Juicy chicken breasts cooked to perfection in a rich lemon butter sauce infused with garlic.
Servings: 4
Darlin’, there’s nothing quite like the fresh, bright taste of lemon paired with the comforting richness of butter—and when you add garlic? It’s game over! These Lemon Garlic Chicken Breasts are juicy, tender, and packed with flavor. Whether you’re looking for a quick weeknight dinner or something fancy enough for guests, this dish has you covered. It’s low in sodium, big on taste, and downright irresistible. Let’s grab that skillet and get cookin’, sugar!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt (optional for low sodium)
- ¼ tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- ½ cup chicken broth (low sodium preferred)
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Supplies Needed
- Large skillet
- Tongs
- Citrus juicer
Instructions
Season the Chicken
Pat the chicken breasts dry with paper towels, then season with garlic powder, smoked paprika, salt (if using), and black pepper.
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove and set aside.
Make the Lemon Garlic Sauce
Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the Pan
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in the lemon zest and let the sauce simmer for 2–3 minutes to thicken slightly.
Combine and Serve
Return the chicken to the skillet, spooning the sauce over the top. Cook for 2 more minutes to let the flavors meld. Garnish with parsley and serve hot.
Storage Tips
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze cooked chicken in the lemon garlic sauce for up to 2 months. Thaw overnight before reheating.
Recipe Tips & Tricks
- Pound the chicken breasts to an even thickness for faster, more even cooking.
- Add a splash of heavy cream to the sauce for a creamier texture.
- Serve with roasted vegetables, rice, or mashed potatoes for a complete meal.
Variations
Lemon Butter Chicken Thighs
Swap chicken breasts for bone-in or boneless thighs for a juicier option.
Herb Lemon Chicken
Add fresh rosemary or thyme to the sauce for an herby twist.
Low-Carb Option
Serve over cauliflower rice or sautéed spinach for a keto-friendly meal.
FAQ
Can I use bottled lemon juice?
Fresh lemon juice is best for that bright, zesty flavor, but bottled works in a pinch.
What’s the best way to reheat this dish?
Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce thickens too much.
Can I make this dairy-free?
Substitute the butter with a dairy-free alternative like vegan butter or olive oil.
Sweetheart, this Lemon Garlic Chicken Breasts recipe is the perfect balance of bright, zesty, and buttery flavors. It’s easy, healthy, and sure to impress your family or guests. Plus, it’s versatile enough to pair with any side dish you love. Now, grab your skillet, and let’s bring some sunshine to your dinner table tonight!
Sugar, this post might have a few affiliate links tucked in. That just means if you click and buy, Mama Bear gets a little commission—just enough to keep the pantry stocked with lemons and butter. Thank you kindly for your support!
Lemon Garlic Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt optional for low sodium
- ¼ tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves minced
- ½ cup chicken broth low sodium preferred
- ¼ cup fresh lemon juice about 2 lemons
- 1 tsp lemon zest
- 1 tbsp fresh parsley chopped (optional, for garnish)
Instructions
Season the Chicken
- Pat the chicken breasts dry with paper towels, then season with garlic powder, smoked paprika, salt (if using), and black pepper.
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove and set aside.
Make the Lemon Garlic Sauce
- Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the Pan
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in the lemon zest and let the sauce simmer for 2–3 minutes to thicken slightly.
Combine and Serve
- Return the chicken to the skillet, spooning the sauce over the top. Cook for 2 more minutes to let the flavors meld. Garnish with parsley and serve hot.