This Lemon Garlic Chicken recipe delivers juicy, tender chicken in a bright, tangy pan sauce. It’s a simple yet impressive weeknight meal that comes together in under 30 minutes. The aroma of lemon and garlic filling your kitchen is unbeatable.
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Why You’ll Love This Lemon Garlic Chicken
- Quick & Flavorful: Restaurant-quality taste in under 30 minutes.
- Liquid Gold Sauce: Deglazing creates a glossy, vibrant pan sauce.
- Incredibly Versatile: Pairs beautifully with pasta, rice, or roasted veggies.
- Pantry Staples: Uses simple ingredients you likely already have.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 3 tbsp olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 4 large cloves garlic, minced
- 1/2 cup chicken broth (low-sodium preferred)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- 1 lemon, thinly sliced, for garnish
Tools: A large skillet (preferably stainless steel or cast iron), tongs, a microplane or garlic press, and a whisk.
Notes: Don’t skip the fresh lemon juice—bottled lacks the same bright punch. Real butter at the end adds a silky, rich texture.
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. If your chicken breasts are particularly thick or uneven, place them between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This ensures they cook quickly and evenly, preventing the dreaded dry, overcooked edges.
- Don’t use bottled lemon juice. I know it’s convenient, but for a recipe where lemon is a star ingredient, the flavor difference is night and day. Freshly squeezed lemon juice has a brighter, cleaner acidity that really makes the sauce sing.
- Get your pan properly hot. A properly preheated pan is the secret to getting a beautiful golden-brown sear on your chicken without it sticking. You should see a light shimmer in the oil before you add the chicken.
- Mince, don’t crush your garlic. For this recipe, you want the texture of finely minced garlic to disperse evenly throughout the sauce. Using a garlic press can sometimes make the garlic bitter if it’s cooked for too long.
How to Make Lemon Garlic Chicken
Step 1: Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is a crucial step for getting a good sear. In a small bowl, mix together the salt, black pepper, dried oregano, and dried thyme. Season both sides of the chicken breasts generously with this herb mixture, pressing it in lightly so it adheres.
Step 2: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the chicken breasts. You should hear a satisfying sizzle. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom. The trick is to resist the urge to peek too early!
Step 3: Flip the chicken using tongs. You’ll notice the chicken releases easily from the pan when it’s properly seared. Cook for another 5-7 minutes on the second side, until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate and tent loosely with foil to keep warm.
Step 4: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and cook for just about 30 seconds, stirring constantly, until it becomes incredibly fragrant. You have to watch it closely—garlic can burn in a heartbeat and turn bitter.
Step 5: Pour in the chicken broth and fresh lemon juice. Use your whisk to scrape up all the browned, flavorful bits from the bottom of the pan—this is called deglazing, and it’s where all the deep flavor for your sauce comes from. Let the liquid simmer and reduce for 2-3 minutes.
Step 6: Turn off the heat and whisk in the cold butter, one tablespoon at a time. Swirling the pan helps the butter emulsify into the sauce, making it glossy and slightly thickened. Stir in the fresh parsley. Taste the sauce and adjust seasoning with a pinch more salt or pepper if needed.
Step 7: Return the chicken breasts and any accumulated juices on the plate back to the skillet, turning them to coat thoroughly in the glorious lemon garlic sauce. Let them warm through for a minute. Serve immediately, spooning plenty of that amazing sauce over the top and garnishing with fresh lemon slices.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze sauce and chicken together for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of broth.
Serving Suggestions
Complementary Dishes
- Fluffy Parmesan Orzo — The creamy, cheesy orzo is a dream for soaking up every last drop of that lemony sauce.
- Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette complements the chicken without overpowering it.
- Roasted Asparagus — Toss asparagus in olive oil, salt, and pepper and roast until tender-crisp; the earthy flavor is a perfect match.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrusy notes mirror the lemon in the dish, creating a harmonious pairing.
- Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate and enhances the bright, zesty flavors.
- An Ice-Cold Lager — The clean, crisp finish of a good lager cuts through the richness of the sauce beautifully.
Something Sweet
- Lemon Sorbet — A refreshing, palate-cleansing dessert that continues the citrus theme in the most delightful way.
- Almond Biscotti — The nutty, crunchy cookies are perfect for dipping and provide a lovely textural contrast.
- Berry Crumble — The sweet-tart berries and buttery topping offer a warm, comforting end to the meal.
Top Mistakes to Avoid
- Mistake: Crowding the pan. If you put all the chicken in a pan that’s too small, they’ll steam instead of sear. You need space for the moisture to evaporate so the chicken can properly brown. I’ve messed this up before too, and it makes a world of difference.
- Mistake: Overcooking the garlic. Garlic burns incredibly fast and becomes bitter, which can ruin your entire sauce. Add it to the pan off the direct heat for a moment if you’re worried, and stir constantly for just 30 seconds until fragrant.
- Mistake: Adding cold butter to a boiling sauce. If the sauce is still at a rolling boil when you add the butter, it can break and become oily instead of creamy. Always take the pan off the heat before whisking in the butter.
- Mistake: Skipping the deglazing step. Those browned bits stuck to the pan are pure flavor. If you don’t scrape them up with your liquid, you’re missing out on the deepest, most savory part of the sauce.
Expert Tips
- Tip: Use a mix of butter and oil for searing. While this recipe uses oil, for an even richer flavor, try searing the chicken with one tablespoon of oil and one tablespoon of butter. The milk solids in the butter will brown and give the chicken an incredible, nutty crust.
- Tip: Let the chicken rest. After you cook the chicken and before you slice into it, let it rest for 5 minutes on the plate. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender.
- Tip: Zest your lemons first. Before you juice your lemons, use a microplane to zest them. You can add a teaspoon of the fresh zest to the sauce at the very end for an extra burst of potent lemon aroma and flavor.
- Tip: Swap in chicken thighs. If you prefer dark meat, boneless, skinless chicken thighs work wonderfully here. They’re more forgiving and stay incredibly juicy. Just adjust the cooking time slightly as they may take a minute or two longer.
FAQs
Can I make this Lemon Garlic Chicken ahead of time?
You can certainly prep the components ahead! Season the chicken and keep it covered in the fridge for up to a day. You can also mince the garlic and juice the lemons in advance. I don’t recommend cooking the entire dish ahead, as the chicken is best served fresh from the pan. However, leftovers reheat surprisingly well in a covered skillet over low heat with a splash of broth to loosen the sauce.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced enough, the easiest fix is to let it simmer for another minute or two. If it’s still too thin, you can create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water. Whisk this into the simmering sauce and it will thicken up almost instantly. Just be careful not to add too much, or it can become gloppy.
What can I use instead of chicken broth?
No chicken broth? No problem. Dry white wine is a fantastic substitute—just let it simmer for a minute to cook off the alcohol. Vegetable broth will also work in a pinch. In a real emergency, you can even use water, but you may need to be a bit more generous with your seasoning to make up for the lost flavor.
Is it possible to make this dairy-free?
Absolutely. To make this dairy-free, simply omit the butter at the end. The sauce will be a bit sharper and more acidic without the butter’s richness, but it will still be delicious. For a creamy element, you could whisk in a tablespoon of olive oil or a dollop of dairy-free yogurt or cream cheese alternative at the very end, off the heat.
Can I bake this instead of pan-searing?
You can, but you’ll lose that wonderful seared crust. If you want to bake it, I’d recommend searing the chicken in an oven-safe skillet first, then transferring the entire skillet to a 375°F (190°C) oven to finish cooking for about 10-15 minutes. You’d still make the sauce on the stovetop afterwards using the same pan.
Lemon Garlic Chicken
Make juicy Lemon Garlic Chicken in under 30 minutes! This easy recipe features a tangy pan sauce perfect for weeknights. 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 kosher salt
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1/2 tsp freshly ground black pepper
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1 tsp dried oregano
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1/2 tsp dried thyme
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4 large cloves garlic (minced)
-
1/2 cup chicken broth (low-sodium preferred)
-
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)
-
1 lemon (thinly sliced, for garnish)
Instructions
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Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is a crucial step for getting a good sear. In a small bowl, mix together the salt, black pepper, dried oregano, and dried thyme. Season both sides of the chicken breasts generously with this herb mixture, pressing it in lightly so it adheres.01
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Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the chicken breasts. You should hear a satisfying sizzle. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom. The trick is to resist the urge to peek too early!02
-
Flip the chicken using tongs. You’ll notice the chicken releases easily from the pan when it’s properly seared. Cook for another 5-7 minutes on the second side, until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate and tent loosely with foil to keep warm.03
-
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and cook for just about 30 seconds, stirring constantly, until it becomes incredibly fragrant. You have to watch it closely—garlic can burn in a heartbeat and turn bitter.04
-
Pour in the chicken broth and fresh lemon juice. Use your whisk to scrape up all the browned, flavorful bits from the bottom of the pan—this is called deglazing, and it’s where all the deep flavor for your sauce comes from. Let the liquid simmer and reduce for 2-3 minutes.05
-
Turn off the heat and whisk in the cold butter, one tablespoon at a time. Swirling the pan helps the butter emulsify into the sauce, making it glossy and slightly thickened. Stir in the fresh parsley. Taste the sauce and adjust seasoning with a pinch more salt or pepper if needed.06
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Return the chicken breasts and any accumulated juices on the plate back to the skillet, turning them to coat thoroughly in the glorious lemon garlic sauce. Let them warm through for a minute. Serve immediately, spooning plenty of that amazing sauce over the top and garnishing with fresh lemon slices.07
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