One Pan Lemon Garlic Chicken Recipe
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Looking for a quick and tasty meal? You’ll love this one-pan lemon garlic chicken recipe. It’s perfect for busy weeknights when you want something yummy without a ton of fuss. This dish takes just 35 minutes from start to finish and serves four people.
The magic happens in a single skillet, where juicy chicken meets a zesty lemon garlic sauce. You’ll end up with tender, flavorful chicken that’s sure to please even picky eaters. Plus, cleanup is a breeze with only one pan to wash!
Exact Ingredients List
Here’s what you’ll need to make this tasty lemon garlic chicken:
- 4 boneless, skinless chicken breasts or thighs
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup shallot, diced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1/2 teaspoon dried thyme
- 1/4 cup heavy cream
You might already have some of these items in your kitchen. The recipe uses simple ingredients you can find at any grocery store.
For extra flavor, you can add a sprinkle of fresh parsley as a garnish. It’s optional but adds a nice touch to the dish.
Remember to adjust the salt and pepper to your liking. Everyone’s taste is different, so feel free to season as you prefer.
Instructions
Get ready to make this tasty lemon garlic chicken! Start by patting the chicken dry and pounding it to an even thickness. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove it from the pan and set aside.
Melt butter in the same pan. Add garlic and shallots, cooking for about a minute until they smell great.
Pour in chicken broth, lemon juice, and thyme. Stir and let it simmer for 5 minutes.
Slowly stir in the heavy cream and put the chicken back in the pan. Lower the heat and simmer for 5-7 minutes. The chicken is done when it reaches 165°F inside.
Sprinkle some chopped parsley on top and serve right away with your favorite sides. Enjoy your delicious meal!
Possible Substitutes List & Recipe Variations
You can easily change up this lemon garlic chicken recipe to suit your tastes or what’s in your kitchen. Here are some simple swaps and tweaks:
Instead of chicken breasts, try:
- Chicken thighs
- Turkey cutlets
- Firm white fish like cod or halibut
No heavy cream? Use:
- Half and half
- Coconut milk for a dairy-free option
Swap the shallots for:
- Finely diced onion
- Leeks
For a different flavor, replace thyme with:
- Rosemary
- Oregano
- Italian seasoning blend
You can also add veggies to make it a full meal:
- Spinach
- Sliced mushrooms
- Cherry tomatoes
Want more zest? Try:
- Adding lemon zest to the sauce
- Doubling the lemon juice
For a richer sauce, stir in:
- Grated Parmesan cheese
- A pat of butter at the end
These changes let you make the dish your own. Feel free to mix and match based on what you like or have on hand.
Tips, Tricks & Storing
Want to make this lemon garlic chicken even better? Try these tips:
Use a meat thermometer to check doneness. Chicken is safe to eat at 165°F (74°C).
For extra flavor, add some fresh herbs like rosemary or oregano to the sauce.
Don’t overcook the chicken. It can get dry quickly.
Make sure to pat the chicken dry before cooking. This helps it brown nicely.
Leftovers? Store them in an airtight container in the fridge for up to 3 days.
To reheat, warm gently in a pan with a splash of water or broth. This keeps the chicken moist.
You can freeze this dish too. Just let it cool completely first.
For a lighter version, swap the heavy cream for half-and-half or milk.
Serve with your favorite sides like roasted veggies or mashed potatoes.
Got extra sauce? It’s great on pasta or rice too!