This Lemon Garlic Chicken Skillet is a bright, savory one-pan meal that comes together with minimal effort. The combination of juicy chicken, fresh lemon, and garlic creates a comforting dish perfect for busy weeknights. You’ll love the flavorful pan sauce and easy cleanup.
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Why You’ll Love This Lemon Garlic Chicken Skillet
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Bright, balanced flavor: Garlic and fresh lemon create a harmonious sauce.
- Incredibly versatile: Serve with pasta, rice, potatoes, or salad.
- Fancy yet simple: Impressive enough for guests, easy enough for weeknights.
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
- 1/2 tsp freshly ground black pepper
- 1 tsp dried Italian seasoning
- 1 large lemon (you’ll need juice and slices)
- 4-5 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tbsp unsalted butter
- 1/4 cup fresh parsley, chopped
Tools: A large (10-12 inch) oven-safe skillet is essential here.
Notes: Don’t skip the fresh lemon and garlic—they are the stars of the show. Using good-quality chicken broth improves the sauce.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 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
- Get your chicken to an even thickness. Chicken breasts are often uneven, which leads to uneven cooking. Simply place them between two pieces of plastic wrap and gently pound the thicker end with a rolling pin or heavy pan until they are a uniform ½ to ¾-inch thick.
- Don’t use bottled lemon juice. I know it’s convenient, but the flavor is just not the same. Freshly squeezed lemon juice has a brighter, cleaner taste that won’t have any of that slightly bitter, preserved note.
- Mince your garlic fresh. Pre-minced jarred garlic can sometimes have a muted, almost tinny flavor. Taking the minute to mince fresh cloves will give you a much more potent and aromatic result.
- Make sure your skillet is truly oven-safe. If your skillet has a plastic or rubber handle, it is not oven-safe. You can complete the entire recipe on the stovetop by reducing the heat to a gentle simmer and covering the skillet for the final cooking stage.
How to Make Lemon Garlic Chicken Skillet
Step 1: Pat your chicken breasts completely dry with paper towels. This is a small but crucial step for getting a beautiful, golden-brown sear instead of steaming the chicken. Season both sides generously with the salt, pepper, and dried Italian seasoning, rubbing the spices in gently.
Step 2: Place your large skillet over medium-high heat and add two tablespoons of the olive oil. Once the oil is shimmering hot, carefully add the chicken breasts. You should hear a satisfying sizzle. Sear them for 4-5 minutes on the first side, without moving them, until a deep golden-brown crust forms.
Step 3: Flip the chicken breasts. They should release easily from the pan if a good sear has formed. Cook for another 2-3 minutes on the second side. The chicken will not be fully cooked through at this point—that’s perfect! You’re just building color and flavor. Remove the chicken to a clean plate and set aside.
Step 4: Reduce the heat to medium-low. Add the remaining tablespoon of olive oil to the same skillet. Throw in your minced garlic and cook for just about 60 seconds, stirring constantly. You’ll notice the most incredible aroma, but be careful not to let the garlic burn or it will turn bitter.
Step 5: Pour in the chicken broth to deglaze the pan. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the skillet. This is where so much of the flavor lives! Let the broth simmer for a minute to reduce slightly.
Step 6: Stir in the fresh lemon juice and add the butter. Swirl the pan until the butter has melted and created a slightly glossy, emulsified sauce. 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 from the plate back into the skillet. Spoon some of the sauce over the top. Arrange a couple of thin lemon slices over the chicken for a beautiful presentation and extra citrus infusion.
Step 8: If your skillet is oven-safe, transfer the entire pan to a preheated 375°F (190°C) oven for 5-8 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. If finishing on the stovetop, cover the skillet and let it simmer gently for 5-7 minutes.
Step 9: Once the chicken is cooked, remove the skillet from the heat. Sprinkle the freshly chopped parsley over everything. Let the chicken rest in the sauce for a couple of minutes before serving—this allows the juices to redistribute, ensuring every bite is moist and flavorful.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended as the sauce may separate and chicken texture can suffer.
- Reviving: Reheat gently in a covered skillet with a splash of broth to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, cheesy polenta is a dreamy base that soaks up the lemony garlic sauce perfectly.
- Simple Arugula Salad — The peppery bite of arugula with a light vinaigrette provides a fresh, crisp contrast to the rich chicken.
- Garlic Herb Rice — Fluffy rice cooked with a bit of garlic and herbs complements the main dish without overpowering it.
Drinks
- A Crisp Sauvignon Blanc — The wine’s natural citrus 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.
- Light Pale Ale — The slight bitterness and carbonation cut through the richness of the butter and chicken beautifully.
Something Sweet
- Lemon Sorbet — A refreshing, palate-cleansing dessert that continues the citrus theme in a light and elegant way.
- Vanilla Panna Cotta — The smooth, creamy, and simple flavor of panna cotta is a lovely, calming finish after the zesty main course.
- Almond Biscotti — A crunchy, not-too-sweet cookie that’s perfect for dipping into a final cup of coffee or tea.
Top Mistakes to Avoid
- Overcrowding the Skillet: If you put all the chicken in a pan that’s too small, the pieces will steam instead of sear. You need space for the moisture to evaporate so the chicken can properly brown. If necessary, cook in two batches.
- Burning the Garlic: Garlic burns in a heartbeat and turns bitter, which can ruin your entire sauce. Keep the heat low when you add it and stir constantly. It should become fragrant and just start to turn golden, not brown.
- Overcooking the Chicken: Since you finish cooking the chicken in the sauce, it’s easy to let it go too long. Use a meat thermometer! Pull it out at 165°F (74°C), as it will continue to cook a little while resting. Dry, tough chicken is the number one complaint with dishes like this.
- Skipping the Deglazing Step: Those browned bits stuck to the pan are pure flavor gold. When you add the broth and scrape them up, you’re building the foundation of your sauce. Leaving them behind is a huge missed opportunity.
Expert Tips
- Tip: For an extra layer of flavor, season your chicken with the salt and spices up to 30 minutes before cooking and let it sit uncovered in the fridge. This “dry-brining” helps season the meat more deeply and leads to a better sear.
- Tip: If your sauce seems a bit thin after the chicken is cooked, simply remove the chicken to a serving platter, turn the heat back up to medium-high, and let the sauce reduce for a minute or two until it coats the back of a spoon.
- Tip: Add a tablespoon of capers to the sauce along with the garlic for a briny, salty punch that pairs wonderfully with the lemon. It’s a simple way to elevate the dish to a new level.
- Tip: For a creamier sauce, stir in a splash (about ¼ cup) of heavy cream or half-and-half after the butter has melted. Let it simmer for a minute to thicken slightly. It creates a luxurious, velvety texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs would be fantastic. You’ll want to sear them skin-side down first to render the fat and crisp up the skin. Because thighs have more fat and connective tissue, they may need a slightly longer cooking time in the oven, around 10-15 minutes, to become tender. Just always check for an internal temperature of 165°F (74°C). The richer flavor of thighs stands up beautifully to the bright lemon and garlic.
How do I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is gently in a covered skillet over low heat with a tiny splash of chicken broth or water to loosen the sauce. Microwaving can make the chicken rubbery, so the stovetop is definitely preferred to maintain the best texture.
My sauce broke and looks oily. What happened?
This usually happens if the heat was too high when you added the butter or if the sauce reduced too aggressively. The emulsion of fat and liquid separates. Don’t worry, it’s fixable! Remove the pan from the heat and whisk in a teaspoon of cold butter or a splash of broth. This should help bring it back together. Next time, keep the heat low and steady when creating the sauce.
Can I make this dish ahead of time?
You can do some prep ahead to make things faster. You can pound the chicken, mince the garlic, chop the parsley, and juice the lemon a few hours in advance. However, I don’t recommend fully cooking it ahead of time, as the chicken is best served fresh from the pan. The reheating process can easily lead to overcooked meat.
What can I use if I don’t have an oven-safe skillet?
No problem! After you create the sauce in the skillet, simply transfer everything to a baking dish before popping it in the oven. It’s one extra dish to wash, but it works perfectly. Alternatively, you can finish the entire recipe on the stovetop by reducing the heat to low, covering the skillet, and simmering gently until the chicken is cooked through.
Lemon Garlic Chicken Skillet
Make this easy Lemon Garlic Chicken Skillet for a bright, one-pan meal ready in 30 minutes. Perfect for busy weeknights! Get the recipe now.
Ingredients
For the 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)
-
1/2 tsp freshly ground black pepper
-
1 tsp dried Italian seasoning
-
1 large lemon (you'll need juice and slices)
-
4-5 cloves garlic (minced)
-
1/2 cup chicken broth
-
2 tbsp unsalted butter
-
1/4 cup fresh parsley (chopped)
Instructions
-
Pat your chicken breasts completely dry with paper towels. Season both sides generously with the salt, pepper, and dried Italian seasoning, rubbing the spices in gently.01
-
Place your large skillet over medium-high heat and add two tablespoons of the olive oil. Once the oil is shimmering hot, carefully add the chicken breasts. Sear them for 4-5 minutes on the first side, without moving them, until a deep golden-brown crust forms.02
-
Flip the chicken breasts. Cook for another 2-3 minutes on the second side. The chicken will not be fully cooked through at this point. Remove the chicken to a clean plate and set aside.03
-
Reduce the heat to medium-low. Add the remaining tablespoon of olive oil to the same skillet. Throw in your minced garlic and cook for just about 60 seconds, stirring constantly.04
-
Pour in the chicken broth to deglaze the pan. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the skillet. Let the broth simmer for a minute to reduce slightly.05
-
Stir in the fresh lemon juice and add the butter. Swirl the pan until the butter has melted and created a slightly glossy, emulsified sauce. Taste the sauce and adjust seasoning with a pinch more salt or pepper if needed.06
-
Return the chicken breasts and any accumulated juices from the plate back into the skillet. Spoon some of the sauce over the top. Arrange a couple of thin lemon slices over the chicken for a beautiful presentation and extra citrus infusion.07
-
If your skillet is oven-safe, transfer the entire pan to a preheated 375°F (190°C) oven for 5-8 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. If finishing on the stovetop, cover the skillet and let it simmer gently for 5-7 minutes.08
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Once the chicken is cooked, remove the skillet from the heat. Sprinkle the freshly chopped parsley over everything. Let the chicken rest in the sauce for a couple of minutes before serving.09
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