Bright, tangy, and incredibly creamy, this lemon garlic chicken brings together bold citrus notes with buttery richness in one comforting skillet. Perfect for busy weeknights or casual gatherings, it offers gourmet flavor without the fuss.
Ingredient Breakdown
Start with boneless, skinless chicken breasts. To ensure even cooking and tenderness, pound them to a uniform 1/2-inch thickness. This helps them sear quickly and stay juicy without drying out.
Finely chopped shallot and minced garlic form the aromatic base. The shallot brings a subtle sweetness, while garlic infuses the dish with a warm, savory undertone that complements the lemon beautifully.
A small amount of all-purpose flour is used to create a light roux with butter, providing the sauce with body and silkiness. This thickening step is crucial to achieving that restaurant-style creaminess.
The sauce is enriched with a combination of chicken broth and half-and-half or whole milk. The broth delivers savory depth, while the dairy rounds it out with a soft, mellow richness that coats each bite of chicken.
Fresh lemon juice cuts through the richness, adding brightness and tang. Thin slices of lemon simmered in the sauce infuse it further with citrus aroma and make for an elegant garnish.
Finally, chopped fresh parsley adds color and freshness, bringing a clean herbal finish that ties everything together beautifully.
Step-by-Step Cooking Guide
Begin by patting the chicken breasts dry to ensure a proper sear. Generously season both sides with kosher salt and cracked pepper, pressing the seasoning gently into the surface.
Heat olive oil in a wide skillet until shimmering. Place the chicken in the hot pan and sear for 6 to 7 minutes per side without disturbing it, allowing a deep golden crust to form. Once cooked through, remove the chicken and set it aside on a plate.
Reduce the heat and add butter to the same skillet. Once melted, add the chopped shallot and garlic, seasoning lightly with salt and pepper. Let them soften just until fragrant—about a minute—without letting them brown.
Sprinkle flour over the aromatics and stir to form a paste. Let it cook for one minute to remove the raw flour flavor, then slowly whisk in the milk and broth. Stir constantly to smooth out any lumps and scrape up the flavorful browned bits from the pan.
Bring the sauce to a gentle boil, then reduce the heat and let it simmer. Return the chicken to the skillet and nestle it into the sauce. Simmer for 3 to 4 minutes, allowing the flavors to meld and the sauce to thicken until it clings to the chicken.
Finish with fresh lemon juice and garnish with lemon slices and chopped parsley. Serve immediately for best texture and flavor.
Recipe Tips & Frequently Asked Questions
Best way to pound chicken evenly for uniform cooking
Place chicken breasts between two pieces of parchment paper or plastic wrap and use a rolling pin or meat mallet to pound to even thickness.
How to avoid curdling the sauce when adding dairy
Lower the heat before stirring in the milk or half-and-half and avoid boiling after dairy is added.
Tips for scraping browned bits to deepen the sauce flavor
Use a wooden spoon to gently lift the fond from the skillet bottom when deglazing with broth or milk.
Adjusting lemon intensity to your taste
Start with 2 tablespoons of lemon juice and add more to taste for a brighter finish.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well—just adjust searing time slightly due to thickness.
What’s a good substitute for shallots?
Finely chopped yellow onion is a good alternative if shallots aren’t available.
How do I store and reheat leftovers without drying out the chicken?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of broth if needed.
Can I make the sauce ahead of time?
Yes, make the sauce up to a day ahead and store separately. Reheat and add the chicken just before serving.
What to Serve With This Recipe
Spoon the creamy lemon garlic chicken over a bed of buttery mashed potatoes or fragrant herbed rice to catch every drop of sauce.
Balance the richness with a side of crisp green beans, roasted asparagus, or steamed broccoli for added freshness and color.
A simple arugula or spinach salad with a lemon vinaigrette makes a great starter or light accompaniment, cutting through the creamy main dish.
Creative Variations
Add briny capers or chopped green olives for a Mediterranean-inspired twist with extra complexity.
Deglaze the pan with a splash of dry white wine before adding the broth to introduce more depth and acidity.
For those who like a bit of heat, finish the sauce with a pinch of chili flakes or a dash of hot sauce for a gentle kick.
Lemon garlic chicken is the kind of dish that checks all the boxes—fast, flavorful, and deeply satisfying. Its creamy citrus sauce and golden-seared chicken offer a cozy, comforting bite with just enough freshness to keep it light.
Whether served for guests or on a quiet night in, this recipe is sure to become a cherished favorite in your dinner rotation.
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds), pounded to 1/2-inch thickness
1 tablespoon Olive oil
3 tablespoons Unsalted butter
1 small Shallot, finely chopped
4 cloves Garlic, minced
2 tablespoons All-purpose flour
1 cup Half-and-half or whole milk
1/2 cup Low-sodium chicken broth
Juice of 1 medium Lemon (about 3 tablespoons)
1 small Lemon, thinly sliced
2 tablespoons Fresh parsley, chopped
1/2 teaspoon Kosher salt, plus more to taste
1/4 teaspoon Freshly ground black pepper, plus more to taste
Instructions
Start by patting the chicken breasts completely dry with paper towels to help achieve a good sear. Season both sides generously with kosher salt and black pepper.
Warm the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts in a single layer—working in batches if your skillet isn’t large enough—and sear undisturbed for 6 to 7 minutes until the bottom develops a deep golden crust. Flip and cook the second side for another 6 to 7 minutes. Once browned and cooked through, transfer the chicken to a plate and set aside.
Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the chopped shallot and minced garlic along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté for about a minute until fragrant and just beginning to soften.
Sprinkle in the flour and stir to coat the aromatics evenly. Cook for another minute to eliminate any raw flour taste.
Gradually pour in the half-and-half (or milk) and chicken broth while whisking constantly to remove any flour lumps. Scrape up any golden bits stuck to the bottom of the pan for extra flavor. Bring the mixture to a gentle boil, then reduce to a simmer.
Return the seared chicken to the pan, nestling it into the creamy sauce. Simmer for 3 to 4 minutes until the sauce thickens slightly and clings to the back of a spoon, and the chicken is warmed through.
Stir in the lemon juice for a bright, tangy finish. Garnish with freshly chopped parsley and lemon slices. Serve immediately with your favorite sides.
Lemon Garlic Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds), pounded to 1/2-inch thickness
- 1 tablespoon Olive oil
- 3 tablespoons Unsalted butter
- 1 small Shallot finely chopped
- 4 cloves Garlic minced
- 2 tablespoons All-purpose flour
- 1 cup Half-and-half or whole milk
- 1/2 cup Low-sodium chicken broth
- Juice of 1 medium Lemon about 3 tablespoons
- 1 small Lemon thinly sliced
- 2 tablespoons Fresh parsley chopped
- 1/2 teaspoon Kosher salt plus more to taste
- 1/4 teaspoon Freshly ground black pepper plus more to taste
Instructions
- Start by patting the chicken breasts completely dry with paper towels to help achieve a good sear. Season both sides generously with kosher salt and black pepper.
- Warm the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts in a single layer—working in batches if your skillet isn’t large enough—and sear undisturbed for 6 to 7 minutes until the bottom develops a deep golden crust. Flip and cook the second side for another 6 to 7 minutes. Once browned and cooked through, transfer the chicken to a plate and set aside.
- Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the chopped shallot and minced garlic along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté for about a minute until fragrant and just beginning to soften.
- Sprinkle in the flour and stir to coat the aromatics evenly. Cook for another minute to eliminate any raw flour taste.
- Gradually pour in the half-and-half (or milk) and chicken broth while whisking constantly to remove any flour lumps. Scrape up any golden bits stuck to the bottom of the pan for extra flavor. Bring the mixture to a gentle boil, then reduce to a simmer.
- Return the seared chicken to the pan, nestling it into the creamy sauce. Simmer for 3 to 4 minutes until the sauce thickens slightly and clings to the back of a spoon, and the chicken is warmed through.
- Stir in the lemon juice for a bright, tangy finish. Garnish with freshly chopped parsley and lemon slices. Serve immediately with your favorite sides.
