This juicy and incredibly flavorful Lemon Garlic Chicken is ready in under 30 minutes on the stovetop, making it a quick and easy weeknight meal. It is made with boneless chicken breasts, pan-fried, and simmered in a sauce with lemony flavor, savory garlic, and a hint of spice from red pepper flakes. Serve over your favorite pasta or rice with Greek yogurt coleslaw. Here's how to make it with step-by-step pictures and a quick video tutorial.
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About This Recipe
This Lemon Garlic Chicken isn't just good, it's viral good! With over 1.5 MILLION views on my YouTube and a whopping 281 comments raving about the lemon garlic flavor, this recipe is taking the internet by storm. And trust me, it deserves all the hype.
This lemon garlic chicken recipe is a winner – it's been tried and tested many times. The best part is the chicken. It stays incredibly juicy because we pan-sear it first, then simmer it in a yummy lemon garlic sauce like this garlic butter chicken bites and black pepper chicken stir-fry.
But don't just take my word for it, see what others are saying:
- Made this for dinner tonight and after 41 years of marriage, my husband said, and I quote "This is the very best chicken recipe I have ever tasted!!" Thank you so much for something scrumptiously new!! - Shan Corrigan
- Making this for the fourth time tonight - it’s delicious! Love the lemony sauce - Laura Courtneyette
Here's why this recipe will be your new go-to:
- Incredibly easy: You can make this lemon garlic chicken breast quickly within 30 minutes, perfect for busy weeknights.
- Easy one-pan dinner: This recipe goes from pan-searing the chicken breasts to simmering them in a delicious sauce, in one pan.
- Intense flavor: This recipe is a winner! The tangy lemon, savory garlic, and a little bit of heat from the red pepper flakes will make everyone love it.
- Family-friendly: A simple recipe that everyone will love.
- Nutritious dinner - Chicken breasts are a good source of lean protein. This recipe includes garlic (healthy immune system), ginger (antioxidants and aids in digestion), lemon (rich in vitamin C and antioxidants), and eggs (protein). To make it a wholesome meal, serve it over pasta or rice with salad or steamed or grilled vegetables on the side.
- Endless leftovers fun - Leftovers can be used to make salads, sandwiches, rice bowls, and more. This one-pan lemon garlic chicken is so versatile, you can enjoy its delicious flavors in various ways throughout the week.
Ingredients for Lemon Garlic Chicken
We're using everyday ingredients like eggs, soy sauce, salt, and pepper to season the chicken. But the flavor lies in the lemon-garlic sauce – it's super tangy, yummy and has a tiny bit of kick. Here's what you will need to make this lemon garlic chicken recipe.
- Chicken - I made this recipe with boneless, skinless chicken breasts, but it works great with chicken thighs too. You can even use chicken with the bones still in. Remember, the cooking time will change depending on what kind of chicken you use.
- Lemons - For the tastiest flavor, use freshly squeezed lemon juice. I even added some grated lemon peel for an extra lemony kick.
- Egg - The secret to juicy chicken breasts? An egg. Added to the marinade, it helps to keep the chicken nice and moist even after cooking. Don't skip it! But if you can't use eggs, no worries! You can soak the chicken breasts in buttermilk, soy sauce, pepper, and salt mixture for at least 2 hours. Just cover it and keep it chilling in the fridge.
- Flavoring - soy sauce, crushed black pepper, ginger, garlic, & salt. I have used light sodium soy sauce for this recipe. Soy sauce adds an Asian twist to the chicken breasts.
- Red pepper flakes - If you prefer less spicy or you're making it for your kids, then skip adding it. You can substitute it with paprika.
- Cilantro (Coriander leaves)- Adds fresh flavor to the dish. Substitute with fresh parsley or basil leaves.
- Butter - This is the key ingredient that brings in the best flavors to the dish. However, it also adds extra calories. You can replace it with regular cooking oil.
- Chicken broth - Chicken broth adds great flavor to the sauce. To substitute, add water in the same quantity with one chicken stock cube.
- Cornstarch (or Cornflour) - Do not skip it. It helps to thicken the sauce quickly. Otherwise, the sauce will be thin and runny.
For the detailed list of ingredients & their measurements, please check out the recipe card below. Here's an easy lemon garlic chicken recipe.
How to make Lemon Garlic Chicken (Stepwise Instructions with Photos)
Marinate the chicken breasts
1. Prep the chicken - Lay the chicken breast on a cling wrap. Cover it with another layer of cling wrap on top. Flatten the chicken breast by patting it gently with a rolling pin/meat mallet for even thickness. Alternatively, you can slice the chicken breast in half (lengthwise) with a knife.
2. Marinate the chicken - Marinate it with egg, soy sauce, ground black pepper, & salt. Set it aside for 2 hours in the refrigerator. Or if you are short of time marinate it for at least 30 minutes.
3. Prepare the sauce - In a small mixing bowl, combine all the sauce ingredients and keep it aside.
4. Finely chop ginger, garlic, and cilantro. Keep red pepper flakes handy.
Pan-sear the chicken breast
1. Take out the marinated chicken breast from the refrigerator. Keep it aside on the kitchen counter for 20 minutes. Let it come to room temperature before you cook. Lightly dust it with all-purpose flour. Shake off the excess flour.
2. Heat a heavy bottom pan over medium-high heat and add 1 teaspoon oil+1 tablespoon butter. Pan-sear the chicken breast until golden & crisp on both sides. It might take 4-5 minutes on each side. Remove it to a plate. Partially cover it. You can bake it in an oven too.
For making lemon garlic chicken
3. In the same pan, heat 1 tablespoon oil & 1 teaspoon butter over medium heat. Sauté garlic, ginger & red pepper flakes for a minute. Be careful not to burn it.
4. Give the prepared sauce a quick mix. Add the prepared sauce, stir & cook until the sauce thickens. Taste and if required, add salt. Stir it continuously.
5. When the sauce thickens, sprinkle some cilantro (coriander leaves). Add the pan-seared chicken breast & let it cook in the sauce on low heat for 5 minutes.
6. Pour the sauce on top of the chicken at regular intervals. Refer to the step-by-step pictures. Remove it from heat. Garnish with some fresh lemon slices & serve.
Frequently Asked Questions
Why do we flatten the chicken?
Chicken breasts aren't perfectly flat. They have a thicker part on one end and a thinner part on the other. This can be a problem because the thicker part of the chicken breast takes longer to cook through than the thinner part. If you leave it whole (not pounding or slicing chicken breast) and cook, the thin edges might be dry and burnt by the time the thicker middle is cooked through.
That's why by pounding or slicing the chicken breast in half, we make them thinner and more even. This way, the whole piece cooks at the same speed so you will have juicy and delicious chicken.
Take the chicken out of the fridge for about 20-30 minutes before you cook it. Why is this important?
This is important for two reasons:
- Even Cooking: When you take out the chicken from the refrigerator it is cold. When you pan-sear the chicken, the outer layer will cook super fast. But by the time the outer layer is nice and golden brown, the inside will still be cold and raw. By letting it sit out for a bit, the whole piece cooks more evenly at the same time.
- Juicy Chicken: Cold chicken tends to squeeze out its juices when it hits the hot pan. Taking the chill off (bringing it to room temperature) helps it keep those yummy juices inside, making for a more flavorful and moist piece of chicken.
Recipe Tips, Variations, & Notes
- Marinate the chicken breast for at least 30 minutes to 2 hours in the refrigerator. The longer it marinates the better it tastes.
- Make sure the pan is hot enough before you start to cook the chicken. When you place the chicken on the heated pan, you must hear a sizzling sound. It browns the outside of the chicken quickly, creating a crispy, golden brown layer. Also, it traps the juices of the chicken inside which keeps the chicken nice and moist.
- Make it healthier - You can add some vegetables like bell peppers, mushrooms, asparagus, broccoli, kale, or fresh spinach to the recipe. Double the quantity of sauce. Adjust the seasoning as per taste.
- Make lemon garlic chicken pasta - Double the quantity of the sauce. Pour the sauce over the cooked pasta. Toss it well. Slice the chicken breast and serve on top.
What to serve with Lemon Garlic Chicken?
This lemon garlic chicken is so delicious, you'll need some amazing sides to go with it! You can pair it with creamy mashed potatoes, any salad, stir-fried vegetables, or simply serve it over a bed of noodles or rice.
Here are a few suggestions:
- Noodles: Chili Oil Noodles, Vegetable Lo Mein, or Egg Hakka Noodles
- Salad: Creamy Macaroni Salad, Greek Yogurt Coleslaw, Mediterranean Chickpea Salad, or Asian Slaw
- Fresh Corn Salsa
- Mashed Potatoes
- Steamed Rice or Fried Rice
More Must-Try Chicken Breast Recipes
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If you try this recipe, please leave a comment and rating below. We'd love to hear your feedback.
For any questions or concerns while making this recipe, please get in touch with me directly at nayakprety@gmail.com. I'll try my best to respond promptly.
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Recipe Card
Lemon Garlic Chicken Breast
Ingredients
For the marinade
- 2 boneless skinless chicken breasts
- 1 egg beaten
- 1 teaspoon soy sauce (low sodium)
- ½ teaspoon freshly ground black pepper
- salt to taste
- ¼ cup all-purpose flour or cornstarch
For the sauce
- ¼ cup low sodium chicken broth (increase the quantity to ½ cup, if you prefer more sauce. Also adjust the seasoning accordingly)
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon cornstarch (or cornflour)
To make lemon garlic chicken
- 1 teaspoon oil + 1 tablespoon butter
- 1 teaspoon finely chopped garlic (or minced)
- 1 teaspoon freshly grated ginger
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoon fresh cilantro, chopped (coriander leaves) or substitute with parsley
Instructions
Marinate the chicken
- Lay the chicken breast over a cling wrap. Cover it with another layer. Flatten the chicken breast by patting it gently with a rolling pin or a meat mallet for even thickness. Or you can slice the chicken breast into half with a knife.
- Marinate it with egg, soy sauce, ground black pepper & salt. Set it aside for an hour in the refrigerator.
- Prepare the sauce - In a mixing bowl, combine the sauce ingredients and keep it aside.
- Finely chop ginger, garlic and cilantro. Keep it aside. Keep red pepper flakes handy.
Pan-sear the chicken
- Take out the marinated chicken breast from the refrigerator. Keep it aside for 20 minutes so that it comes to room temperature before you cook.
- Lightly dust the chicken breast with all-purpose flour. Shake off the excess flour. Keep it aside on a plate.
- Heat a pan over medium-high heat and add 1 teaspoon oil + 1 tablespoon butter.
- Pan-sear the chicken until golden & crisp on both sides. Set it aside. It may take 4-5 minutes on each side or until the internal temperature reaches 165°F. You can bake it in an oven too. Remove it to a plate. Partially cover it.
For making lemon garlic chicken
- In the same pan, heat 1 tablespoon oil & 1 teaspoon butter over medium heat.
- Sauté garlic, ginger & red pepper flakes for a minute. Be careful not to burn them.
- Give the prepared lemon garlic sauce a quick mix. Add the sauce to the pan & cook until the sauce thickens. Taste and if required add salt. Stir it continuously.
- When the sauce thickens, sprinkle some finely chopped cilantro (coriander leaves)/parsley.
- Add the pan-fried chicken breast & let it cook in the sauce on low heat for 5 minutes. Pour the sauce on top of the chicken at regular intervals. Remove from heat. Garnish with some lemon slices & serve.
Video
Notes
- Pound the chicken breast or slice it in half. It will help to cook the chicken breast evenly.
- Marinate the chicken breast for at least 30 minutes to 2 hours in the refrigerator. The longer it marinates the better it tastes.
- Take out the marinated chicken breast from the refrigerator for at least 20-30 minutes before you pan-fry it. The chicken breasts should be at room temperature when you pan-sear them.
- Make sure the pan is hot enough before you start to cook the chicken. When you place the chicken on the heated pan, you must hear a sizzling sound. This will seal the exterior part of the chicken making it golden and crisp outside. Also, it traps the juices of the chicken inside which keeps the chicken nice and moist.
- Do not skip the addition of eggs in the recipe. It keeps the chicken soft and moist when you are pan-frying it.
- If you want to skip eggs in the recipe then brine the chicken in buttermilk and salt for at least 2 hours. Cover and keep it in the refrigerator.
- Use fresh lemon juice. Also, add some lemon zest to the sauce for more lemony flavors.
- For perfectly cooked chicken, the thickest part should reach an internal temperature of 165°F (74°C). To ensure the chicken is cooked through, cut into the thickest part. It should be opaque white with no pink remaining.
- Storage:
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- Store it within 2 hours of cooking.
- Let it come to room temperature. Leftovers can be stored in an airtight container. Keep it in the refrigerator. Stays safe to eat for 2 days. For longer shelf life - freeze it. It can be stored for a month.
- To reheat - add some extra chicken broth and the seasoning. Heat it until piping hot and serve.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
James
Delicious cooking post. I appreciate the detailed post.
Preeti Nayak
Thanks James 🙂