Irresistible Lemon Garlic Chicken Dinner Idea
This one-pan lemon garlic chicken is the ultimate weeknight dinner, featuring juicy, brined chicken breasts seared to golden perfection and finished in a bright, velvety lemon garlic sauce. Ready in just 30 minutes, it's an easy yet impressive meal that requires minimal cleanup and delivers maximum flavor.
Equipment
- Large bowl
- Paper towels
- Large heavy skillet (cast iron preferred)
- Wooden Spoon
- Tongs
- Measuring cups and spoons
- Chef's knife
- Cutting board
- instant-read thermometer
- Serving platter
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon kosher salt
- 4 cups water
- 2 tablespoons olive oil or avocado oil
- 8 cloves garlic, thinly sliced
- 1 cup low-sodium chicken broth
- ⅓ cup fresh lemon juice from about 2 lemons
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- In a large bowl, dissolve the kosher salt in the 4 cups of water. Submerge the chicken breasts completely. Let them brine for 15 minutes while you prep the other ingredients.
- Remove the chicken from the brine, pat it extremely dry with paper towels, and season lightly with black pepper.
- Heat the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Carefully place the chicken in the pan in a single batch, not crowding the pan. Sear for 4-5 minutes per side, until deeply golden brown and a crust has formed. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium-low. Add the sliced garlic to the pan. Sauté for 30-60 seconds, stirring constantly, until fragrant but not browned.
- Pour in the chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. Add the lemon juice and lemon zest. Bring the mixture to a gentle simmer.
- Return the chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the top. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the chicken to a serving platter. Whisk the cold butter into the sauce until it melts and the sauce becomes glossy and slightly thickened. Taste and adjust seasoning with salt and pepper.
- Pour the sauce over the chicken, garnish with fresh parsley, and serve immediately.
Notes
For the juiciest results, do not skip the brine step—it seasons the meat throughout and locks in moisture. If using chicken thighs, they are more forgiving and stay juicier; cook time remains similar. For a creamy version, stir in 1/4 cup of heavy cream off the heat at the end. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave. To make it dairy-free, replace the butter with vegan butter or an extra tablespoon of olive oil. Serve with couscous, mashed potatoes, crusty bread, or a green salad to soak up the delicious sauce.