Lemon Garlic Chicken
Lemon Garlic Chicken is one of our family’s new favorite dishes. This recipe is a nod to our favorite shrimp pasta, but is made with chicken… and an excessive amount of lemon and garlic. The end result is a delicious, tender chicken breast swimming in the most luscious, tart, lemony sauce. Serve it with rice, pasta or any other carb to soak up the juices.
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Saucy Lemon Chicken
Lemon Shrimp Pasta is one of my girl’s all-time favorite recipes. So much so that it is often requested for birthdays and other special occasions.
And I understand why they love it — It’s wonderfully comforting and bursting with flavor.
A few years back, I wondered if we could make something similar, but with chicken.
Kind of like a chicken piccata, except without the capers.
This is the result of those tinkerings and to me, it is perfect.
Why I love this recipe:
Beautifully seared chicken breast with a light lemony sauce? Count me in.
Much like the lemon shrimp pasta referenced above, this recipe is delightful. The chicken is juicy. The sauce is lemony, buttery and garlicky without being overwhelming.
This is the perfect kind of saucy sauce and protein recipe that serves so easily over your favorite noodles. It’s also fantastic with rice. I could also eat the sauce with a spoon.
No matter when you decide to make this one, you are in for a treat, and I sincerely hope that you enjoy this one as much as my family and I do.
More chicken recipes for dinner: Homemade Chicken Nuggets | Buffalo Chicken Casserole | Caprese Chicken
What you need to make this recipe:
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- Sharp knife and cutting board
- Large skillet
- Citrus juicer
- Fine mesh strainer (to remove pulp and seeds from juice)
- Liquid measuring cup
- Microplane grater
- Rubber spatula or wooden spoon
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the store to make this recipe:
- Chicken breasts — two large chicken breasts are about 1.5 lbs. What I like to do to feed my family of four and to make the cooking time faster is I slice them down the middle horizontally to turn each one into two thinner, flatter chicken breasts. You can leave them as they are if you prefer, but expect the cooking time to be longer.
- Kosher salt — you’ll use this to season the chicken. I prefer medium-grain kosher salt in my house. (Diamond Crystal is my favorite brand.) You can use a similarly sized sea salt.
- Black pepper — freshly ground or cracked black pepper is my preference, but you can use pre-ground if you prefer or if that’s all you’ve got.
- Extra virgin olive oil — or another neutral oil.
- Shallots — I love using shallots in dishes like this because they are less potent than a yellow or white onion. They also cook down beautifully, but if you need to use an onion instead, it will work, but you might need to cook it a little bit longer.
- Garlic cloves — you need a lot of these. Purchase a head of garlic or pre-peeled cloves from the store because they will have a better, stronger flavor than the pre-minced kind from the store.
- Dry white wine — use whatever you’ve got on hand. I prefer a crisp sauvignon blanc, but pinot grigio also works or a buttery chardonnay. I do not recommend an oaky chardonnay or a sweet white wine, like riesling.
- Freshly squeezed lemon juice — please purchase whole lemons and juice them yourself. Plus, you will need at least one for the zest required in this recipe.
- Unsalted butter — this adds a little bit of creaminess. You could probably swap it with margarine or a vegan butter, if desired.
- Lemon zest — from a fresh lemon, please and thank you.
- Fresh parsley — this is our garnish, and fresh parsley adds brightness in flavor and color.
How to make Saucy Lemon Chicken
Prepare the chicken. Split the chicken breasts down the center so they are thinner (and will cook faster.) Season both sides with the kosher salt and black pepper.
Prepare the veggies and lemon. Chop the shallots and garlic cloves. Zest one lemon, then squeeze the rest for their juice.
Heat the skillet over medium heat on the stove. This skillet needs to have high sides so that the sauce does not overflow.
Cook the chicken. Drizzle the olive oil into the pan. Once warm, add the chicken. Sear until golden brown on both sides and then remove from the pan.
Leave the pan juices in the pan, and don’t worry about cooking through, as you’ll add the chicken back into the skillet before too long to finish cooking.
Add the shallots. Cook until they are translucent, about 5-6 minutes.
Next, add the minced garlic. Cook until fragrant.
This should not take long, as you don’t want the garlic to brown or burn.
Deglaze. Pour the white wine and lemon juice directly in the pan. Use a wooden spoon to scrape the bottom of the pan to remove any browned bits because this is excellent flavor for the sauce.
Let it cook for a while so that the liquid cooks down and becomes a little bit thicker.
Finish with the unsalted butter, lemon zest and chopped fresh parsley. You may add a touch of red pepper flakes if you want a little heat with your sauce.
Add the chicken (and any juices it has released onto the plate) back to the skillet, and simmer until cooked through.
Serve with your favorite sides and lemon slices, if desired. This pairs nicely with various carbs, including boiled pasta, rice, couscous or quinoa. Enjoy.
how to store:
Transfer the cooled leftovers into an airtight container. Cover and store in the refrigerator for 2-3 days.
Reheat in the microwave in 30-second bursts until warmed through.
Erin’s Easy Entertaining Tips
A protein with a delicious sauce is a fantastic dish to share because people can serve up what they like for themselves. And this lemon garlic chicken recipe is no more challenging to make for your family than two.
It’s all in how you approach the preparation.
Here are a few tips and tricks to make it as easy as possible:
- Make a double batch for a crowd. You will need two pans instead of one.
- Prep the mise en place in advance. That means chopping the shallot and garlic, as well as zesting the lemon and squeezing the lemon juice, before you start cooking.
- Pair it with your favorite vegetables. We love this one with easy steamed broccoli or green beans, but you can get fancy with it. You could even serve it over roasted garlic mashed potatoes.
- Swap out the herbs for different vibes. We love the brightness of fresh parsley, but you could very easily add fresh oregano, fresh thyme or an Italian seasoning blend instead, if you prefer that with the lemon and garlic.
Frequently Asked Questions
Sure! Depending on the thickness of the chicken thighs, the cook time will change, but you can certainly make this with boneless, skinless chicken thighs instead.
Prepare the individual elements of the dish in advance. That means chopping the aromatics, like the shallot and garlic, zesting the lemon and squeezing its juice.
Yes. Use the same amount of chicken stock or chicken broth and let it cook down for a bit.
Quick tips and tricks to making lemon chicken
- Doubling the recipe? Use a larger skillet, or cook it in batches so each piece of chicken is able to get beautifully golden brown.
- Give it time. This isn’t something you want to rush. Sear the chicken off and let the shallot and garlic both cook before you deglaze the pan.
- Mise en place. It will be easier to make this recipe if you chop and juice everything before you get started. Take 15 or so minutes to chop the shallot, garlic and parsley. Don’t forget to zest the lemon before you juice it!
Here’s how you can make this one at home:
Saucy Lemon Chicken
EQUIPMENT
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- Microplane grater
- Rubber spatula or wooden spatula
Ingredients
- 1.5 lbs. chicken breasts (2 breasts)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoons extra virgin olive oil
- ½ cup minced shallots (about 2)
- ¼ cup minced garlic (about 8 cloves)
Sauce:
- ½ cup dry white wine
- ¼ cup freshly squeezed lemon juice
- 4 tablespoons unsalted butter
- Zest of 1 lemon
- 4 teaspoons chopped fresh parsley
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Instructions
- Split 1.5 lbs. chicken breasts down the center to form four thinner breasts. We do this so they will cook faster.
- Season both sides of the chicken breasts with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Heat a large skillet with high sides over medium heat on the stovetop. When warm, drizzle in 1 ½ teaspoons extra virgin olive oil.
- Add the chicken, and sear both sides until golden brown. Remove from the skillet and set aside. This does not need to be cooked through completely yet.
- Measure in ½ cup minced shallots and sauté for 5-6 minutes, or until translucent.
- Add in ¼ cup minced garlic and cook until fragrant, about 1-2 minutes.
- Pour in ½ cup dry white wine and ¼ cup freshly squeezed lemon juice. Use a wooden spoon to scrape the bottom of the pan and remove the browned bits.
- Turn down the heat and simmer until the sauce begins to cook down, then add 4 tablespoons unsalted butter, Zest of 1 lemon and 4 teaspoons chopped fresh parsley.
- Add the chicken back to the pan and simmer for a little longer until the chicken breasts have cooked completely through to 165°F.
- Serve immediately, and enjoy!
Nutrition
About the Author:
Erin Parker is the recipe developer, food photographer and founder of The Speckled Palate, where she shares recipes, many Southern and Louisiana-inspired, and easy, low-key entertaining ideas since 2011. Whether you’re searching for a weeknight dinner or a party menu, Erin’s recipes are made for sharing with the people you love. Learn more about Erin and learn more about TSP.
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