Lemon Garlic Chicken is a fresh, flavorful one-skillet dish bursting with zesty citrus and savory herbs. Tender chicken breasts are pan-seared to golden perfection, then simmered in a vibrant lemon-garlic sauce with a touch of honey for balance. It’s a quick and easy weeknight dinner that pairs beautifully with rice, roasted vegetables, or a crisp salad.

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Why You’ll Love This Lemon Garlic Chicken

Ready in under 30 minutes
Uses simple pantry staples
Bright, tangy flavor from fresh lemon juice
Naturally gluten-free and low carb
Perfect for meal prep and healthy eating plans

Ingredients Breakdown

For the Chicken:

4 boneless, skinless chicken breasts – Lean protein, juicy and satisfying.
Salt and pepper – Enhances flavor with a simple seasoning base.
2 tablespoons olive oil – Used for searing, adds richness and helps develop a golden crust.

For the Sauce:

4 cloves garlic, minced – Delivers bold, aromatic flavor.
1/4 cup chicken broth – Adds savory depth to the sauce.
1/4 cup fresh lemon juice – Brightens and balances with a citrusy zing.
1 tablespoon honey – Rounds out the tartness with a hint of sweetness.
1 teaspoon Italian seasoning – A blend of herbs that complements the lemon and garlic.

For Garnish:

Fresh parsley, chopped – Adds color and freshness.
Lemon slices – Enhances presentation and citrus aroma.

Tips and Tricks

Pound chicken to even thickness for faster, more even cooking.
Use low-sodium chicken broth to control salt content.
Fresh lemon juice is best—avoid bottled if possible.

Variations and Customizations

Add veggies: Toss in asparagus, spinach, or green beans during the final simmer.
Make it creamy: Stir in 2 tablespoons of heavy cream or cream cheese at the end.
Use chicken thighs: Substitute boneless, skinless thighs for juicier meat.

Pairing Suggestions

Sides: Rice pilaf, garlic mashed potatoes, or quinoa
Veggies: Roasted broccoli, sautéed spinach, or steamed green beans

Storage Instructions

Refrigerate: Store leftovers in an airtight container for up to 4 days
Reheat: Warm gently in a skillet over medium heat or in the microwave
Freeze: Freeze cooked chicken and sauce in a sealed container for up to 2 months

Frequently Asked Questions

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

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Can I double the sauce?

Absolutely! Just double all sauce ingredients for extra spoon-worthy flavor.

What’s the best way to reheat without drying out the chicken?

Reheat in a covered skillet with a splash of broth or water to keep the chicken moist.