Lemon Garlic Chicken

introduction

This Lemon Garlic Chicken is a simple, creamy, and bright dish you can make any night. It cooks fast and tastes fresh with lemon and garlic. If you enjoy quick garlic chicken recipes, try 15-minute garlic butter chicken bites for another easy option.

why make this recipe

Make this recipe because it is quick, tasty, and uses few ingredients. The sauce is creamy and lemony, and the garlic gives good flavor. It works for weeknights or a small dinner with friends.

how to make Lemon Garlic Chicken

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken with salt and pepper. Cook the chicken in the skillet until golden and fully cooked, about 6–7 minutes per side.
3. Take the chicken out and set it aside.
4. In the same skillet, add the minced garlic and cook about 1 minute until you smell the garlic.
5. Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce warm and mix well.
6. Put the chicken back into the skillet and spoon the sauce over it. Cook 2–3 more minutes until heated through.
7. Garnish with fresh parsley and serve.

Ingredients :

• 4 chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a large skillet, heat olive oil over medium heat.
2. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook until golden on both sides and cooked through, about 6-7 minutes per side.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
5. Pour in the heavy cream and lemon juice and zest, stirring to combine.
6. Return the chicken to the skillet and coat it in the sauce. Cook for an additional 2-3 minutes until heated through.
7. Garnish with fresh parsley and serve.

how to serve Lemon Garlic Chicken

Serve with plain rice, mashed potatoes, or pasta to catch the sauce. A simple green salad or steamed vegetables also go well. Slice the chicken and spoon extra sauce on top.

how to store Lemon Garlic Chicken

Cool to room temperature, then put in an airtight container. Store in the fridge up to 3–4 days. Reheat gently in a skillet over low heat or in the microwave until warm. If frozen, keep in a freezer-safe container up to 2 months; thaw in the fridge before reheating.

tips to make Lemon Garlic Chicken

• Pound chicken breasts to even thickness so they cook evenly.
• Do not burn the garlic; cook it only briefly until fragrant.
• Taste the sauce and add a little salt or pepper if needed.
• For a thinner sauce, add a splash of chicken broth or water.

variation (if any)

• Use chicken thighs instead of breasts for more flavor.
• Add sliced mushrooms to the skillet with the garlic.
• Stir in a tablespoon of capers for a tangy touch.
• Swap heavy cream for half-and-half for a lighter sauce (sauce will be less thick).

FAQs

Q: Can I use frozen chicken?
A: Thaw the chicken fully in the fridge before cooking for even results.

Q: Can I skip the cream?
A: You can use a mix of broth and a little milk, but the sauce will be less rich.

Q: How do I know the chicken is done?
A: Cut into the thickest part to check for no pink, or use a thermometer; it should read 165°F (74°C).

Q: Can I make this dairy-free?
A: Yes. Use a dairy-free cream alternative or coconut cream, but the flavor will change slightly.

Q: Can I double the recipe?
A: Yes. Use a larger skillet or cook in batches so the chicken browns and cooks properly.

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