a clean plate and tent it loosely with foil.
Step 3: Build the Aromatic Base. Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter has melted and foamed, add the minced garlic. Now, this is where you need to pay attention—sauté the garlic for just 30-60 seconds, stirring constantly, until it’s incredibly fragrant. You’ll notice the color change to a light golden hue. The second it becomes aromatic, you must move to the next step to prevent it from burning and turning bitter.
Step 4: Create the Glorious Sauce. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Those bits are pure flavor gold! Let the broth simmer for about a minute. Then, stir in the fresh lemon juice and lemon zest. Allow the sauce to bubble and reduce for 2-3 minutes. You’ll see it start to thicken slightly and become glossy. This is when the magic really happens—the sharp acidity of the lemon mellows and melds with the rich, savory notes from the pan.
Step 5: Bring It All Together. Return the cooked chicken breasts and any accumulated juices from the plate back into the skillet. Spoon the sauce over the chicken, ensuring every piece is well-coated. Let everything heat through for another 1-2 minutes so the chicken can reabsorb some of those incredible flavors. Turn off the heat and stir in the fresh parsley right at the end—it adds a pop of color and a fresh, grassy note that brightens the entire dish.
Step 6: Serve Immediately. Transfer the Lemon Garlic Chicken to a serving platter. Pour every last drop of that lip-smacking pan sauce over the top. For a beautiful presentation, garnish with the thin lemon slices and an extra sprinkle of fresh parsley. Serve it right away while it’s hot and the sauce is at its most glossy and inviting.
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; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of broth to restore sauce consistency.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Risotto — The rich, cheesy rice is the perfect canvas for that zesty lemon garlic sauce to soak into, creating a heavenly bite every time.
- Garlic Herb Roasted Asparagus — The earthy, slightly charred flavor of the asparagus complements the bright chicken and adds a wonderful textural contrast.
- Buttery Mashed Potatoes — There’s nothing more comforting than a fluffy pile of mashed potatoes smothered in this vibrant, tangy sauce. It’s a classic for a reason.
Drinks
- A Crisp Sauvignon Blanc — The wine’s natural citrus and herbaceous notes mirror the flavors in the dish, creating a beautifully harmonious pairing.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence cleanses the palate between bites, making each mouthful taste as bright as the first.
- Light Pale Ale — The beer’s slight bitterness and carbonation cut through the richness of the sauce, balancing the meal perfectly.
Something Sweet
- Lemon Sorbet — Continuing the citrus theme with a clean, refreshing dessert that feels light and palate-cleansing after the savory main course.
- Vanilla Panna Cotta with Berry Compote — The creamy, smooth panna cotta provides a lovely, mild contrast to the zingy chicken, while the berries add a touch of sweetness.
- Almond Biscotti — A crunchy, not-too-sweet cookie that’s perfect for dipping into a final cup of coffee or tea, rounding off the meal nicely.
Top Mistakes to Avoid
- Mistake: Not drying the chicken before searing. Any surface moisture will steam the chicken instead of allowing a proper, crispy, golden-brown crust to form. Pat it thoroughly with paper towels—it’s a simple step with a huge payoff.
- Mistake: Moving the chicken too soon. I’ve messed this up before too… the second you place the chicken in the hot pan, resist the urge to poke or move it! Let it develop that beautiful sear, which also helps it release from the pan naturally.
- Mistake: Burning the garlic. Garlic cooks in a flash. If you walk away or let it sizzle for too long, it will become acrid and bitter, which can ruin the entire sauce. Keep a watchful eye and have your next ingredients ready.
- Mistake: Skipping the deglazing step. Those browned bits stuck to the bottom of your pan are concentrated flavor. Not scraping them up with the broth means you’re leaving the best part of the sauce behind!
Expert Tips
- Tip: Use a mix of butter and oil. The oil has a higher smoke point, which helps with the initial sear, while the butter adds an irreplaceable, rich flavor to the sauce. Using both gives you the best of both worlds.
- Tip: Add a pinch of red pepper flakes. If you enjoy a subtle kick, adding a pinch of red pepper flakes to the garlic as it sautés will infuse the oil with a gentle, warming heat that plays wonderfully with the lemon.
- Tip: Finish with a cold knob of butter. For an extra-luxurious, restaurant-style sauce, turn off the heat and swirl in one more tablespoon of cold butter right at the end. This emulsifies the sauce, making it even glossier and richer.
- Tip: Don’t crowd the pan. If you put too much chicken in the pan at once, the temperature drops and the chicken will steam and stew in its own juices instead of searing. Cook in batches if your skillet isn’t large enough.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs would be fantastic and add even more flavor. You’ll just need to adjust the cooking time, as thighs take a bit longer to cook through. Start by searing the skin-side down until crispy, then flip and continue cooking. The higher fat content in thighs also makes them very forgiving and hard to overcook.
How can I make the sauce thicker?
If you prefer a thicker, more gravy-like sauce, you have a couple of easy options. You can let it reduce for a few more minutes over medium heat. Alternatively, create a quick slurry by mixing one teaspoon of cornstarch with one tablespoon of cold water, then whisk it into the simmering sauce. It will thicken up almost instantly.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. Microwaving can make the chicken rubbery, so the stovetop is definitely preferred.
Can I make this dish ahead of time?
You can do some prep ahead to save time! You can pound the chicken and season it the night before, keeping it covered in the fridge. You can also mince the garlic and juice the lemons ahead of time. I’d recommend cooking it fresh, though, as the seared texture of the chicken is best right out of the pan.
Is it possible to make this dairy-free?
Yes, it’s very easy! Simply omit the butter and use an additional tablespoon of olive oil instead. The sauce will be a bit less rich, but the bright, dominant flavors of lemon and garlic will still shine through beautifully.
Lemon Garlic Chicken
Make juicy, flavorful Lemon Garlic Chicken in just 30 minutes with this easy recipe. Perfect for a quick weeknight dinner. Get the simple steps now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
3 tbsp olive oil (divided)
-
1 tsp salt (plus more to taste)
-
1/2 tsp freshly ground black pepper
-
1 tsp dried oregano or Italian seasoning
-
1 tbsp unsalted butter
-
6 large cloves garlic (minced)
-
1/2 cup chicken broth (low-sodium preferred)
-
1/4 cup fresh lemon juice (from about 2 large lemons)
-
1 tsp lemon zest
-
2 tbsp fresh parsley (chopped)
-
1 lemon (thinly sliced, for garnish (optional))
Instructions
-
Start by patting your chicken breasts completely dry with paper towels—this is crucial for getting a beautiful, golden sear. If your chicken breasts are very uneven, place them one at a time between two sheets of plastic wrap and gently pound the thicker ends with a rolling pin or meat mallet until they are a uniform ¾-inch thickness. This little bit of effort guarantees they’ll cook through at the same rate. Season both sides generously with the salt, black pepper, and dried oregano, pressing the seasoning gently into the meat.01
-
Heat 2 tablespoons of the olive oil in your large skillet over medium-high heat. You’ll know the pan is ready when the oil shimmers. Carefully place the chicken breasts in the pan, making sure not to overcrowd them—you might need to work in batches. Let them cook undisturbed for 5-7 minutes, until a gorgeous golden-brown crust forms on the bottom. Flip them with tongs and cook for another 5-7 minutes on the other side until cooked through. The internal temperature should read 165°F (74°C) when checked with an instant-read thermometer. Transfer the chicken to a clean plate and tent it loosely with foil.02
-
Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter has melted and foamed, add the minced garlic. Now, this is where you need to pay attention—sauté the garlic for just 30-60 seconds, stirring constantly, until it’s incredibly fragrant. You’ll notice the color change to a light golden hue. The second it becomes aromatic, you must move to the next step to prevent it from burning and turning bitter.03
-
Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Those bits are pure flavor gold! Let the broth simmer for about a minute. Then, stir in the fresh lemon juice and lemon zest. Allow the sauce to bubble and reduce for 2-3 minutes. You’ll see it start to thicken slightly and become glossy. This is when the magic really happens—the sharp acidity of the lemon mellows and melds with the rich, savory notes from the pan.04
-
Return the cooked chicken breasts and any accumulated juices from the plate back into the skillet. Spoon the sauce over the chicken, ensuring every piece is well-coated. Let everything heat through for another 1-2 minutes so the chicken can reabsorb some of those incredible flavors. Turn off the heat and stir in the fresh parsley right at the end—it adds a pop of color and a fresh, grassy note that brightens the entire dish.05
-
Transfer the Lemon Garlic Chicken to a serving platter. Pour every last drop of that lip-smacking pan sauce over the top. For a beautiful presentation, garnish with the thin lemon slices and an extra sprinkle of fresh parsley. Serve it right away while it’s hot and the sauce is at its most glossy and inviting.06
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