This lemon chicken recipe is light, zesty, and full of flavor. I sear tender chicken breasts or thighs until golden, then simmer them in a vibrant lemon garlic sauce that’s fresh, savory, and just the right amount of tangy. It’s the kind of dish that feels elegant but is actually quick and easy enough to make any night of the week.
Why You’ll Love This Recipe
I love this recipe because it strikes the perfect balance between simplicity and bold flavor. The lemon adds brightness, the garlic brings depth, and the buttery sauce ties everything together. It pairs beautifully with rice, pasta, or veggies and is naturally gluten-free. Whether I’m making a quick weeknight dinner or something a little special, this lemon chicken always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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boneless, skinless chicken breasts or thighs
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salt and black pepper
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all-purpose flour (optional, for light dredging)
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olive oil or butter
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garlic, minced
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chicken broth
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fresh lemon juice
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lemon zest
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honey or maple syrup (optional, for a touch of sweetness)
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parsley or thyme (for garnish)
Directions
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I season the chicken with salt and pepper, and lightly dredge it in flour if I want a slightly crisp, golden coating.
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I heat oil or butter in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden and cooked through. I then remove it from the skillet and set it aside.
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In the same skillet, I add the garlic and cook for about 30 seconds until fragrant.
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I pour in the chicken broth, lemon juice, and zest, scraping up any browned bits from the bottom of the pan.
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I stir in a little honey if I want to balance the acidity, then simmer the sauce for 2–3 minutes to reduce slightly.
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I return the chicken to the pan, spoon the sauce over the top, and simmer for another minute to warm everything through.
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I garnish with fresh herbs and serve hot.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes
Variations
Sometimes I add a splash of white wine along with the broth for extra depth. I’ve also stirred in a spoonful of capers or chopped olives for a Mediterranean twist. When I want a creamy version, I add a splash of heavy cream at the end. For a complete one-pan meal, I cook sliced zucchini, asparagus, or spinach in the sauce before adding the chicken back in.
storage/reheating
Leftovers keep well in the fridge for up to 3 days. I reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce. I avoid overheating to keep the chicken from drying out. This dish can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless thighs—they stay extra juicy and work beautifully with the lemony sauce.
What’s the best lemon juice to use?
Fresh lemon juice gives the best flavor. I usually use one large lemon for both the juice and zest.
Can I make this dish ahead of time?
Yes, I cook the chicken and sauce, then store them separately or together and reheat when ready to serve.
How do I thicken the sauce?
If I want a thicker sauce, I whisk in a teaspoon of cornstarch mixed with a bit of water and simmer until it thickens.
What can I serve with lemon chicken?
I usually serve it with rice, roasted potatoes, or pasta. It’s also great with a fresh green salad or steamed vegetables.
Conclusion
This lemon chicken recipe is bright, flavorful, and incredibly easy to make. It’s the kind of dish that never gets old and always feels like a fresh, healthy choice. Whether I’m cooking for myself or feeding a crowd, this simple skillet meal brings bold flavor to the table with minimal effort—and it always earns a spot in my weekly dinner rotation.
