Lemon Garlic Chicken Skillet – Bright, Savory, and Weeknight Easy

This Lemon Garlic Chicken Skillet brings bold flavor with simple ingredients and minimal cleanup. It’s bright from fresh lemon, savory from garlic and herbs, and satisfying with a silky pan sauce you’ll want to spoon over everything. Best of all, it’s a one-pan recipe that cooks in under 30 minutes.

Serve it with rice, potatoes, or a crisp salad and you’ve got a complete dinner that feels special without any fuss.

Lemon Garlic Chicken Skillet - Bright, Savory, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken (breasts or thighs; if using breasts, slice horizontally into cutlets for even cooking)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika (optional, for color and warmth)
• 1/2 teaspoon garlic powder (optional, boosts flavor)
• 2–3 tablespoons all-purpose flour (light dredge for better browning and a silkier sauce)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4–5 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 large lemon (zest and juice; about 2–3 tablespoons juice)
• 1–2 teaspoons honey (balances acidity; optional but recommended)
• 1 teaspoon Dijon mustard (adds depth; optional)
• 1–2 tablespoons capers, drained (optional, for briny pop)
• Fresh herbs (parsley, thyme, or basil; about 2 tablespoons chopped)
• Red pepper flakes (optional, a pinch for heat)
• Lemon slices (optional, for garnish)

Method

 

1. Prep the chicken: Pat the chicken dry with paper towels. If using breasts, slice into even cutlets. Season both sides with salt, pepper, paprika, and garlic powder. Lightly dust with flour, shaking off excess.
2. Heat the skillet: Set a large skillet over medium-high heat. Add olive oil and let it shimmer. When hot, add the chicken in a single layer without crowding.
3. Sear the chicken: Cook 3–5 minutes per side, depending on thickness, until golden and nearly cooked through. Remove to a plate and tent loosely with foil.
4. Sauté the garlic: Reduce heat to medium. Add butter to the skillet. When melted, add minced garlic. Stir for 30–45 seconds until fragrant, not browned.
5. Build the sauce: Pour in chicken broth, scraping up any browned bits with a wooden spoon. Add lemon zest, lemon juice, honey, Dijon, and capers if using. Simmer 2–3 minutes to reduce slightly.
6. Return the chicken: Nestle the chicken back into the sauce. Spoon sauce over the top and simmer 3–5 minutes, until the chicken is cooked through and the sauce lightly thickens.
7. Finish with herbs: Stir in chopped parsley or thyme. Taste and adjust salt, pepper, and lemon to your liking. Add a pinch of red pepper flakes if you want heat.
8. Serve: Garnish with lemon slices and more herbs. Spoon the sauce over the chicken and serve hot with rice, mashed potatoes, roasted vegetables, or a simple green salad.

What Makes This Recipe So Good

• Big flavor, simple technique: Lemon, garlic, and a quick pan sauce turn everyday chicken into something restaurant-worthy.
• One pan, easy cleanup: Everything cooks in a single skillet, from searing the chicken to simmering the sauce.
• Fast weeknight timing: From prep to plate, you’re looking at about 25–30 minutes.
• Flexible and forgiving: Works with chicken breasts or thighs, and you can swap herbs or add veggies.
• Light but satisfying: The fresh lemon keeps the dish bright while olive oil and butter add richness.

What You’ll Need

• 1.5–2 pounds boneless, skinless chicken (breasts or thighs; if using breasts, slice horizontally into cutlets for even cooking)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika (optional, for color and warmth)
• 1/2 teaspoon garlic powder (optional, boosts flavor)
• 2–3 tablespoons all-purpose flour (light dredge for better browning and a silkier sauce)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4–5 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 large lemon (zest and juice; about 2–3 tablespoons juice)
• 1–2 teaspoons honey (balances acidity; optional but recommended)
• 1 teaspoon Dijon mustard (adds depth; optional)
• 1–2 tablespoons capers, drained (optional, for briny pop)
• Fresh herbs (parsley, thyme, or basil; about 2 tablespoons chopped)
• Red pepper flakes (optional, a pinch for heat)
• Lemon slices (optional, for garnish)

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry with paper towels. If using breasts, slice into even cutlets. Season both sides with salt, pepper, paprika, and garlic powder.

   Lightly dust with flour, shaking off excess.

2. Heat the skillet: Set a large skillet over medium-high heat. Add olive oil and let it shimmer. When hot, add the chicken in a single layer without crowding.
3. Sear the chicken: Cook 3–5 minutes per side, depending on thickness, until golden and nearly cooked through.

   Remove to a plate and tent loosely with foil.

4. Sauté the garlic: Reduce heat to medium. Add butter to the skillet. When melted, add minced garlic.

   Stir for 30–45 seconds until fragrant, not browned.

5. Build the sauce: Pour in chicken broth, scraping up any browned bits with a wooden spoon. Add lemon zest, lemon juice, honey, Dijon, and capers if using. Simmer 2–3 minutes to reduce slightly.
6. Return the chicken: Nestle the chicken back into the sauce.

   Spoon sauce over the top and simmer 3–5 minutes, until the chicken is cooked through and the sauce lightly thickens.

7. Finish with herbs: Stir in chopped parsley or thyme. Taste and adjust salt, pepper, and lemon to your liking. Add a pinch of red pepper flakes if you want heat.
8. Serve: Garnish with lemon slices and more herbs.

   Spoon the sauce over the chicken and serve hot with rice, mashed potatoes, roasted vegetables, or a simple green salad.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm gently in a skillet over low heat with a splash of broth or water until heated through. Avoid high heat to keep the chicken tender.
• Meal prep tip: Store chicken and sauce together so the meat stays moist.

Health Benefits

• Lean protein: Chicken provides essential amino acids that support muscle repair and fullness.
• Healthy fats: Olive oil adds heart-friendly monounsaturated fats and a smooth mouthfeel.
• Bright, clean flavors: Lemon brings vitamin C and helps you use less heavy cream or cheese without losing flavor.
• Garlic perks: Garlic offers antioxidants and big flavor with minimal calories.
• Low-fuss, high-satiety: Pair with vegetables and whole grains for a balanced, nutrient-dense meal.

What Not to Do

• Don’t overcrowd the pan: Crowding steams the chicken and stops browning.

  Cook in batches if needed.

• Don’t burn the garlic: Burnt garlic tastes bitter. Lower the heat before adding it and stir constantly.
• Don’t skip seasoning: Under-seasoned chicken falls flat. Salt the meat and taste the sauce as you go.
• Don’t overcook: Pull the chicken when it reaches 165°F.

  Overcooked chicken gets dry and stringy.

• Don’t drown it in lemon: Too much juice can turn the sauce sharp. Balance with honey or a knob of butter.

Alternatives

• Protein swaps: Use turkey cutlets, pork cutlets, or firm tofu. For tofu, press well and dredge lightly in cornstarch instead of flour.
• Dairy-free: Skip the butter and use all olive oil.

  Add a splash of coconut milk if you want extra richness.

• Gluten-free: Use cornstarch or a 1:1 gluten-free flour for dredging. Ensure your broth and mustard are certified gluten-free.
• Herb variations: Try rosemary, oregano, or a mix of basil and parsley for a fresher finish.
• Add vegetables: Sauté asparagus, zucchini, spinach, or cherry tomatoes after searing the chicken, then proceed with the sauce.
• Extra creamy: Stir in 2–3 tablespoons of heavy cream or half-and-half at the end for a richer sauce.

FAQ

Can I use bone-in chicken?

Yes, but you’ll need more time. Sear skin-on thighs until deeply golden, then simmer covered in the sauce until they reach 175°F.

Add a splash more broth if the sauce reduces too much.

What if I only have bottled lemon juice?

You can use it in a pinch. Start with less and taste as you go, since bottled juice can be sharper. If possible, add lemon zest from a fresh lemon for better aroma.

How do I keep chicken breasts from drying out?

Slice into even cutlets, sear quickly over medium-high heat, and finish gently in the sauce.

Pull them as soon as they hit 165°F and let them rest for a few minutes.

Can I make this ahead?

Yes. Cook fully, cool, and refrigerate. Reheat gently with a splash of broth.

Add fresh herbs and a squeeze of lemon right before serving to wake up the flavors.

What sides go best with this?

Rice, buttered noodles, couscous, or mashed potatoes soak up the sauce nicely. For veggies, try roasted broccoli, green beans, or a simple arugula salad.

Is the honey necessary?

It’s optional but helpful. A small amount balances the lemon’s acidity and rounds out the sauce.

If you prefer, use a pinch of sugar or skip it altogether.

Can I double the recipe?

Absolutely. Sear the chicken in batches so it browns properly. Use a larger skillet or Dutch oven, and increase broth and seasonings proportionally.

Wrapping Up

This Lemon Garlic Chicken Skillet is the kind of recipe you keep on repeat.

It’s bright, saucy, and satisfying, with a short ingredient list and weeknight timing. Make it once, and you’ll know it by heart. Keep a lemon, a few cloves of garlic, and some chicken in the fridge, and dinner is always within reach.