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This easy lemon garlic chicken recipe is a quick skillet meal that makes a family-friendly dinner! The creamy sauce will have you hooked.
Why we love this recipe
If there’s one recipe that’s a sure hit in our house, it’s creamy chicken skillets. Here’s a tried-and-true family favorite: this easy lemon garlic chicken recipe! This quick skillet meal is so impressive: it works to wow guests or your family on a weeknight.
The zingy, zesty flavor is a huge hit in our house—and we’ve been known to sneak over to the pan for more spoonfuls of that creamy sauce! You’ll coat the chicken in spices and pan fry it until tender and juicy, then top it with a quick pan sauce made with lemon, garlic and a little cream. It’s divine.
What you need for lemon garlic chicken
This creamy lemon garlic chicken recipe is simple to put together in a skillet in just 25 minutes. The basic idea is to take chicken cutlets, season them and pan fry them for a few minutes, then make a simple creamy sauce with lemon and garlic. Here are the ingredients you’ll need:
- Protein: Boneless skinless chicken cutlets or breasts. Use organic chicken if possible for the best flavor and highest quality meat that was raised sustainably.
- Spices: Oregano, onion powder, garlic powder, salt and pepper
- Pantry: Olive oil, garlic
- Dairy: Butter, milk, heavy cream
- Fresh ingredients: Lemon, parsley (for garnish)
A note on serving size
This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to feed, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.
How to butterfly chicken
For this lemon garlic chicken, you’ll want to buy chicken breasts that are already butterflied into cutlets or butterfly it yourself. Why? Chicken breasts are often very thick, making them tricky to cook evenly. Slicing the chicken breast in half horizontally (butterflying it) makes thinner pieces that cook more evenly, are easier to eat, and are better seasoned.
You can buy a chicken breast already butterflied, which is marked on the package as butterflied or “cutlets”. If you buy regular chicken breasts, you can butterfly them yourself! Here’s what to do:
- Place your hand over the top of the chicken breast.
- Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!).
- Unfold the chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet). To make evenly thick chicken, you can cover the chicken with plastic wrap and lightly pound the chicken with a mallet or heavy pan to make it even (we did not do that for this recipe).
For step by step photos and more details, go to How to Butterfly a Chicken Breast.
Sides to make it a meal
This lemon garlic chicken makes a fast and easy dinner, paired with some easy side dish recipes! Here are some tasty side dishes for chicken that are simple to whip up:
- Salads like Best Chopped Salad, Apple Salad, Kale Salad, Caesar Salad, Easy Arugula Salad or Bell Pepper Salad
- Quick vegetables like Peas with Lemon, Green Beans Almondine, Haricot Verts, Sauteed Broccolini, or Pan Fried Broccoli
- Grains or pasta like Easy Couscous, Polenta, Lemon Rice, Pesto Rice, Easy Lemon Orzo, or Seasoned Quinoa
More easy chicken recipes
Let us know in the comments below what you think of this chicken recipe. Our kids love it, and it always impresses at a dinner party! Here are a few more easy chicken recipes you’ll love:
- Mix up fan favorite Baked Chicken Breast, Tuscan Chicken, Chicken Piccata or Blackened Chicken.
- Go for Baked Chicken Thighs, Pan Fried Chicken Thighs, or Grilled Chicken Thighs with marinade.
- Make Chicken Enchiladas with shredded chicken, or make a batch of Garlic Parmesan Wings.
- Whip up Grilled Chicken, Pesto Chicken or Rotisserie Chicken (learn how to carve it).
- If you don’t have a lemon, make Creamy Garlic Chicken instead.
Dietary notes
This lemon garlic chicken recipe is gluten-free.
Frequently asked questions
Boneless, skinless chicken breasts or thighs are most commonly used for lemon garlic chicken. This recipe uses chicken breasts for a quick cook time.
Freshly squeezed lemon juice is always preferred for the best flavor and brightness.
Lemon garlic chicken pairs well with a variety of sides. Some popular options include roasted vegetables, rice, pasta, quinoa, mashed potatoes, or a simple green salad.
Lemon Garlic Chicken
This easy lemon garlic chicken recipe is a quick skillet meal that makes a family-friendly dinner! The creamy sauce will have you hooked.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Chicken
- Diet: Gluten Free
Ingredients
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)*
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- ¾ cup heavy cream
- ¼ cup milk
- Zest of 1/2 lemon plus 1 tablespoon fresh lemon juice, plus lemon slices for garnish
- Fresh parsley, finely chopped, for garnish
Instructions
- Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally into 4 thin cutlets (if you bought cutlets, skip this step). Sprinkle the chicken on both sides with the salt, pepper, garlic powder, onion powder, and oregano.
- Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a plate.
- Melt the butter in the same pan over medium low heat. Add the garlic and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the cream, milk, lemon zest, and lemon juice and simmer for 2 to 3 minutes, stirring and scraping, until thickened slightly. Return the chicken to the pan and warm each side for 1 minute. Serve immediately, with sauce spooned over. If desired, garnish with finely chopped fresh parsley and lemon slices. Leftovers store refrigerated for up to 3 days.
Notes
*This recipe makes 4 modest servings, so if you’ve got very hungry eaters or more people to food, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.
Make ahead notes: Make the entire recipe ahead; it stores refrigerated for up to 3 days. Reheat gently on the stovetop for a few minutes until warmed through.
What can I use to substitute the heavy cream in these recipes in order to lower the fat content?
Hi there! You could use half and half or whole milk! For dairy free, you could use cashew cream for the cream and oat or almond milk for the milk. You could also try 3/4 cup full fat coconut milk (and omit additional milk), though it would add a coconut flavor. Let us know what you try!