Lemon Garlic Chicken Skillet is a simple yet flavorful dish that brings together juicy chicken breasts, zesty lemon, and a rich garlic sauce cooked right in one pan. The bright lemon shine and the savory garlic notes create a fresh and comforting meal that’s perfect for any night of the week.
I love making this recipe when I want something that feels special but doesn’t take forever to prepare. The way the garlic and lemon mix into the pan sauce is just so good it makes me want to lick the skillet clean! Cooking everything in the same pan means less cleanup too, which is always a bonus in my book.
My favorite way to enjoy this dish is with a side of roasted veggies or some fluffy rice to soak up the extra lemony sauce. It’s a meal that comes together easily but feels like you spent a lot of time on it. Whenever I make this, friends and family ask for seconds, and that always makes me feel pretty proud!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts is best here. They cook quickly and soak up the sauce well. If you want a juicier option, try thighs instead—they’re forgiving and stay tender.
Lemon: Fresh lemon juice gives the sauce brightness and zest. Bottled lemon juice can work in a pinch but fresh always tastes best. Lemon slices add a nice touch for both flavor and looks.
Garlic: Fresh minced garlic is key for that rich, aromatic flavor. Avoid garlic powder here since it won’t give the same fresh punch.
Heavy cream: This makes the sauce silky and smooth. For a lighter version, you can use half-and-half or coconut milk, but the sauce won’t be quite as creamy.
Chicken broth: Adds depth and flavor to the sauce. If you don’t have broth, water with a little seasoning or even white wine can work well too.
How Can I Get the Chicken Nicely Seared Without Overcooking?
Getting a perfect golden crust on chicken while keeping it juicy inside is all about heat and timing:
- Pat the chicken dry before seasoning—this helps the sear.
- Use a pan that holds heat well (like cast iron or stainless steel).
- Heat the oil on medium-high until shimmering before adding chicken.
- Avoid crowding the pan; cook in batches if needed.
- Let the chicken cook undisturbed for 6-7 minutes per side so it forms a crust.
- Check doneness with a meat thermometer (165°F/74°C) or by cutting into the thickest part.
Rest the chicken briefly after cooking to keep juices locked in and enjoy tender, flavorful results every time.
Equipment You’ll Need
- Skillet or frying pan – I recommend a large skillet to hold all the chicken and sauce comfortably, making cooking and serving easier.
- Meat thermometer – ensures the chicken is cooked perfectly without overdoing it.
- Wooden spoon or spatula – for stirring the garlic and scraping up flavorful bits from the pan.
- Juicer or zester – helps you get fresh lemon juice and zest easily for that bright flavor.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for extra juiciness and flavor.
- Stir in chopped sun-dried tomatoes or olives for a Mediterranean twist.
- Swap parsley for fresh basil or cilantro for a different fresh herb note.
- Add a pinch of red pepper flakes for some gentle heat.
How to Make Lemon Garlic Chicken Skillet?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth (or stock)
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
- 1 lemon, thinly sliced (for garnish)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon dried oregano or Italian seasoning (optional)
How Much Time Will You Need?
This recipe takes around 30 minutes in total. You’ll spend about 10 minutes prepping ingredients and 20 minutes cooking. It’s a quick and easy dinner to put together on a busy weeknight.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Dry the chicken breasts with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
2. Make the Garlic-Lemon Sauce:
Lower the heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, but not burnt. Pour in chicken broth and stir well, scraping up any browned bits from the pan.
3. Finish the Sauce and Combine:
Add heavy cream and lemon juice to the skillet. Let it simmer for a few minutes until slightly thickened. Stir in butter until melted and smooth. Return the chicken to the pan, spoon sauce over it, and place lemon slices on and around the chicken. If you like, sprinkle with oregano or Italian seasoning. Simmer gently for 2-3 minutes to blend flavors.
4. Garnish and Serve:
Turn off the heat, sprinkle chopped parsley over the dish for a fresh finish, and serve your lemon garlic chicken hot. It’s delicious with rice, mashed potatoes, or steamed veggies—make sure to spoon extra sauce on your plate!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove any excess moisture for better searing.
How Can I Make This Recipe Dairy-Free?
Swap the heavy cream and butter for coconut cream or a non-dairy butter alternative. The sauce will still be creamy but with a slightly different flavor.
Can I Prepare This Dish Ahead of Time?
Absolutely! Cook the chicken and sauce, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stove and add a splash of broth or cream if the sauce thickens too much.
What’s the Best Side to Serve with Lemon Garlic Chicken?
This chicken goes great with fluffy white rice, creamy mashed potatoes, or roasted vegetables to soak up the flavorful sauce.
