Lemon Garlic Chicken Skillet is a simple, bright, and flavorful dish that brings together juicy chicken, zesty lemon, and fragrant garlic all cooked in one pan. The chicken gets beautifully golden while soaking up the fresh lemon juice and garlicky goodness, making every bite tangy and satisfying.
I love making this skillet meal when I want something quick but tasty. The combination of lemon and garlic always feels fresh and a little special without needing too many ingredients. I find that using fresh lemon juice and plenty of minced garlic really makes the flavors pop. Plus, it’s so easy to customize—sometimes I add a sprinkle of fresh herbs or a splash of chicken broth to keep things juicy.
This dish goes great with a side of fluffy rice or roasted veggies to soak up all the delicious pan juices. I often make it for weeknight dinners because it’s straightforward and comes together fast, but it also feels just right for sharing with friends and family around the table. The bright flavors make it a dish everyone enjoys, time and again.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts cook quickly and stay juicy here. If you prefer dark meat, thighs work well too and add extra flavor.
Lemon: Fresh lemon slices and juice give this dish its bright tang. Bottled lemon juice can work in a pinch, but fresh is best for flavor.
Garlic: Fresh minced garlic is a must. It releases more aroma and flavor than pre-minced garlic from a jar.
Heavy Cream: This makes the sauce rich and silky. For a lighter version, try half-and-half or coconut milk, but the taste will be less creamy.
Asparagus: It adds nice color and texture. Green beans or broccoli make good alternatives if asparagus isn’t available.
How Do You Get Tender, Juicy Chicken with a Golden Crust?
Searing the chicken properly is key to this recipe’s success. Here’s how to do it:
- Pat chicken dry with paper towels before cooking. This helps the surface brown instead of steam.
- Heat oil and some butter in the skillet over medium-high heat until shimmering.
- Place chicken gently in the pan without crowding. Cook undisturbed for 5-7 minutes — don’t move it too soon.
- Flip and cook the other side until golden and internal temp reaches 165°F (75°C).
- Remove chicken to rest before adding to sauce. This keeps juices locked in.
Taking time with the sear creates a flavorful crust while keeping the inside juicy and tender.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed one to evenly brown the chicken and make the sauce in one pan.
- Meat thermometer – helps ensure your chicken is cooked through without overcooking.
- Cutting board and knife – for prepping garlic, lemon slices, and herbs.
- Juicer or spoon – to extract juice from the lemon if you’re not using pre-sliced lemon.
Flavor Variations & Add-Ins
- Try adding a splash of white wine instead of chicken broth for extra depth of flavor.
- Swap parsley for fresh basil or thyme to change up the herb flavor profile.
- Include chopped sun-dried tomatoes or roasted red peppers for a sweet and smoky twist.
- Add a pinch of red pepper flakes if you like a bit of heat with your lemon and garlic.
Lemon Garlic Chicken Skillet
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 tbsp unsalted butter
For the Sauce and Veggies:
- 2 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 lemon, thinly sliced (plus juice of half a lemon)
- 1 bunch asparagus, trimmed
- ¼ cup fresh parsley, chopped
How Much Time Will You Need?
About 30 minutes total—10 minutes for prepping ingredients, 15 minutes to cook the chicken and sauce, and a few minutes for plating and garnishing. It’s quick enough for a weeknight dinner, but special enough for guests!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Pat the chicken breasts dry, then season both sides generously with salt and pepper. Heat the olive oil and 1 tablespoon of butter over medium-high heat in a large skillet. Add the chicken and cook without moving for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Make the Garlic Lemon Sauce:
Reduce the heat to medium, then add the remaining butter and minced garlic to the skillet. Cook for about 1 minute until fragrant, making sure the garlic doesn’t burn. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce lightly for 2-3 minutes.
3. Add Cream, Lemon, and Asparagus, then Simmer:
Stir in the heavy cream and gently bring the sauce to a simmer. Add the lemon slices and asparagus spears to the skillet. Return the chicken breasts to nestle into the sauce. Let everything cook together for 5 more minutes, until the asparagus is tender and the chicken is warm.
4. Finish and Serve:
Sprinkle the chopped fresh parsley over the dish before serving. Taste the sauce and add salt or pepper as needed. Serve with your favorite side like rice, potatoes, or crusty bread to soak up the delicious creamy lemon garlic sauce.
Can I Use Chicken Thighs Instead of Breasts?
Yes! Boneless, skinless chicken thighs will work well and add extra juiciness and flavor. Just adjust the cooking time slightly, as thighs can take a bit longer to cook through.
Can I Make This Dish Ahead of Time?
Absolutely. You can prepare the chicken and sauce in advance and refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream if the sauce has thickened too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on medium-low heat on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth.
What Should I Serve With Lemon Garlic Chicken Skillet?
This dish pairs wonderfully with steamed rice, mashed potatoes, or crusty bread to soak up the creamy lemon garlic sauce. Roasted or steamed veggies also complement it nicely.
