If your weeknight dinners have been feeling a little boring, this lemon garlic chicken is here to shake things up with its bright, punchy, flavor-packed sauce in every bite.
Holly’s Recipe Highlights
- Flavor: This lemon garlic chicken has a bright, zesty burst of citrus balanced with rich, buttery garlic and a warm hint of herbs in every bite.
- Prep note: This chicken recipe is so quick to make, and it packs a punch of flavor, making it a perfect weeknight meal. I am so happy when there are leftovers the next day for lunch.
- Serving suggestions: The sauce for this chicken is so delicious, and I like to soak up every last drop with some of my favorite low-carb sides like cauliflower mash or roasted asparagus. It also pairs well with a cauliflower casserole and creamed spinach.
Zesty Skillet Chicken Ingredients
- Chicken: Skin-on, boneless chicken breasts offer the most flavor, but skinless will work too. Be sure the chicken pieces are similar in size and thickness to ensure even cooking.
- Lemon: Freshly squeeze lemons with a citrus juicer for tart, citrusy flavor. Bottled lemon juice will work in a pinch, but if using, omit the lemon zest. For fine, fluffy lemon zest that melts into the sauce, use a microplane zester. Keep the extra lemon wedges to add as an eye-pleasing garnish.
- Seasonings: Fragrant and flavorful, garlic and thyme cook to perfection in a buttery sauce. Switch up the herbs and try rosemary, oregano, or even sage. This DIY Italian dressing mix makes an excellent all-purpose blend for chicken as well.
- Variations: Swap dried thyme for fresh thyme leaves. Add fresh leaves near the end. Add a pinch of red pepper flakes for a gentle heat. Stir in a handful of fresh parsley at the end.
Skillet to Oven: Sear, Sauce, and Bake
- Season the chicken and set aside (full recipe below).
- Melt butter and saute garlic. Add lemon juice and thyme.
- Return chicken to the skillet.
- Bake. Let the chicken rest for about 5 minutes before slicing. Garnish with lemon zest and lemon wedges.
Holly’s Secrets for Juicy Chicken
- To avoid dry chicken, do not overcook. Use an instant read thermometer and pull the chicken from the oven as soon as it hits 165°F in the thickest part.
- It is important to brown, and not burn, the chicken. Sear over medium high heat until golden on each side. Lower the heat slightly when adding garlic so it turns fragrant but does not brown too deeply.
- For extra brightness, add a bit more fresh zest at the end rather than adding more juice to the pan. Extra juice can make the sauce too sharp.
- Double the butter, garlic, and lemon for more pan sauce to drizzle over the sides
Chill, Reheat, Repeat!
- Let the chicken cool slightly before storing. Condensation will water down the sauce.
- Store leftover lemon garlic chicken in an airtight container in the refrigerator for up to 4 days. Keep some sauce with the chicken to help keep it moist.
- Freeze individual portions of chicken with sauce in airtight containers or freezer bags for up to 3 months. Label with the date for easy meal planning.
- Reheat gently in a covered skillet over low heat with a splash of water or chicken broth until warmed through, or in the microwave at medium power in short intervals so the chicken does not dry out.
Low Carb Chicken Dinners
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Lemon Garlic Chicken
This one skillet lemon garlic chicken is full of zesty citrus, savory garlic, and rich butter, perfect for pairing with simple low carb sides.
Equipment
Ingredients
- 4 chicken breasts approx. 5 ounces each
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon olive oil
- 4 tablespoons butter
- 4 cloves garlic minced
- 1 lemon juiced and zested, plus extra for garnish
- ½ teaspoon dried thyme leaves
Instructions
- Preheat oven to 375°F.
- Season chicken with salt and pepper.
- Heat oil in an oven-safe 10" skillet over medium-high heat. Add chicken and cook for 3-4 on each side until browned, but not cooked through. Set aside on a plate.
- Melt the butter in the skillet. Add the garlic and cook for 1-2 minutes until fragrant. Stir in lemon juice and thyme. Add chicken back to the pan and flip to coat with sauce.
- Put the skillet in the oven and cook for 10-15 minutes or until the chicken reaches an internal temperature of 165°. Season with additional salt and pepper to taste.
- Garnish with lemon zest and lemon wedges.
Notes
- Leftover lemon garlic chicken will keep in the refrigerator for up to 4 days, or can be frozen for up to 3 months.
- Reheat or serve cold to top salads or make lettuce wraps. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Calories: 406kcal | Carbohydrates: 1g | Protein: 50g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 181mg | Sodium: 655mg | Potassium: 893mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 434IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Lemon Garlic Chicken recipe
Oh my goodness!! So good!! My husband kept saying “The chicken is delicious! This might be my new favorite! You can Definitely cook this again!” So thank you for this idea! It really is delicious!
So happy to hear this recipe was a hit in your house, Dee Ann! 🙂