Lemon Garlic Chicken is an easy and tasty meal made with juicy chicken breasts cooked in a creamy lemon and garlic sauce. It’s quick to make and perfect for any day, whether for a family dinner or a simple meal. The fresh lemon and garlic give the dish a nice bright flavor that everyone will enjoy.
Why You’ll Love This Lemon Garlic Chicken Recipe
This Lemon Garlic Chicken recipe stands out because it balances bright and savory flavors beautifully. The garlic butter sauce enriched with lemon juice and fresh herbs adds a luscious creaminess without being heavy. The chicken stays tender thanks to pounding it evenly before cooking, which ensures quick, even cooking and a moist texture. Plus, it’s a straightforward recipe that doesn’t require complicated techniques or hard-to-find ingredients. Whether you’re a beginner or an experienced cook, you’ll enjoy how effortlessly this dish comes together and impresses your family or friends.
Ingredients for Lemon Garlic Chicken
Here’s everything you’ll need to prepare this delicious meal:
- 4 boneless, skinless chicken breasts (about 2 pounds), pounded to 1/2-inch thickness
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- 1/2 cup low-sodium chicken broth
- Juice of 1 medium lemon (about 3 tablespoons)
- 2 tablespoons chopped fresh parsley leaves
- 1 small lemon, thinly sliced
How to Make Lemon Garlic Chicken
Start by preparing your chicken breasts. Use a meat mallet or rolling pin to pound each breast to about half an inch thick. This helps the chicken cook evenly and remain juicy. Next, pat the chicken dry with paper towels to ensure a nice sear. Generously season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the chicken breasts to the hot pan, working in batches if necessary to avoid overcrowding. Cook without moving them for 6 to 7 minutes, allowing a deep golden crust to form. Flip and cook the other side for another 6 to 7 minutes. When cooked through, transfer the chicken to a plate and set it aside.
Lower the heat to medium, then add the butter to the skillet. Once melted, add the finely chopped shallot, minced garlic, and an additional pinch of salt and pepper. Stir occasionally and cook for about a minute, until the shallot starts to soften and the garlic becomes fragrant.
Sprinkle the flour over the shallot and garlic, stirring constantly to coat them evenly. Let it cook for another minute to remove the raw flour taste. Slowly pour in the half-and-half (or milk) and chicken broth, stirring continuously to prevent lumps. Scrape up any browned bits stuck to the bottom of the pan — this adds great flavor to your sauce.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Return the chicken breasts to the pan and let them cook in the sauce for 3 to 4 minutes. The sauce will thicken and coat the back of a spoon when it’s ready. Stir in the fresh lemon juice to brighten the flavor.
To finish, sprinkle chopped parsley over the chicken and lay thin lemon slices on top for a fresh, decorative touch. Serve the dish immediately while warm.
How to Serve Lemon Garlic Chicken
This dish pairs wonderfully with a variety of sides that complement its creamy lemon sauce. You can serve it alongside steamed rice, which soaks up the sauce beautifully, or with buttery mashed potatoes for a comforting meal. Roasted or steamed vegetables like asparagus, green beans, or broccoli, add color and freshness to the plate.
For a lighter option, serve the chicken over a bed of mixed greens or alongside a crisp salad with a simple vinaigrette. Bread lovers will appreciate a crusty loaf or garlic bread to mop up every last drop of sauce. No matter what you choose, this Lemon Garlic Chicken brings a perfect balance of flavors that’s sure to satisfy.
Expert Tips for Making the Best Lemon Garlic Chicken
- Pound the chicken breasts evenly to ensure they cook at the same rate and stay juicy. Thin pieces cook faster and more evenly.
- Don’t skip drying the chicken before cooking. Removing moisture helps create a golden brown crust rather than steaming the meat.
- Use fresh lemon juice for the best bright, citrus flavor. Bottled lemon juice won’t provide the same freshness.
- When adding the flour to the butter, stir constantly to avoid lumps and ensure a smooth sauce.
- Keep the heat moderate when simmering the sauce so it thickens nicely without burning.
- If you want a thicker sauce, you can add a bit more flour or let it simmer a few minutes longer.
- Garnish with fresh parsley and lemon slices, not only for taste but for visual appeal.
How to Store Lemon Garlic Chicken
If you have leftovers, store the chicken and sauce together in an airtight container. Keep it refrigerated and use within three days for best flavor and safety. When reheating, warm it gently on the stovetop or in the microwave until heated through, being careful not to overcook the chicken. If the sauce has thickened too much in the fridge, add a splash of milk or broth to loosen it up while reheating.
Variations of Lemon Garlic Chicken
You can customize this recipe in several ways to suit your preferences. Try swapping the half-and-half for coconut milk or almond milk if you prefer a dairy-free option. To add more herbs, consider stirring in thyme, rosemary, or basil along with the parsley for an herbal twist.
For extra texture, sprinkle some toasted pine nuts or slivered almonds over the finished dish. If you like a bit of heat, add crushed red pepper flakes to the sauce during cooking.
To make it a complete meal, serve the chicken with sautéed mushrooms or spinach stirred into the sauce. You can also make the dish with chicken thighs instead of breasts for richer flavor and more tenderness. Just adjust the cooking time accordingly to ensure the thighs are cooked through.
Frequently Asked Questions About Lemon Garlic Chicken
What kind of chicken works best for this recipe?
Boneless, skinless chicken breasts are ideal because they cook evenly and quickly. You can also use chicken thighs, but you may need to adjust cooking times.
Can I prepare this dish ahead of time?
Yes, you can cook the chicken and sauce separately and combine them just before serving. However, it’s best served fresh for the best texture and flavor.
What can I serve with Lemon Garlic Chicken?
Rice, mashed potatoes, steamed vegetables, or a simple salad are excellent side dishes. Bread to soak up the sauce is also a great choice.
Is this recipe suitable for meal prep?
Absolutely! This dish stores well in the fridge and can be reheated for lunches or dinners during the week.
How can I make the sauce thicker or thinner?
To thicken, simmer the sauce longer or add a bit more flour when cooking. To thin, add a splash of milk or chicken broth while reheating.
Lemon Garlic Chicken
Ingredients
- 4 whole boneless, skinless chicken breasts (about 2 pounds, pounded to 1/2-inch thickness)
- 1/2 teaspoon kosher salt (plus more for seasoning)
- 1/4 teaspoon black pepper (plus more for seasoning)
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small shallot (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- 1/2 cup low-sodium chicken broth
- 1 whole medium lemon (juiced, about 3 tablespoons)
- 2 tablespoons fresh parsley leaves (chopped)
- 1 small lemon (thinly sliced)
Instructions
- Pound chicken breasts to 1/2-inch thickness. Pat dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden and cooked through. Remove from skillet and set aside.
- Reduce heat to medium and add butter, shallot, garlic, salt, and pepper to the skillet. Cook for about a minute until fragrant.
- Sprinkle flour over the mixture and stir, cooking for another minute. Slowly add half-and-half and chicken broth, stirring continuously.
- Bring to a boil, then reduce to a simmer. Return chicken to the skillet and cook for 3-4 minutes until the sauce thickens. Stir in lemon juice.
- Garnish with parsley and lemon slices before serving.
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