Lemon Garlic Chicken Breast with step-by-step photos and a video recipe. This lemon garlic chicken recipe is a quick and easy chicken dinner, ready in 30 minutes with fewer ingredients easily available in your pantry. Serve over your favorite pasta or rice with salad. Perfect for a busy weeknight meal.
It’s a great weeknight chicken dinner made with tender and juicy boneless chicken breasts coated in flavorful and zesty lemon garlic sauce. You can pan-sear the chicken breast on the stovetop, bake it or grill it.
Similar to garlic butter chicken bites and black pepper chicken stir-fry, this easy chicken breast recipe is made in one pan or skillet, with fewer ingredients, easily available in your kitchen pantry.
Table of Contents
Easy Chicken Breast Recipe!
In this recipe post, I am sharing how to make Lemon Garlic Chicken Breast. Your family is surely going to love this easy chicken dinner.
We start by marinating tender chicken breasts with egg, soy sauce, salt & pepper. Coat it in flour and pan-fry. It is then cooked in a flavorful sauce made with fresh lemon juice, garlic, and herbs.
The chicken is cooked to perfection, resulting in tender, moist, and juicy chicken breasts. Further coating it in lemon garlic sauce gives it a flavorful and zesty flavor.
Serve this chicken dish with a side of roasted vegetables or a salad for a complete meal that’s sure to please everyone at the table.
You may also like these other popular chicken breast recipes from this website:
- Garlic Butter Chicken Bites
- Cilantro Lime Chicken Breast
- Greek Yogurt Chicken Marinade
- Cumin Chicken
- Chicken Mayo Sandwich
- Kung Pao Chicken
- Popcorn Chicken
- Chicken and Vegetable Stir Fry
- Chilli Chicken
Why You Need This Recipe
- Easy step-by-step instructions with a recipe video.
- Quick & easy to make – You can make it quickly within 30 minutes with fewer ingredients. All the ingredients are easily available in the kitchen pantry.
- One-Pan Recipe – You can make the complete recipe in a single pan. Fewer dishes & easy to clean up.
- Healthy – Chicken breasts are a good source of lean protein. This recipe includes garlic (healthy immune system), garlic (antioxidants and aids in digestion), lemon (rich in vitamin C and antioxidants), and eggs (protein). Definitely a healthy dinner recipe. To make it a wholesome meal, serve it over pasta or rice with salad or steamed or grilled vegetables on the side.
- Lemon garlic sauce – Making the sauce is the easiest part of this recipe. You can make it within 5 minutes. It is tangy and savory with lots of fresh flavors. You will love every single bite of this dish.
- Easy to customize – You can add or skip the ingredients as per your taste. Check out the alternative ingredients below.
Ingredients & Substitutions
- Chicken – I have used boneless skinless chicken breast to make this recipe. However, you can use chicken thighs too. Or use bone-in chicken. However, the cooking time will differ.
- Egg – The egg helps to keep the chicken soft and moist after cooking. Do not skip the addition of eggs. 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.
- Flavoring – soy sauce, crushed black pepper, & salt. I have used light sodium soy sauce for this recipe.
- Fresh Lemon Juice – Use it for the best flavors. I added lemon zest for more flavor.
- Ginger & garlic – I have used fresh ginger and garlic. They give a very nice flavor to the dish. You can add ginger & garlic paste too.
- Red pepper flakes – If you prefer less spicy or making it for 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, also adds extra calories. You can replace it with regular cooking oil.
- Chicken broth – Chicken broth adds great flavor to the sauce. To substitute, just 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.
Cooking Tips
- Pound the chicken breast or slice it in half. It will help the chicken breast to cook evenly.
- 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 pan, you must hear a sizzling sound. This will seal the exterior part of the chicken making it 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.
- 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.
How to make Lemon Garlic Chicken Breast (Step by Step Instructions with Photos)
Preparations
- Prep the chicken – Lay the chicken breast on a cling wrap. Cover it with another layer on the top. Flatten the chicken breast by patting it gently with a rolling pin for even thickness. Alternatively, you can slice the chicken breast in half with a knife.
- Marinate the chicken – Marinate it with egg, soy sauce, ground black pepper, & salt. Set it aside for 2 hours in the refrigerator.
- Prepare the sauce – In a small mixing bowl combine the sauce ingredients and keep it aside.
- Finely chop ginger, garlic, and cilantro. Keep red pepper flakes handy.
- 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.
- Lightly dust it with all-purpose flour. Shake off the excess flour.
For making lemon garlic chicken
- Heat a heavy bottom pan over medium-high heat and add 1 tsp oil+1 tbsp butter.
- Pan-fry the chicken breast until golden & crisp on both sides. It might take 4-5 minutes on each side. Remove it to a plate. You can bake it in an oven too.
- In the same pan, heat 1 tbsp oil & 1 tsp butter over medium heat.
- Sauté garlic, ginger & red pepper flakes for a minute. Be careful not to burn it.
- Add the prepared sauce, stir & cook until the sauce thickens. Taste and if required, add salt. Stir it continuously.
- 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.
- 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 lemon slices & serve.
Frequently Asked Questions
Can I skip eggs in the recipe?
No, do not skip eggs in the recipe. Eggs help to keep the chicken breast soft and juicy after cooking. If you want to skip eggs then you have to brine the chicken breast.
Can I marinate the chicken breast overnight?
Yes, you can. Transfer the marinated chicken to an airtight container and keep it in the refrigerator.
Can I skip the addition of cornflour?
Yes, you can. But cornflour helps to thicken the sauce quickly. If you skip it, the sauce will be thin or runny.
Serving Suggestion
You can serve it with:
- Chili Oil Noodles
- Creamy Macaroni Salad
- Mashed Potatoes
- Greek Yogurt Coleslaw
- Egg Hakka Noodles
- Steamed Rice or Fried Rice
Storage Suggestion
- 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 good 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.
Variations that you can try
- Make it healthier – You can add some vegetables like sauteed 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 place it over the pasta.
- Make it creamier – Add heavy cream to the sauce and cook.
If you make this recipe, please leave a comment and a starred review below.
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Lemon Garlic Chicken Breast
Lemon Garlic Chicken Breast with step-by-step photos and a video recipe. This lemon garlic chicken recipe is a quick and easy chicken dinner, ready in 30 minutes with fewer ingredients easily available in your pantry. Serve over your favorite pasta or rice with salad. Perfect for a busy weeknight meal.
Servings 4 people
Calories 230kcal
Ingredients
For the marinade
- 2 boneless skinless chicken breasts
- 1 egg beaten
- 1 tsp soy sauce (low sodium)
- ½ tsp freshly ground black pepper
- salt to taste
- 1/4 cup all-purpose flour
For the sauce
- ¼ cup low sodium chicken broth (increase the quantity to 1/2 cup, if you prefer more sauce. Also adjust the seasoning accordingly)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp cornstarch (or cornflour)
To make lemon garlic chicken
- 1 tsp oil + 1 tbsp butter
- 1 tsp finely chopped garlic (or minced)
- 1 tsp freshly grated ginger
- 1 tsp red pepper flakes (optional)
- 2 tbsp fresh cilantro, chopped (coriander leaves)
Instructions
Preparations
- 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 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.
- Take out the marinated chicken breast from the refrigerator. Keep it aside for 20 minutes.
- Lightly dust it with all-purpose flour. Shake off the excess flour. Keep it aside on a plate.
For making lemon garlic chicken breast
- Heat a pan over medium-high heat and add 1 tsp oil + 1 tbsp butter.
- Pan-sear the chicken until golden & crisp on both the sides. Set it aside. It may take 4-5 minutes on each side. You can bake it in an oven too. Remove it to a plate.
- In the same pan, heat 1 tbsp oil & 1 tsp butter over medium heat.
- Sauté garlic, ginger & red pepper flakes for a minute. Be careful not to burn them.
- Add the prepared sauce & cook until the sauce thickens. Taste and if required add salt. Stir it continuously.
- When the sauce thickens, sprinkle some cilantro (coriander leaves)
- 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. Refer the step by step pictures. Remove from heat.
- Garnish with some lemon slices & serve.
Video
Notes
- Pound the chicken breast or slice it in half. It will help the chicken breast to cook evenly.
- 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 pan, you must hear a sizzling sound. This will seal the exterior part of the chicken making it 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.
- 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.
Delicious cooking post. I appreciate the detailed post.
Thanks James 🙂