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6 Easy Steps to Mouthwatering Garlic Lemon Chicken Tonight

Garlic Lemon Chicken
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This garlic lemon chicken recipe transforms simple ingredients into an elegant, restaurant-quality meal in just thirty minutes. Juicy chicken breasts are pan-seared to golden perfection, then finished in a bright, tangy sauce made with fresh lemon juice, aromatic garlic, and rich butter. The result is tender, flavorful chicken with a silky sauce that begs to be soaked up with bread, pasta, or rice. Perfect for busy weeknights yet impressive enough for entertaining, this Mediterranean-inspired dish delivers maximum flavor with minimal effort.

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts (1.5-2 pounds)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter, divided

For the Sauce:

  • 6-8 cloves garlic, minced
  • ¾ cup chicken broth
  • ⅓ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons capers (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon honey
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)

For Finishing:

  • 2 tablespoons cold butter
  • Fresh parsley and lemon slices for garnish

Instructions

  • Pound chicken breasts to even thickness (about ¾ inch). Pat dry and season both sides with salt, pepper, and paprika. Lightly dredge in flour, shaking off excess.
  • Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
  • Add chicken and cook undisturbed for 5-6 minutes until golden brown. Flip and cook another 5-6 minutes until cooked through (165°F internal temperature). Transfer to a plate and tent with foil.
  • Reduce heat to medium and add remaining 1 tablespoon olive oil. Add minced garlic and capers (if using), sautéing for 30-60 seconds until fragrant but not browned.
  • Pour in chicken broth and scrape up any browned bits from the pan bottom. Let simmer for 2 minutes to reduce slightly.
  • Add lemon juice, lemon zest, honey, and Italian seasoning. Simmer for 2-3 minutes until sauce reduces by about one-third.
  • Return chicken to the pan along with any accumulated juices. Spoon sauce over chicken and simmer together for 3-4 minutes.
  • Remove from heat and stir in cold butter one tablespoon at a time until melted and sauce is glossy.
  • Garnish with fresh parsley and lemon slices. Serve immediately with your choice of sides.

Notes

  • Pounding chicken to even thickness is crucial for uniform cooking
  • Don’t skip the flour dredge—it creates a better crust and thickens the sauce naturally
  • Use freshly squeezed lemon juice for best flavor; bottled juice tastes flat
  • Watch garlic carefully to prevent burning and developing bitter flavor
  • Sauce should be glossy and slightly thickened, not watery or overly thick
  • For dairy-free version, substitute olive oil for all butter
  • Chicken thighs can be substituted and are more forgiving if slightly overcooked
  • Leftovers keep refrigerated for up to 4 days; reheat gently to prevent drying out
  • For meal prep, slightly undercook chicken as it will cook further when reheated

Find it online: https://recipya.com/easy-garlic-lemon-chicken-recipe-tonight/

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