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Lemon Garlic Chicken

This lemon garlic chicken features tender, juicy chicken breasts seared to golden perfection and simmered in a vibrant, buttery lemon garlic sauce. It's a quick, one-pan dinner that delivers restaurant-quality flavor with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 ounces each, pounded to even thickness
  • 1 tsp kosher salt plus more for seasoning
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil for searing
  • 4 tbsp unsalted butter divided
  • 6 garlic cloves minced
  • 1/2 cup chicken broth low-sodium recommended
  • 1/4 cup fresh lemon juice from 1-2 large lemons
  • 1 tsp lemon zest
  • 1/2 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet (10-12 inch, stainless steel or cast iron recommended)
  • Kitchen tongs
  • Citrus juicer
  • Microplane or fine grater for zest
  • Instant-read thermometer

Method
 

  1. Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and pepper. This step is crucial for a good sear and flavorful chicken. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
  2. Carefully add the chicken breasts to the hot skillet. Sear without moving for 5-7 minutes, until a deep golden-brown crust forms. Flip and cook for another 5-7 minutes on the other side. Transfer the chicken to a clean plate; it will finish cooking in the sauce later.
  3. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for 60-90 seconds, stirring constantly, until fragrant but not browned. Pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits from the pan bottom.
  4. Stir in the fresh lemon juice, lemon zest, and dried thyme. Bring the sauce to a simmer and let it cook for 2-3 minutes to reduce slightly. This concentrates the flavors beautifully. Taste and adjust seasoning with a pinch more salt if needed.
  5. Return the chicken breasts and any accumulated juices to the skillet, nestling them into the sauce. Spoon some sauce over the top. Cover the skillet, reduce heat to low, and let it cook for 5-8 minutes, until the chicken is cooked through (165°F internal temperature).
  6. Remove from heat. Garnish with freshly chopped parsley. Serve the chicken immediately, spooning plenty of the delicious lemon garlic sauce over each portion. For the best experience, serve with a side that soaks up the sauce, like mashed potatoes or crusty bread.

Notes

Chef's Tips:
• For a richer sauce, substitute 1/4 cup of heavy cream or full-fat coconut milk for an equal amount of the chicken broth.
• Avoid bottled lemon juice; the fresh flavor is essential here.
• Serve over pasta, rice, or with roasted vegetables for a complete meal.
Food Safety:
• Always cook chicken to a minimum internal temperature of 165°F (74°C)
• Do not leave cooked chicken at room temperature for more than 2 hours