20-Minute Lemon Garlic Chicken
Thin chicken cutlets are the reason this lemon garlic chicken can move from skillet to table so quickly. They brown in just a few minutes per side and leave flavorful bits in the pan that become the base of the sauce.
Fresh lemon and garlic bring sharpness, while a small amount of butter rounds out the broth without turning the dish into a heavy cream sauce. The finished chicken is especially good with rice, potatoes or vegetables that can soak up the pan juices.
Lemon-Garlic Chicken Depends on Pan Timing
- Thin cutlets cook evenly and dramatically reduce the cooking time.
- The sauce is bright and buttery without using cream.
- Everything is finished in one skillet, including the pan sauce.
- The flavors pair naturally with rice, potatoes, pasta or green vegetables.
20-Minute Lemon Garlic Chicken
Ingredients
- 1.5 lb thin chicken breast cutlets 680 g
- 1 tbsp olive oil
- 1 tbsp butter
- 4 garlic cloves minced
- 1 tsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/3 cup chicken broth 80 ml
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped parsley
Instructions
- Season chicken with Italian seasoning, salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken cutlets 3–5 minutes per side, depending on thickness, until they reach 165°F / 74°C.
- Transfer chicken to a plate.
- Reduce heat, add butter and garlic, then broth, lemon juice and zest.
- Simmer briefly and return chicken to the pan to coat in sauce.
- Finish with parsley.
Notes
What to Pay Attention to While It Cooks
- Use thin, even cutlets.
- Do not burn the garlic.
- Use a thermometer instead of relying on color.
- Add lemon near the end for fresher flavor.
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Keeping the Good Parts Intact for Later
Cool promptly and refrigerate in an airtight container. Reheat gently with a spoonful of broth.
How to Keep Lemon Garlic Chicken Juicy
Thin chicken cutlets are what make this a fast dinner, but they also have a narrow window between done and dry. If the cutlets vary in thickness, gently pound the thicker sections so all pieces finish at roughly the same time. Begin checking early and remove each piece when it reaches 165°F / 74°C.
Protect the garlic from high heat
The chicken is browned over medium-high heat, but the garlic is added after the chicken comes out. Reducing the heat before adding butter and garlic prevents the garlic from scorching and turning the pan sauce bitter.
Balancing the pan sauce
- Lemon juice supplies acidity; zest adds lemon aroma without extra sourness.
- Chicken broth loosens the browned bits from the pan and gives the sauce body.
- If the sauce tastes too sharp, let it simmer briefly before returning the chicken.
- If it tastes flat, a small pinch of salt may help more than additional lemon.
Return the chicken only long enough to coat and warm it through. Simmering already-cooked cutlets in the sauce for several extra minutes can undo the benefit of cooking them quickly.
A Couple of Common What-Ifs
Can I use chicken thighs?
Yes, but cooking time will be longer.
Can I skip butter?
Yes. Use additional olive oil.
What temperature should chicken reach?
Poultry should reach at least 165°F / 74°C.
