Lemon Garlic Chicken Skillet is such a fresh and bright dish that never fails to make dinner feel special. Juicy chicken breasts cooked right in a skillet get a lovely coating of tangy lemon juice and fragrant garlic, making every bite pop with flavor. You’ll notice the beautiful golden crust on the chicken that pairs perfectly with the zesty sauce that forms at the bottom of the pan.
I love how easy this recipe is to throw together on a busy weeknight. I usually add a handful of fresh herbs like parsley or thyme on top just before serving, which gives it a little extra color and freshness. It always feels like a nice balance between comfort food and something a bit lighter, which is exactly what I want after a long day.
My favorite way to serve this lemon garlic chicken is with some fluffy rice or creamy mashed potatoes to soak up all that tasty sauce. Sometimes I add a simple side of roasted veggies or a fresh salad to keep things bright and simple. It’s one of those dinners that makes you feel like you put in real effort, even though it’s all cooked in one pan!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless work best for even cooking. If preferred, use chicken thighs for a juicier, more flavorful option, but they may take slightly longer to cook.
Lemon: Fresh lemon juice and zest are key here. Bottled lemon juice won’t give the same bright, fresh flavor, so try to use fresh if possible.
Garlic: Fresh minced garlic adds the most aroma and depth. Garlic powder can be used if needed but will be less vibrant.
Heavy cream: This makes the sauce rich and creamy. For a lighter version, try half-and-half or whole milk, but the sauce won’t be quite as thick.
Chicken broth: Adds savory depth to the sauce. If you don’t have broth, water with a bit of bouillon or broth powder works in a pinch.
How Can I Get That Perfect Golden Brown on My Chicken?
Getting a nice golden crust on the chicken really boosts the flavor and texture. Here’s what I do:
- Pat the chicken dry with paper towels before seasoning. Moisture hinders browning.
- Use a hot skillet with enough oil to coat the bottom—medium-high heat is best.
- Don’t crowd the pan; give each breast space to sear properly.
- Resist moving the chicken around too much. Let it cook undisturbed for 5-7 minutes per side to develop that crust.
- Once browned, remove the chicken before making the sauce to avoid overcooking.
Following these steps, you’ll get beautifully browned chicken with a juicy inside every time.
Equipment You’ll Need
- Large skillet or frying pan – I recommend a skillet with a good non-stick surface or cast iron for even browning.
- Meat thermometer – helps ensure the chicken is cooked to 165°F without overdoing it.
- Garlic mincer or grater – makes quick work of mincing garlic evenly.
- Measuring spoons & cups – for the lemon juice, zest, and liquids, to keep everything precise.
- Wooden spoon or spatula – to stir the sauce without damaging the skillet.
Flavor Variations & Add-Ins
- Protein swap: Use shrimp or salmon instead of chicken for a different seafood twist; they cook faster and absorb flavors well.
- Cheese: A sprinkle of Parmesan or feta before serving adds a salty, creamy note that pairs nicely with the lemon.
- Veggies: Add sautéed spinach, cherry tomatoes, or bell peppers to boost color and nutrition in the sauce.
- Spice it up: Use more red pepper flakes or a dash of paprika for a smoky, spicy kick.
Lemon Garlic Chicken Skillet
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- Juice of 1 lemon
- Zest of 1 lemon
- 3-4 lemon slices, for garnish
- 2 tablespoons chopped fresh parsley
- 1 teaspoon crushed red pepper flakes (optional)
Time Needed:
This dish takes about 10 minutes of active preparation and about 20 minutes to cook, so plan for around 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Start by seasoning both sides of the chicken breasts with salt, pepper, and dried oregano. Heat the olive oil in a large skillet over medium-high heat, then add the chicken breasts. Cook them for about 5 to 7 minutes on each side, until they’re nicely golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
2. Make the Garlic Lemon Sauce:
In the same skillet, add the minced garlic and sauté it for about 30 seconds until you can smell its aroma. Pour in the chicken broth and let it simmer, scraping the pan bottom to loosen any flavorful bits. Then stir in the heavy cream, lemon juice, and lemon zest. Let the sauce simmer gently for 3 to 4 minutes until it thickens a bit.
3. Finish and Serve:
Put the chicken breasts back into the skillet and spoon some sauce over each one. Let them cook in the sauce for another 2 to 3 minutes to warm up and soak in the flavors. Top each breast with a lemon slice and sprinkle generously with chopped parsley and, if you like a little heat, some crushed red pepper flakes. Serve immediately with your favorite side to enjoy all that creamy, tangy goodness!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps ensure even cooking and better texture.
How Can I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but the sauce will be less rich and slightly thinner. For a dairy-free option, try coconut milk.
What Should I Serve with Lemon Garlic Chicken?
This dish pairs wonderfully with rice, mashed potatoes, or steamed vegetables, all great for soaking up the flavorful lemon garlic sauce!