Description
This Lemon Garlic Chicken recipe features tender, pan-seared chicken cutlets cooked to perfection and coated in a rich, creamy lemon garlic sauce. Ready in just 25 minutes, it’s a flavorful and easy dish that brings bright citrus notes and aromatic garlic together for a delicious meal perfect for weeknights or special occasions.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
Cooking
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
Sauce
- ¾ cup heavy cream
- ¼ cup milk
- Zest of ½ lemon
- 1 tablespoon fresh lemon juice
Garnish (optional)
- Lemon slices
- Fresh parsley, finely chopped
Instructions
- Prepare the Chicken: Pat the chicken dry with a paper towel. If you are using whole chicken breasts, slice each breast horizontally into two thin cutlets to make four pieces total. If you’re using pre-cut chicken cutlets, skip this step. Season both sides of the chicken evenly with kosher salt, freshly ground black pepper, garlic powder, onion powder, and dried oregano.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, place the chicken cutlets in the skillet in a single layer. Cook for 3 to 5 minutes on each side until golden brown and cooked through, ensuring an internal temperature of 165°F or until the center is no longer pink. Remove the chicken from the skillet and transfer to a plate; set aside.
- Make the Sauce: Lower the heat to medium-low and add butter to the same skillet. When melted, add the minced garlic and sauté for 30 seconds to 1 minute, until it’s lightly browned and fragrant. Carefully pour in the heavy cream, milk, lemon zest, and lemon juice. Stir the mixture frequently, scraping up the flavorful browned bits on the skillet’s bottom. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
- Combine and Serve: Return the cooked chicken cutlets to the skillet with the sauce. Turn each piece to coat thoroughly and warm through for about 1 minute per side. Serve immediately, spooning the luscious lemon garlic sauce over the chicken. Optional garnishes include finely chopped fresh parsley and fresh lemon slices for extra color and brightness.
Notes
- For an even more intense lemon flavor, add extra lemon zest or a splash more lemon juice to the sauce.
- Serve with steamed vegetables, rice, or mashed potatoes to make a complete meal.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Use fresh garlic rather than pre-minced for the best flavor.
- The sauce can be adjusted in consistency by adding more milk if too thick or simmering longer if too thin.
