Lemon Garlic Chicken Skillet is a bright, flavorful dish that’s both simple and satisfying. The chicken is juicy and tender, cooked right in a skillet with a zesty lemon sauce and plenty of garlic that fills the kitchen with an amazing aroma. The combination of tangy lemon and savory garlic makes every bite feel fresh and delicious.
I love how quick this dish comes together, especially on busy weeknights when I want something tasty without spending hours in the kitchen. The skillet does most of the work, giving the chicken a lovely golden crust while the sauce thickens just enough to coat everything. I like to add a few sprigs of fresh herbs on top for a little extra color and flavor—it really brings the dish to life.
My favorite way to serve Lemon Garlic Chicken Skillet is alongside some buttery mashed potatoes or over a bed of rice to soak up all that tasty sauce. It’s a meal that always feels special but doesn’t stress me out, making it a go-to when I want something comforting and fresh all in one plate. It’s also great for sharing because everyone usually asks for seconds!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless breasts work perfectly here for quick cooking. If you prefer, thighs add more flavor and stay juicy but take a bit longer to cook.
Garlic: Fresh garlic is best for that sharp, aromatic taste. If you’re short on time, garlic powder can work—use about 1 teaspoon instead of fresh cloves.
Lemon: Both the juice and slices bring brightness. Meyer lemons add a sweeter touch if you can find them. Fresh lemon zest really boosts flavor, so don’t skip it!
Heavy cream: This adds richness and smoothness to the sauce. For a lighter option, try half-and-half or coconut cream (for a dairy-free twist).
Fresh herbs: Parsley and thyme provide fresh, earthy notes. Rosemary is optional but adds lovely aroma. If you only have dried herbs, use about a third of the fresh amount.
How Do You Get Tender, Juicy Chicken with a Golden Crust?
Cooking chicken breasts evenly without drying them out can be tricky, but a few tips will help:
- Pat chicken dry before seasoning to help it brown better.
- Don’t overcrowd the skillet; cook in batches if needed.
- Use medium-high heat for a nice golden crust, then reduce heat if the chicken is browning too fast.
- Cook each side 5-6 minutes depending on thickness; check internal temperature if unsure (165°F/75°C is safe).
- Rest the chicken briefly after cooking to keep juices sealed inside.
Equipment You’ll Need
- Large skillet – I recommend a good non-stick or cast-iron skillet for even browning and easy clean-up.
- Meat thermometer – helps ensure your chicken is perfectly cooked without overcooking.
- Whisk or spoon – for stirring the sauce and scraping up browned bits for flavor.
- Juicer or fork – to squeeze and extract every drop of lemon juice for the sauce.
- Knife and cutting board – for slicing lemon and chopping herbs quickly and safely.
Flavor Variations & Add-Ins
- Switch up the protein: turkey cutlets or shrimp work great for a different twist.
- Use different herbs: basil or tarragon can add fresh, unique flavors—try adding a few leaves in the sauce.
- Add veggies: sauté some spinach, cherry tomatoes, or asparagus beside the chicken for color and nutrition.
- Spice it up: sprinkle red pepper flakes or smoked paprika for a little heat and smoky depth.
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
- 1/2 cup heavy cream
- 1 lemon, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Optional: fresh rosemary sprigs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you’re looking at around 30 minutes total. It’s a quick, delicious dinner perfect for busy evenings!
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Pat your chicken breasts dry and season both sides well with salt and pepper. Heat olive oil in a large skillet over medium-high heat until hot. Add the chicken breasts and cook about 5-6 minutes on each side until golden brown and cooked through. When done, remove the chicken from the skillet and set aside.
2. Make the Garlic Lemon Sauce:
Lower the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant—be careful not to let it burn! Pour in the chicken broth, using a spoon to scrape up any browned bits from the pan; this adds extra flavor. Stir in the heavy cream, fresh lemon juice, and lemon zest. Let the sauce gently simmer.
3. Combine and Finish:
Put the chicken back into the skillet, arranging the lemon slices on and around it. Sprinkle the thyme leaves over the dish, then let everything simmer together for 3-5 minutes so the chicken warms through and the sauce thickens slightly. Once ready, take the skillet off the heat and garnish with fresh parsley and rosemary sprigs if you like.
Serve your Lemon Garlic Chicken Skillet with mashed potatoes, rice, or steamed veggies to soak up that yummy sauce. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before cooking. Thaw it safely overnight in the fridge or quickly in cold water. Pat it dry before seasoning to help get a nice sear.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce in advance and store them separately in the fridge for up to 2 days. Reheat gently on the stove to avoid drying out the chicken.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, stirring occasionally to warm evenly. Add a splash of broth or cream if the sauce thickens too much.
What Can I Substitute for Heavy Cream?
If you want a lighter option, half-and-half or coconut milk work well. Just note that the sauce may be a bit thinner and less rich with these substitutes.