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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: American
Servings: 4people
Calories: 230kcal
Author: Preeti
Ingredients
For the marinade
2boneless skinless chicken breasts
1eggbeaten
1teaspoonsoy sauce (low sodium)
½teaspoonfreshly ground black pepper
salt to taste
¼cup all-purpose flour
For the sauce
¼cuplow sodium chicken broth (increase the quantity to ½ cup, if you prefer more sauce. Also adjust the seasoning accordingly)
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 teaspoon oil + 1 tablespoon 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 tablespoon oil & 1 teaspoon 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 chickenbreast 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.