Garlic Lemon Chicken Breast

[Eryn]

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.

If you like the flavor combinations in this lemon garlic chicken, try our Lemon Chicken with Veggies, or our Asian Honey Garlic Chicken. They both use similar ingredients and are super simple dinners to throw together.

COOK. Melt the butter in a large skillet over medium-high heat. Place chicken into the pan and cook for 3-4 minutes or until golden. Flip and cook for another 3 minutes or until chicken is cooked through.

To grill the chicken. Combine the garlic, lemon juice, honey, and soy sauce in a Ziploc and add 4 tablespoons of olive oil instead of butter. Add the chicken to the marinade and let it sit for 30-60 minutes. Do not marinate for longer than 2 hours.

Chicken: Look for boneless, skinless chicken breasts to use. Pound them to an even thickness for the best results when cooking. In addition, make slits on one side of each chicken breast. This allows all the delicious seasonings to infuse the chicken for the most flavor in each bite! You could also make this with chicken thighs if preferred. Adjust the cooking time as needed.

To store lemon garlic chicken, first, let it cool to room temperature. Then, store it in an airtight container in the refrigerator. It will last up to 3-4 days. I think leftovers would be delicious when cut up and added to a lettuce salad for added protein!

Homestead Recipes is a book about comfort food! The best kind in my opinion. This book has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies.

This parmesan-crusted Lemon Chicken Recipe is so EASY to make and completely ready in 30 minutes! The quick garlic and lemon butter sauce enhances the flavor of the chicken and adds so much flavor to the dish!

This dish is going to become a favorite chicken dinner recipe for BUSY evenings. The chicken breast is generously coated in parmesan and pan-fried to give it a crispy crust. The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken.

For a quicker dinner, prepare the lemon sauce in a separate saucepan or skillet while the chicken is cooking. Then just pour the sauce over the chicken once it is cooked. Or, you can just cook the chicken, remove it from the skillet (cover to keep warm) and prepare the sauce in the same skillet, then add the chicken back.

If you like to prep dinner in advance, slice the chicken and add it to the egg mixture, cover and refrigerate until you are ready for dinner. Allowing the chicken to marinate will result in a juicier and more tender chicken breast. Then, just continue with the remaining recipe instructions.

Yes! For a healthier option, completely omit the egg mixture and parmesan mixture. Slice the chicken breast and season with salt, pepper, and Italian seasoning. Then, continue with the preparation of the sauce.

This lemon chicken will work with chicken breast, chicken thighs, and even chicken tenderloins. You will want to prepare the recipe according to the instructions, the only difference will be in the cooking time. The cook time will depend on the size of the thighs, you want the internal temperature to reach 165F on an instant-read thermometer.

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?

Just did a quick search on Pinterest for a low-carb chicken recipe with FLAVOR! Found this recipe in less than 30 seconds and am on my way to the kitchen to make it right now! LOVE these flavors and that I always have the ingredients on hand!

It was so easy and good. I added cilantro and parsley and a little more heavy cream for a little more thickness Thank you for sharing ? I also made some minute rice that called for pretty much ingredients like your recipe

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.

Fantastic recipe. I added mushrooms and doubled the chili flakes as we like a bit more kick, and it turned out great with mashed potatoes and steamed broccoli. I would cook this for other people outside of myself and the lady. May attempt it with prawns and make a pasta out of it in the future.

This was so good! My picky eaters even liked it! I love the fact that this recipe required only one pan. I doubled the sauce and served it with angel hair. So yummy! And, unfortunately, I did the exact same, painful thing that you did and I grabbed the handle of the skillet from the stovetop after I had removed it from the oven! Ouch!!!!

I did not have a shallot so i just used an onion I had on hand . Loved this recipe and my 8yr old and 2 yr old both loved it. I paired it with a cauliflower mash and baked zucchini stiicks. Definitely will make again!

Made this for my husband and I tonight on our Keto diet journey and we both loved it! I doubled the sauce and put it on the broccolini side dish as well. The red pepper kick was a nice surprise. Rather than pounds boneless chicken breast are used chicken cutlets and they came out perfectly. Highly recommend adding will make again!

Super easy to follow and super delicious! I did find that the chicken breasts needed to be cooked longer than 2-3 minutes on each side to get them brown enough for my liking. I also boiled half a lemon, faced down in the broth to get a stronger lemon flavor.

Delish!! Per your suggestion, I added capers to the sauce. Served with angel hair pasta and steam broccoli. Made extra sauce too because, well we like to drench our food. My kids cleaned their plates.

This was AMAZING!! I made extra sauce but I followed the recipe as stated. I am watching my carbs and served it with Pasta Zero (by the tofu), it was fabulous. Thank you so much for all your yummy foods. I have short cuts to several that I am going to try ?

This was delicious. I made it as shown except I didnt have any shallots on hand so I just left it out. The leftover sauce was delicious over rice. All 3 of my kids liked it so this may become a regular dish in our household!

Excellent flavor. The sauce was a bit runny so I will add a little flour while cooking it on the stove. Served it with yellow saffron rice and the sauce tasted great with it. Thanks for a great recipe! Will make again!,

Needed to use some heavy cream up so googled chicken and heavy cream and I had all the ingredients on hand for this so gave it a go and wow everyone thought the sauce was amazing even after I forgot to put the shallots in on the first reduction. Cheers

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