Name: Lemon Garlic Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts; 3 tablespoons olive oil, divided; 4 cloves garlic, minced; 1/4 cup fresh lemon juice (about 2 lemons); 1 teaspoon lemon zest; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano (optional); 2 tablespoons chopped fresh parsley (for garnish); Lemon slices (optional, for garnish)

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Lemon garlic chicken is a flavorful and aromatic dish made by pan-frying seasoned chicken breasts in olive oil and butter, then finishing them with a zesty lemon and garlic sauce. Fresh lemon slices infuse the dish with brightness, making it a fresh and satisfying main course that’s ready in under 30 minutes.

Why You’ll Love This Recipe

Quick and easy preparation with minimal ingredients.
A perfect balance of savory garlic and fresh lemon flavor.
Cooked in one skillet with easy cleanup.
Elegant presentation with lemon slices.
Pairs beautifully with a variety of side dishes.
Naturally gluten-free and can be made dairy-free.
Suitable for meal prep or entertaining.
Juicy, tender chicken with a crisp exterior.
Versatile enough for both weeknight dinners and special occasions.
A wholesome and light main dish option.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breasts
Salt and black pepper
All-purpose flour (optional, for light dredging)
Olive oil
Butter
Fresh garlic, minced
Fresh lemon juice
Chicken broth or water
Fresh lemon slices
Fresh parsley, chopped (for garnish)

directions

If using whole chicken breasts, slice them in half horizontally to create thin cutlets. Season both sides with salt and pepper.
(Optional) Lightly dredge the chicken in flour for a golden, lightly crisp exterior.
In a large skillet, heat olive oil and a small amount of butter over medium-high heat.
Add the chicken to the skillet and cook for about 4–5 minutes per side, or until golden brown and fully cooked. Remove and set aside.
In the same skillet, reduce heat to medium and add more butter if needed. Sauté the minced garlic for about 30 seconds, until fragrant.
Pour in the lemon juice and chicken broth, scraping up the browned bits from the bottom of the pan.
Add lemon slices and simmer the sauce for 2–3 minutes.
Return the chicken to the pan and spoon the sauce over it. Simmer for another 2 minutes until the chicken is heated through.
Garnish with chopped parsley and serve immediately.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes

Variations

Creamy lemon garlic chicken: Add a splash of heavy cream to the sauce for a rich finish.
Herbed version: Add rosemary, thyme, or oregano to the sauce for an herbal note.
Spicy version: Include a pinch of red pepper flakes for heat.
Dairy-free: Use olive oil only and omit butter.
With vegetables: Add baby spinach, asparagus, or broccoli to the skillet in the final minutes.
Low-carb: Skip the flour dredging step.
With wine: Deglaze the pan with a splash of white wine before adding lemon juice.
Breaded variation: Coat chicken with panko crumbs before frying for extra crunch.
Grilled version: Grill the seasoned chicken and finish with warm lemon garlic sauce.
Add capers: For a briny kick, stir in a tablespoon of capers near the end.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat with a splash of water or broth to maintain moisture.
Avoid microwaving if possible, as it may dry out the chicken. Freezing is not recommended due to the lemon-based sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. Adjust cooking time slightly as thighs take longer to cook through.

Is it necessary to dredge the chicken in flour?

No, it’s optional. Flour helps with browning and creates a light crust, but it can be omitted for a lighter or gluten-free version.

Can I make this dish ahead of time?

Yes, you can prepare and cook the chicken ahead. Reheat in the skillet with fresh lemon slices and a bit of broth or water.

What’s the best type of pan to use?

A stainless steel or cast-iron skillet works best for achieving a good sear and developing flavor.

How can I prevent the garlic from burning?

Sauté garlic over medium heat after removing the chicken to avoid burning, which can cause bitterness.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

What are the best side dishes for this recipe?

Steamed vegetables, rice, couscous, or roasted potatoes pair well. A simple salad also complements the flavors.

How do I ensure the chicken stays juicy?

Use thin, even cutlets and avoid overcooking. Let the chicken rest briefly after cooking to retain juices.

Can I double the recipe?

Yes, but cook the chicken in batches to avoid overcrowding the pan, which can reduce browning.

Can I omit the butter?

Yes, you can use olive oil only, though butter adds richness to the sauce.

Conclusion

Lemon garlic chicken is a flavorful, fast, and versatile main dish that brings brightness and savory depth to your dinner table. With juicy pan-seared chicken and a simple garlic-lemon sauce, it offers a satisfying balance of fresh and rich elements. Whether served with vegetables, grains, or salad, it’s a recipe you’ll return to often for both simplicity and flavor.

Lemon Garlic Chicken

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Lemon Garlic Chicken is a bright and flavorful dish made with juicy chicken breasts marinated and cooked in a zesty lemon-garlic sauce. It’s simple, healthy, and perfect for any night of the week.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (plus marinating time)
Yield: 4 servings 1x
Category: Main Dish
Method: Sautéing
Cuisine: Mediterranean
Diet: Halal

Instructions

Cut chicken breasts in half horizontally to create 4 thin cutlets.
In a small bowl, mix 2 tablespoons olive oil, garlic, lemon juice, lemon zest, salt, pepper, and oregano.
Place chicken in a resealable bag or shallow dish and pour marinade over it. Marinate in the refrigerator for at least 30 minutes (up to 2 hours).
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Remove chicken from marinade and cook for 4-5 minutes per side, or until golden and cooked through.
Optional: Pour remaining marinade into the skillet and simmer for 2-3 minutes until slightly thickened.
Serve chicken hot, garnished with chopped parsley and lemon slices.