One bite, and your family will go nuts over this lemon garlic chicken recipe.
It’s a simple one-pot meal that tastes expensive but is so easy to whip up. And the zesty sauce will have you licking your plate clean.
Trust me, this easy chicken dinner is sure to earn a permanent spot on your weekly menu.
One-Pan Lemon Garlic Chicken
Chicken breasts have a reputation for being boring. But this lemon garlic chicken recipe will quickly change your mind!
The thick, lemon and garlic sauce is heavenly. It infuses freshly smashed garlic, herbs, and cream with a kiss of acidity from fresh lemon juice.
And after the chicken breasts simmer in that sauce, you can almost cut them with a spoon!
It’s one of those super simple weeknight meals that everyone will love.
The best part? It all happens in one pan. Which means fewer dishes at the end of the night. What’s not to love?
Ingredients
I love a recipe that uses simple, easy-to-find ingredients.
And this one is no exception. In fact, you likely have most of them in your pantry already!
Here’s everything you need for this lemon garlic chicken recipe:
- Chicken Breasts or Thighs: Chicken breasts work wonderfully in this recipe. But thighs are great too.
- Spices: There’s no need to raid that spice rack. All you need in this dish is a quick mix of salt, pepper, and dried thyme.
- Olive Oil and Butter: To sear the chicken with golden brown flavor.
- Garlic: As always, fresh is best. But that’s especially true here since it’s the co-star of the show!
- Shallots: Shallots are like a fusion between onions and garlic. You can use regular onions, but the added aromatics make this dish pop.
- Chicken Broth and Heavy Cream: Chicken broth creates the base for the sauce, while the cream makes it wonderfully thick and creamy.
- Lemon Juice. Again, fresh is best! It makes a big difference, trust me.
Scroll to the end to find the full list and complete method.
How to Make Lemon Garlic Chicken
Lemon garlic chicken may taste like it came from a fancy restaurant, but it’s so easy to recreate!
And since it comes together so fast, it’s the perfect one-pan chicken dinner for busy weeknights.
Here’s a breakdown of the steps:
1. Cook the chicken. Season it with salt and pepper, and sear for 3-4 minutes per side. Then remove it from the pan and set aside.
2. Sauté the aromatics in the same pan as the chicken. That way, you don’t lose any flavor.
3. Add the liquids. Whisk in chicken broth, lemon juice, and thyme. Simmer, then add the heavy cream and reduce the heat to low.
4. Add the chicken, simmer, and serve! Top it with fresh parsley and serve with salad, potatoes, or a selection of veggies.
Tips for Success
Here are some quick tips and tricks to ensure that your lemon chicken dish comes out perfectly.
- Use a meat thermometer. That way, you don’t have to guess when the meat is cooked. Perfectly cooked chicken has an internal temperature of 165 degrees Fahrenheit.
- Ditch the lemon seeds. Be sure to strain the fresh lemon juice. The seeds could crack your teeth, and they have a bitter flavor that’ll ruin the sauce.
- Make it cheesy. Want to take this dish over the top? A little (or a lot) of Parmesan cheese.
- Thicken the sauce. If you find the sauce is too thin, make a cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water, mixed). Add it to the dish before returning the chicken to the pot and stir until thick.
How to Store
If your family is anything like mine, they’ll gobble this up in one sitting.
But, if you happen to have leftovers, here’s what you need to know about storing and reheating them:
To Store: Let the chicken cool, then transfer it to an air-tight container. Store it in the fridge for up to 5 days.
To Reheat: Place leftovers in a baking dish and cover with foil. Reheat in the oven at 350 degrees Fahrenheit for 15-20 minutes.
Note: I don’t recommend freezing this as the sauce is likely to split after thawing. Cream and lemon juice simply don’t play well together.
That said, you could freeze the chicken without the sauce. Place it in a freezer bag and store it for up to 1 month.
Thaw in the fridge overnight, make the sauce fresh, then add the chicken and cook until heated through.
What to Serve with Lemon Garlic Chicken
A stunning main course like this deserves an equally impressive side dish.
And the great thing about lemon garlic chicken is that it goes with just about anything.
Here’s a few ideas:
- Buttery rice
- Pasta
- Roasted potatoes
- Green beans
- Quinoa
- Brussels sprouts
When all else fails, you can’t go wrong with a simple garden salad!
More Easy Chicken Recipes To Try
Chicken And Noodles
Campbell’s Chicken Pot Pie
Chicken Marsala
Chicken Murphy
Chicken Florentine Pasta
Lemon Garlic Chicken
Course: MainCuisine: American4
servings10
minutes25
minutes35
minutesOne bite and your family will go nuts over this lemon garlic chicken recipe. It’s a simple one-pot meal that tastes expensive but is so easy to whip up.
Ingredients
4 boneless, skinless chicken breasts or thighs
salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
1/4 cup shallot, diced
1/2 cup chicken broth
1 tablespoon lemon juice
1/2 teaspoon dried thyme
1/4 cup heavy cream
Instructions
- Pat the chicken dry and pound to an even thickness with a rolling pin. Season on both sides with salt and pepper, and set aside.
- In a large skillet, warm the olive oil over medium heat. Sear the chicken for 3-4 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
- In the same pan, melt the butter. Add the garlic and shallots and cook until fragrant, about 1 minute.
- Add the chicken broth, lemon juice, and thyme, stir, then bring to a simmer and cook for 5 minutes.
- Slowly stir in the heavy cream and return the chicken to the pan. Reduce heat to low and simmer for 5-7 minutes, or until chicken is cooked through and the internal temperature reaches 165°Fahrenheit.
- Garnish with chopped parsley and serve immediately with a selection of sides. Enjoy!
Notes
- Use 1/2 a white or yellow onion in place of the shallot.
- Add red pepper flakes or cayenne pepper for a touch of heat.
- For a thicker sauce, mix 1 teaspoon cornstarch with 2 teaspoons water until smooth, then stir it into the simmering sauce before adding the cream.
