Lemon Garlic Chicken Recipe

Name: Lemon Garlic Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 lbs Boneless, skinless chicken breasts; 0.25 cup Olive oil; 4 cloves Garlic, minced; 1 lemon Lemon, juiced; 1 teaspoon Dried oregano; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper

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What’s your favorite lemon Garlic Chicken Recipe? You know how sometimes you crave something bursting with flavor, something that feels a little fancy. What is the best way to spend less time in the kitchen? What is that recipe? What are some of the easiest multi-step dishes that leave you feeling exhausted? Is it easier to order takeout than a meal? What’s a grown-up version of chicken nuggets? What are some of the best flavors: lemon, garlic, and perfectly juicy chicken? I swear, just the smell of it cooking will have everyone hovering around the kitchen, practically. Is begging for a taste? Isn’t it better than the famous chicken piccata?

What is lemon garlic chicken?

Lemon Garlic Chicken is, at its heart, a simple yet incredibly flavorful chicken dish. Think of it as a celebration of bright, zesty flavors combined with the comforting warmth of garlic. What is pan-fried chicken? What are the ingredients in a tomato juice, garlic What happens when flavors meld together to create a sauce that’s both tangy and savory? What’s the best part about a T-shirt? Can you serve it over pasta, rice, or even with a side salad? What’s a great weeknight meal? You might be thinking you need to use complicated techniques, but really, it’s just letting quality. Ingredients shine and not overthinking it. What is a dish that originated in Italian cuisine, but has evolved into something uniquely its own.

Why you’ll love this recipe?

Where do I start? What are some good reasons to make Lemon Garlic Chicken? First and foremost, the flavor is simply *incredible*. The bright acidity of the lemon perfectly balances the savory garlic, creating a taste that’s both sweet and sour. What is refreshing and deeply satisfying?

Flavor:What is the best combination of lemon and garlic? What herbs can I add to my garden?
Simplicity:Is this easy? What is the perfect recipe for a beginner cook looking to impress, or an advanced cook wanting to be admired. How can I get dinner on the table quickly?
Cost-Chicken thighs are budget-friendly, and lemons and garlic are pantry staples. What are some of the best ways to enjoy a gourmet meal without spending .? I always stock up on garlic when it’s on sale!
Versatility:Can you serve this chicken with almost anything? Pasta, rice, roasted veggies…the possibilities are endless.

What I love about this recipe is how quickly it comes together. How can I get from fridge to table in under 30 minutes? And unlike some Chicken Recipes that can be dry and boring, this one is always juicy and tender. I’ve tried a similar lemon chicken with capers, but I feel like this version is simpler, more flavorful, and more delicious. What are the best foods for the whole family? Will you be hooked?

How do I make lemon garlic chicken?

Quick Overview

How do I make Lemon Garlic Chicken? How do you marinate chicken? What are juice, garlic, and herbs? What is the best way to pan fry a chicken until it’s golden brown and cooked through. What is the best way to make a simple sauce in the same pan, using leftover marinade and some chicken? What is the best part about this method of cooking chicken? Is it foolproof?

Ingredients

For the Chicken:

5 lbs boneless, skinless chicken thighs (I prefer thigh because they stay super juicy, but breasts are good too).
What is the best olive oil to use?
1/4 cup lemon juice (Freshly squeezed is always best, but bottled works in a pinch)
4 cloves garlic, minced (Don’t skimp on the garlic!)
1 tablespoon dried oregano (Or a mix of your favorite Italian herbs)?
1 teaspoon salt (Sea salt or kosher salt works great)
1/2 teaspoon Black Pepper (Freshly ground is always a plus)

For the Sauce:

1/2 cup chicken broth (Low sodium is always a good idea)
2 tablespoons butter (Adds richness and flavor to the sauce)
1 tablespoon lemon zest (Adds a vibrant lemon flavor) / 1 teaspoon honey.
1 tablespoon fresh parsley, chopped (For garnish and a pop of freshness) (French fries)

What are the steps to

Step 1: Preheat & Prep Pan

How do I get my chicken thawed and patted dry with paper towels? How do I make it brown in the pan? Have your olive oil and other ingredients measured out. Now, preheat a large skillet over medium-high heat. I like to use a cast iron skillet because it distributes the heat evenly, but any large skillet will do. Is there a way to make Let the pan heat up for a few minutes before adding the chicken. This helps prevent sticking and makes sure that the chicken cooks evenly.

Step 2: Marinate or Toss the Chicken

In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Mix well. Add the chicken to a bowl and toss to coat evenly. Can you marinate chicken in the refrigerator for at least 30 minutes? Can you skip the marinating and cook it right away? I always let it sit for at least 15 mins, but you can get away with cooking it right away. Marinating chicken will allow the flavor to penetrate the chicken more deeply, but it’s not absolutely necessary.

Step 3: Cook the Chicken

In a large skillet, cook the chicken in batches until golden brown. Add the onion and the pepper to taste. If you overcrowd the pan, the chicken will steam instead of browning, so you may need to cook it in the oven. Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. A meat thermometer should read 165°F (74°C) when inserted into the thickest part of the chicken. Don’t be afraid to adjust the heat as needed to prevent the garlic from burning.

Step 4: Make the Sauce

Remove the chicken from the skillet and set aside. Add the chicken broth, butter, and lemon zest to the skillet. Cook for 5 minutes. Remove from heat. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Where is the extra flavor? Let the sauce simmer for a few minutes, or until it has thickened slightly. Taste and adjust the seasonings as needed.

Step 5: Finish & Serve

Return the chicken to the skillet and toss to coat with the sauce. Sprinkle with fresh parsley and serve immediately. What is the best way to use parsley for a pop of color? Can you serve this with rice, pasta, roasted veggies, or a simple salad? Is it good on its own with crusty bread to soak up the sauce?

What is the best way to serve it?

What is the beauty of this Lemon Garlic Chicken Recipe? What are some good side dishes to serve with it? What are some of my favorite ways to serve it?

What is a quick weeknight dinner?Serve over pasta (spaghetti, linguine, or fettuccine all work well) with a side of fresh fruit. What is steamed What is a good green salad?
For a More Elegant Meal: Serve with roasted asparagus or green beans and a side of creamy mashed potatoes. A glass of crisp white wine is the perfect complement.
For a Mediterranean-Inspired Feast:Serve with a side of Greek salad. Add pita bread and hummus for a complete meal.
For a Casual Gathering:Lemon Garlic Chicken Sliders can be served in a bun. Add a side of potato salad or coleslaw to your meal.

My family loves when I serve this with some creamy polenta and roasted root vegetables, it’s so good! What is comforting and delicious? I’ve also been known to throw it on top of a big salad for lunch. What are the possibilities?

What are some tips for perfecting lemon garlic chicken?

How can I take my Lemon Garlic Chicken recipe to the next level? What are some of my top tips and tricks?

Don’t overcrowd the pan: This is the biggest mistake people make when cooking chicken. Overcrowding the pan causes the chicken to steam instead of brown. Cook the chicken in batches if necessary.
Use a meat thermometer: The best way to ensure that your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the chicken and cook until it reaches 165°F (74°C).
Don’t overcook the chicken: Overcooked chicken is dry and tough. Cook it just until it’s cooked through, and then remove it from the pan immediately.
Use fresh lemon juice: Fresh lemon juice has a brighter, more vibrant flavor than bottled lemon juice. It’s definitely worth the extra effort to squeeze your own.
Don’t burn the garlic: Burnt garlic is bitter and unpleasant. Keep a close eye on the garlic while it’s cooking and adjust the heat as needed to prevent it from burning.
Add a pinch of red pepper flakes: If you like a little heat, add a pinch of red pepper flakes to the sauce. It adds a nice kick without being overpowering.
Experiment with herbs: I used oregano in this recipe, but you can use any of your favorite Italian herbs. Basil, thyme, and rosemary all work well.

Also, don’t be afraid to get creative with the sauce! A splash of white wine, a dollop of cream, or a sprinkle of Parmesan cheese can all take it to new heights. I once accidentally added a bit of Dijon mustard to the sauce, and it was amazing! It added a tangy, savory note that I loved. Now I add it on purpose sometimes.

Storing and Reheating Tips

If you have any leftover Lemon Garlic Chicken (which is rare in my house!), here are a few tips for storing and reheating it:

Room Temperature: I don’t recommend storing it at room temperature for more than two hours.
Refrigerator Storage: Store the chicken in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, freeze the chicken in a freezer-safe container for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Glaze Timing Advice: If you’re planning to freeze the chicken, it’s best to add the fresh parsley after reheating, as it can get mushy in the freezer.

To reheat, you can either microwave it for a few minutes, or reheat it in a skillet over medium heat. If reheating in a skillet, add a splash of chicken broth to prevent the chicken from drying out. Honestly, sometimes I just eat it cold straight from the fridge! It’s delicious that way too.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but keep in mind that they tend to dry out more easily than thighs. I recommend pounding the breasts to an even thickness before cooking and being careful not to overcook them. Keep a close eye on the internal temperature to make sure they don’t get tough.

Can I make this gluten-free?

Yes! To make this recipe gluten-free, simply ensure that you are using gluten-free chicken broth. The rest of the ingredients are naturally gluten-free. Serve over rice or gluten-free pasta for a complete meal.

Can I add vegetables to the sauce?

Definitely! Feel free to add your favorite vegetables to the skillet while the sauce is simmering. Mushrooms, bell peppers, and spinach all work well.

How can I make this spicier?

If you want to add some heat to this Lemon Garlic Chicken Recipe, try adding a pinch of red pepper flakes to the sauce, or use a spicy garlic paste in the marinade.

Can I grill the chicken instead of pan-frying it?

Yes, grilling the chicken is a great option, especially during the summer months. Just be sure to preheat your grill to medium-high heat and cook the chicken for about 5-7 minutes per side, or until it’s cooked through. You can baste it with the sauce during the last few minutes of grilling.

Final Thoughts

So, there you have it – my go-to Lemon Garlic Chicken Recipe! I hope you’ll give it a try. It’s the perfect combination of ease, flavor, and versatility. It’s sure to become a family favorite.

If you loved this recipe, be sure to check out some of my other chicken recipes. And please, please, please let me know how yours turns out in the comments below! I’d love to hear about your experiences and any variations you try. Happy cooking!

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