Lemon Garlic Chicken Skillet is a simple, tasty dish that hits all the right notes. Juicy chicken breasts cooked in a bright, tangy lemon sauce with plenty of garlic and a touch of butter create a deliciously fragrant meal. The fresh lemon juice and garlic give the chicken a lively flavor that makes every bite feel fresh and satisfying.
I love making this skillet dinner on busy weeknights because it comes together fast but tastes like you spent hours in the kitchen. One little tip I’ve found helpful: don’t be shy with the garlic—it really brings the dish to life. Plus, that golden, lemony sauce is perfect for spooning over rice or veggies.
When I serve this at home, I usually pair it with a side of steamed green beans or a simple salad. It’s such a crowd-pleaser because of its bright flavors, and it always feels like a special meal without any fuss. If you’re looking for a dish that’s easy, fresh, and full of flavor, this Lemon Garlic Chicken Skillet is definitely one to try!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts work best here because they cook evenly and soak up the sauce. If you want, boneless thighs are juicier and more forgiving if slightly overcooked.
Lemon Juice & Slices: Fresh lemon juice adds bright, natural acidity that bottled lemon juice can’t match. I recommend using fresh lemons, but in a pinch, bottled juice works too—just reduce the amount by half.
Garlic: Minced fresh garlic is key to getting that strong yet mellow garlicky flavor. Garlic powder won’t give the same fresh taste. If you like more garlic zing, add an extra clove or two.
Heavy Cream: This ingredient makes the sauce rich and silky. For a lighter option, you can use half-and-half or even coconut milk, though the flavor will be different. I like heavy cream for the best texture.
Chicken Broth: Adds depth and moisture to the sauce. Use low-sodium broth so you can control the salt better. Vegetable broth can work for a milder taste.
How Do You Make The Chicken Juicy and the Sauce Creamy Without Burning the Garlic?
Start by patting the chicken dry. This helps the chicken brown nicely instead of steaming. Sear it over medium-high heat without moving it too much—it forms a tasty crust.
- After removing chicken, lower the heat before adding butter and garlic. Garlic burns quickly if the pan is too hot, so medium heat keeps it soft and fragrant.
- When adding broth, scrape the pan bottom gently. Those browned bits add big flavor to the sauce.
- Simmer the sauce gently after adding cream and lemon juice. Stir often to prevent cream from curdling and to blend all flavors smoothly.
- Finally, nestle the chicken back in the sauce and cover to finish cooking. This traps moisture and keeps chicken juicy while infusing it with the creamy lemon garlic flavor.
Following these tips makes sure your chicken is tender and the sauce has that perfect creamy, tangy taste without any burnt garlic bitterness.
Equipment You’ll Need
- Large skillet – I recommend a skillet with high sides so you have plenty of room to cook and simmer the sauce evenly.
- Tongs or spatula – helps you flip the chicken without piercing it, keeping it juicy.
- Wooden spoon – great for scraping up flavorful bits from the bottom of the pan when making the sauce.
- Measuring cups and spoons – for accurate lemon juice, broth, and cream amounts to keep the flavors balanced.
- Knife and cutting board – for slicing lemons and chopping parsley quickly and safely.
Flavor Variations & Add-Ins
- Herb twists: Add fresh thyme or rosemary with the garlic for an earthy flavor that pairs well with lemon.
- Cheesy touch: Stir in grated Parmesan or crumbled feta into the sauce for a salty boost.
- Veggie boost: Sauté some spinach, cherry tomatoes, or bell peppers with the garlic for extra color and nutrients.
- Spice it up: Add a pinch of red pepper flakes when sautéing garlic for a mild spicy kick that balances the citrus.
Lemon Garlic Chicken Skillet
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
- 1 lemon, thinly sliced
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to cook. In just under 40 minutes, you’ll have a delicious, creamy, and tangy chicken dinner ready to enjoy!
Step-by-Step Instructions:
1. Prepare and Season the Chicken
Pat the chicken breasts dry with paper towels. Sprinkle both sides generously with salt, pepper, and dried oregano (or Italian seasoning). This helps create a tasty crust when you cook them.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts. Cook for about 5-6 minutes per side until golden brown. Then, remove the chicken from the skillet and set aside.
3. Make the Garlic Sauce
Lower the heat to medium and add the butter to the skillet. When melted, stir in the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Add Broth and Create Sauce Base
Pour in the chicken broth, scraping the browned bits off the bottom of the skillet with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
5. Add Cream and Lemon
Stir in the heavy cream and fresh lemon juice. Mix well and allow the sauce to simmer and thicken for about 3-4 minutes.
6. Return Chicken and Add Lemon Slices
Place the chicken breasts back into the skillet, nestling them into the sauce. Add the lemon slices on and around the chicken for extra flavor.
7. Cook Until Done
Cover the skillet and cook for 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
8. Finish the Sauce
Remove the cover, spoon some sauce over the chicken, and cook uncovered for 1-2 minutes so the sauce thickens a little more.
9. Garnish and Serve
Sprinkle chopped fresh parsley on top and add extra lemon slices if desired. Serve the chicken hot with plenty of the creamy lemon garlic sauce. This dish goes well with rice, pasta, or steamed vegetables.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry well to get a nice sear.
Can I Make This Dish Ahead of Time?
Absolutely. You can prepare the chicken and sauce, then refrigerate for up to 2 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the sauce needs loosening.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stovetop or in the microwave, stirring occasionally to warm evenly.
What Can I Serve With Lemon Garlic Chicken Skillet?
This skillet chicken pairs beautifully with steamed rice, pasta, roasted vegetables, or a fresh green salad to soak up all that creamy lemon garlic sauce.