Garlic And Lemon Chicken

[Armanda Kicks]

Learnhow to cook chicken breasts on the stove with this easy lemon garlic chicken recipe! A vibrant citrus marinade with a little red pepper for a slight spicy kick, creates tender, juicy, and flavorful chicken breasts. Cooks in 15 minutes!

This ingredient list is pretty short, which is part of the beauty of this lemon garlic chicken recipe. The chicken is seasoned simply with aromatic spices and just a touch of red pepper flakes for a little kick. The lemon and garlic to do all the talking!

This was delicious! I followed the recipe exactly and my whole family gobbled this up. My husband said it tasted like it was grilled. The marinade and cutting the chicken into cutlets made all the difference.

Midway through preparing this, I decided I was in the mood for more schnitzelly (is that even a word?) recipe, so after I marinated the cutlets (the marinade is out of this world) I coated them in panko crumbs and baked them for 30 minutes in a 400 degree oven. Fabulous.

I have quite a few chicken recipes in my collection, but this Lemon Garlic Chicken has landed itself on my favorites list! This garlicky lemon sauce has so much flavor, the sauce is heavenly and plentiful.

The smashed garlic cloves infuse the best flavor in this lemon sauce, which also has a hint of cream and Parmesan as well as the best combination of seasonings.

Add the garlic cloves. Simmer and reduce the liquid by half. Add butter and flour to make a roux. Add the sauce mixture (chicken broth, bouillon cube, heavy cream, and seasonings) in small splashes, stirring continuously. Bring to a boil, reduce to a simmer.

Over low heat, sprinkle in the Parmesan cheese, then add the lemon juice. Add the chicken back and spoon the sauce on top. Heat through for 3 minutes, or until the sauce has reached your desired thickness. Garnish with lemon slices and parsley. Serve!

My mission is to help busy home cooks create delicious recipes that are budget-friendly and easy to follow. I will take your home cooking skills to the next level with my game-changing ingredient combinations and simple cooking techniques.

It's ready to go in under an hour, uses just one pot, includes spinach because #vegetables, and makes a simple, lemon-y, garlicky broth that's perfect for pouring over rice, pasta, or sopping up with a few slices of homemade crusty bread.

Season your chicken thighs on all sides with plenty of salt, then sear the chicken with a bit of oil in a deep, large skillet until the meat is lightly browned on all sides. Set the chicken aside, then use the same pan to make the sauce.

Substitutions. Use bone-in, skinless chicken thighs or boneless, skinless chicken breasts if you prefer. With larger or bone-in cuts, you may need to extend the baking time to ensure chicken is cooked through (when we tested this recipe with boneless, skinless chicken breasts, we increased the cook time by 8 minutes or so). Use cup of white wine in place of cup of the chicken stock if you like. Add kale, broccoli, cauliflower, potatoes, or any vegetables you have on hand in place of or in addition to the spinach. We recommend adding broccoli, cauliflower, or carrots just as you put the chicken in the oven to avoid overcooking.

How to serve this lemon garlic chicken: Serve this lemon chicken over rice, quinoa, farro, pasta (we love ravioli and tortellini!) or mashed potatoes. It's also delicious as a stand-alone entree with some roasted vegetables on the side.

For added texture, wait to add the spinach until you're ready to serve. Stir it into the hot broth and let it wilt just slightly. (We add the spinach before baking in this recipe for ease, so you can go right from the oven to the table - but if you have the time and prefer your spinach to have more texture, add it right at the end!) This recipe has a very light, broth-y sauce.

If you prefer to thicken the sauce, stir in a cornstarch slurry, a splash of heavy cream, or a few spoonfuls of our Magic Cauliflower Cream just before serving. (You may also want to check out our creamy one pan chicken and potatoes recipe, which features a thicker, creamy sauce!)

To make this recipe in a slow cooker, saut the onions and garlic in a small skillet. Add sauted onion mixture to your slow cooker along with the remaining ingredients and cook on low for 6-8 hours. Stir chopped spinach in when you're ready to serve. (While you can certainly skip the saut step if you like, we strongly recommend sauting the onions and garlic even if you're using a slow cooker because the texture is so much better!)

Save leftovers in an airtight container in the fridge for up to five days or in the freezer for up to 3 months. To reheat, warm in a skillet or saucepan over medium-low heat until heated through. Taste and add extra chicken stock, lemon juice, and seasonings as necessary before serving.

We don't recommend splitting this recipe as written over two days for food safety reasons because the chicken won't be fully cooked after searing, but we have instructions in the notes section below the recipe for making this recipe in an Instant Pot or slow cooker that may better fit your schedule!

To adjust the original recipe, we would recommend searing the chicken longer so it's fully cooked by step 5, make the sauce and assemble, then allow it to cool completely before refrigerating overnight. To bake straight from the fridge, place the dish into a cold oven and preheat with the dish inside (if you put a cold dish into a hot oven, it can break!) You'll likely need to extend the cooking time, so keep an eye on it as it bakes!

Love this!! This recipe has become a "go-to" recipe for me, I make it often. If I don't have spinach I just leave it out, this recipe without it is YUMMY! Pair it with egg noodles, potatoes...anything that you can mix the sauce into as well, it is super tasty. Thanks for sharing it!!

this recipe was amazing! i added wine to my chicken broth, used dried thyme, and added some arrowroot starch to thicken just before putting in the oven. also added mushrooms. i also did bone in/skin on thighs, and added about 8 minutes to cooking (so 28 total) and they were perfect! will definitely be making again!

With both cooking methods, the internal temperature should reach 162-165 degrees F (72-74 degrees C) when measured with a meat thermometer. (Internal temperature will rise another few degrees when resting.)

Heat 1 tablespoon of olive oil in a large cast iron skillet over medium heat, until shimmering. Add the chicken breasts in a single layer. Sear for 4-8 minutes per side, until browned and cooked through. The internal temperature reaches 162-165 degrees F (72-74 degrees C) measured with a meat thermometer. (Internal temperature will rise another few degrees when resting.)

Does the lemon and garlic go on chicken? Yes. Absolutely YES. It isnt over-powering like I thought it would be. Been kind of burnt out on chicken but this is a game changer. Not your usual boring chicken. It adds a little punch to the taste buds. And oh so easy! The hardest part was allowing it to marinate ( I chose 2 hours) and it was worth the wait.

Say hello to your new favorite one skillet chicken dinner that's topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!

Very yummy. The sauce was but runny. So i added a 1/8 c cold water w 1 tbsp corn starch after I pulled it out of the oven. It thickend very nicely. This will be added to our usual dinner rotation for sure. Thanks for posts.

Just made this tonight and OMG I am in love! So easy, and that cream sauce is heavenly! I let the chicken cook all the way through on the stovetop, and did not put it in the oven. It was still amazing Great recipe!

I made this tonight and it was fabulous. I sliced my chicken breast thin rather than pounding it. When I got to the part about putting everything in the oven I did so only for the purpose of keeping everything warm while I finished the linguini and green beans that were going with it. My husband and I give it 4 thumbs up!

This was really good! Made a few changes. Cooked the garlic with the shallots. Used rosemary for the herb and forgot the red pepper. Thanks for the tip on keeping the sauce from curdling. Company worthy dish.

Made this for Sunday lunch yesterday with tri-color quinoa with onions and celery and roasted asparagus. Awesome recipe!! My hubby and MIL really liked it. I will definitely be adding this to my rotation of meals! Thanks for a great recipe ?

Hmm.. thats a tough one as it would be unsafe to leave the chicken cooked halfway through. You could however prepare the recipe all the way through then add just a few tablespoons of water or broth to the sauce before reheating/serving. The sauce will thicken a bit as it sits so the additional liquid brings it back to the original consistency. Hope that helps!

This was amazing!! I did have to use a tiny bit of corn starch because i was about to loose all my liquid and that worked perfectly to thicken just enough! The sauce was was the best part and so great drizzled on some roasted red potatoes and asparagus. Will make this many many times to come! ?

Oh my goodness, this recipe is amazing!! I have made it twice now already and my husband loves it! We actually just put the leftovers on top of a salad tonight which was fantastic as well. I think the red pepper flakes really make this dish!

Hi! Had a query about the portion size. When you say 4 chicken breasts, do you mean 4 chicken breast halves or 4 whole chicken breasts (which means 8 pieces)? I am planning to make this for about 6 people so was wondering if I should double the recipe or not?

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