1. Introduction
If weeknight dinners had a crown, Lemon Garlic Skillet Chicken would wear it proudly.
Why? Because it’s quick, full of flavor, and only dirties one pan (less time scrubbing, more time eating!).
This dish brings together the tangy brightness of fresh lemon juice, the savory kick of garlic, and tender, juicy chicken breasts or thighs, all seared to golden perfection in a skillet. It’s the kind of meal that feels restaurant-fancy but is secretly weeknight-easy.
2. Ingredients – Your Shopping List
Here’s everything you’ll need to whip up this zesty chicken magic:
For 4 servings
- Chicken breasts or thighs – 4 pieces (about 1.5 lbs total) – I recommend skinless and boneless for quick cooking.
- Olive oil – 2 tablespoons (extra virgin works best).
- Garlic – 4 cloves, minced (fresh garlic gives a richer flavor than jarred).
- Fresh lemon juice – 3 tablespoons (about 1 large lemon).
- Lemon zest – from 1 lemon (adds extra punch).
- Chicken broth – ½ cup (low sodium so you control the salt).
- Butter – 2 tablespoons (unsalted).
- Salt – 1 teaspoon (adjust to taste).
- Black pepper – ½ teaspoon (freshly cracked if possible).
- Fresh parsley – 2 tablespoons, chopped (optional garnish).
3. Preparation Steps – Barney Style
(Keep it simple, no chef diploma required)
- Pat chicken dry – This helps it sear better.
- Season generously – Sprinkle both sides with salt and pepper.
- Zest and juice the lemon – Keep them separate; you’ll use both later.
- Mince the garlic – The smaller, the better for even cooking.
- Chop parsley – If using for garnish.
4. Cooking Instructions – Step-by-Step
- Heat the skillet – Place a large skillet over medium-high heat. Add olive oil and let it shimmer (about 1 min).
- Sear the chicken – Add chicken to the pan, smooth side down. Cook for 5–6 minutes without moving it until golden brown. Flip and cook another 4–5 minutes. Remove to a plate.
- Make the sauce base – Lower heat to medium, add butter to the same skillet. Once melted, toss in garlic. Sauté for 30 seconds until fragrant (don’t burn it!).
- Deglaze – Pour in chicken broth and lemon juice. Scrape up the browned bits at the bottom with a wooden spoon (that’s flavor gold).
- Add zest – Stir in lemon zest for brightness.
- Return chicken – Place chicken back in the skillet. Simmer for 3–4 minutes, spooning sauce over the top until fully cooked (internal temp: 165°F / 74°C).
- Finish & serve – Sprinkle with fresh parsley and serve hot.
💡 Secret tip: Let the chicken rest for 2–3 minutes after cooking so the juices lock in.
5. Serving Suggestions
- Serve over garlic mashed potatoes, buttery rice, or angel hair pasta to soak up the sauce.
- Pair with steamed asparagus, green beans, or roasted veggies for a balanced plate.
- Garnish with extra lemon slices for a pretty presentation.
6. Additional Tips & Tweaks
- Make it creamy: Stir in ¼ cup heavy cream at the end for a richer sauce.
- Herb boost: Add fresh thyme or rosemary with the garlic for earthy flavor.
- Keto-friendly: Skip the rice/pasta and serve with cauliflower mash.
- Extra tang: Add a splash of white wine before the broth for more depth.
7. Wrap-Up & Fun Fact
This Lemon Garlic Skillet Chicken proves that simple ingredients can deliver bold flavors. One pan, under 30 minutes, and a dish that feels like you spent hours cooking — what’s not to love?
Fun fact: Lemon and garlic have been a cooking duo since ancient Rome, where they were used together to tenderize and flavor meats. Turns out, the classics never go out of style.
8. Nutrition Facts (Per Serving – Based on 4 servings)
- Calories: 285
- Protein: 28g
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugar: 0.5g
- Sodium: 480mg
9. FAQ
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs are juicier and harder to overcook — just adjust cooking time slightly.
Q: Can I prep this ahead of time?
A: Yes. You can season the chicken and make the sauce in advance. Store separately and heat together before serving.
Q: How do I know when the chicken is done?
A: Use a meat thermometer — it should read 165°F (74°C) at the thickest part.
Q: Can I make it dairy-free?
A: Swap butter for a plant-based alternative like olive oil or vegan butter.
Q: Does it freeze well?
A: Yes, but for best texture, freeze only the cooked chicken. Make the sauce fresh when reheating.
