Lemon Garlic Chicken Skillet is a comforting and flavorful dish that brings together juicy chicken breasts, fresh garlic, and bright, zesty lemon in one easy pan. The chicken gets a nice golden sear, and the tangy lemon sauce adds a fresh twist that makes every bite delicious.
I really love how simple this meal is to make but still feels special enough for a family dinner or even guests. The garlic and lemon combo is a classic, and it always makes the kitchen smell amazing while cooking. One of my favorite tricks is to add a little bit of chicken broth or white wine to the skillet to make the sauce extra saucy and perfect for spooning over rice or mashed potatoes.
This skillet chicken goes well with just about any side — I often serve it alongside some steamed veggies or a fresh salad for an easy, all-in-one meal. It’s one of those recipes where the flavors blend beautifully, but cleanup is super quick, which I’m always grateful for on busy nights. I find myself coming back to this dish again and again because it’s just so satisfying and easy to love.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts keeps the dish quick and healthy. If you prefer, thighs are a great substitute for a juicier result but might need a few extra minutes to cook.
Garlic: Fresh garlic really brightens the flavor here. Avoid pre-minced garlic for the best aroma, but if needed, garlic powder is okay in a pinch.
Lemon: Both the zest and juice add a fresh, tangy punch. If you can’t find fresh lemons, bottled lemon juice works, but fresh zest is best for flavor.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk, but the sauce will be less creamy.
Chicken broth: Adds depth to the sauce. If you don’t have broth, water with a little extra seasoning can work, but the flavor will be milder.
How Do You Get a Perfect Golden Sear on Chicken Without It Sticking?
Getting that golden crust on chicken breasts can be tricky but is key for flavor. Here’s what helps:
- Pat the chicken dry before seasoning to remove moisture, so it sears instead of steams.
- Heat the skillet and oil before adding the chicken; the pan should be hot but not smoking.
- Place chicken in the pan and avoid moving it for at least 5 minutes. This helps form a crust that releases easily.
- Use medium-high heat initially; lower the heat once chicken is turned to cook through without burning.
Following these tips will give you nicely browned chicken that stays juicy inside.
Equipment You’ll Need
- Large skillet – I prefer this because it heats evenly and lets me cook all the chicken at once.
- Meat thermometer – helps ensure the chicken is cooked to the right temperature without overdoing it.
- Wooden spoon or spatula – for scraping up browned bits and stirring the sauce.
- Juicer or reamer – makes it easy to extract lemon juice without seeds.
Flavor Variations & Add-Ins
- Swap out chicken for turkey cutlets for a different but similar flavor profile.
- Add chopped capers or olives for a briny, Mediterranean touch.
- Use fresh thyme instead of rosemary for a subtle herbal note.
- Mix in some crushed red pepper flakes for a little extra heat when you like a spicy kick.
How to Make Lemon Garlic Chicken Skillet
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4-5 garlic cloves, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 lemon (zested and juiced)
- 3-4 lemon slices, for garnish
- 1 tsp dried oregano or Italian seasoning
- 1 tbsp fresh parsley, chopped
- 1 sprig fresh rosemary (optional)
- 2 tbsp unsalted butter
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes. It’s a great quick meal, perfect for busy weeknights!
Step-by-Step Instructions:
1. Season the Chicken:
Pat the chicken dry, then season both sides well with salt, pepper, and dried oregano or Italian seasoning. This helps build flavor right from the start.
2. Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set it aside for now.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute until you smell that wonderful aroma—be careful not to burn it! Then pour in the chicken broth and lemon juice. Use a spoon to scrape up any browned bits stuck to the skillet; this adds lots of tasty flavor.
4. Finish the Sauce:
Stir in the heavy cream and lemon zest. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken just a bit. Turn the heat to low, add the butter, and stir until it melts smoothly into the sauce.
5. Combine & Simmer:
Return the chicken to the skillet. Spoon some of the creamy lemon sauce over each piece, then place lemon slices on top. Sprinkle with fresh parsley and add a sprig of rosemary for extra fragrance if you like. Cover the skillet and let everything simmer together for 3-5 minutes so the flavors mingle.
6. Serve and Enjoy:
Plate the chicken, spoon plenty of the delicious sauce over it, and enjoy alongside your favorite sides like rice, mashed potatoes, or steamed veggies. This meal is fresh, creamy, and packed full of bright lemon and garlic flavor!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to completely thaw the chicken breasts in the fridge overnight before cooking. Pat them dry to avoid extra moisture that can prevent a good sear.
Can I Make Lemon Garlic Chicken Skillet Ahead of Time?
Absolutely! You can cook the chicken and sauce up to a day in advance. Store it in an airtight container in the fridge, then reheat gently on the stove over low heat to prevent the cream from separating.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, use half-and-half or whole milk mixed with a small amount of cornstarch to help thicken. Coconut milk is a good dairy-free option but will add a slight coconut flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly on the stove or in the microwave, stirring occasionally to keep the sauce creamy and smooth.