Name: Family Friendly Lemon Garlic Chicken in a Skillet
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 large boneless skinless chicken breasts, butterflied into 4 pcs; 1/2 teaspoon salt, plus more for seasoning; 1/4 teaspoon freshly ground black pepper, plus more for seasoning; 1 1/2 tablespoons olive oil; 3 tablespoons butter; 1 small shallot, finely chopped; 4 cloves garlic, minced; 1/2 teaspoon dried thyme or Italian seasoning; 1/2 cup low-sodium chicken broth; 1 cup whole milk or half-and-half, warmed; 1 medium lemon, juiced

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When you crave a meal big in flavor with very little work, this lemon garlic chicken recipe solves the dinner in 20 minutes!

Once you try this skillet recipe, it will be one you’ll want to make often. It’s creamy, tasty, and easy to make any night of the week.

Creamy Lemon Garlic Chicken Breasts

This lemon garlic chicken recipe is all about the flavor! Lean meat from chicken breasts absorbs all the taste of a drool-worthy creamy sauce made of garlic, lemon, and butter.

Could it get any better? Yes! Because this recipe is not only ridiculously tasty but also easy to cook in 20 minutes and one single skillet! An epic chicken dinner that makes a terrific lunch the next day.

With simple ingredients and very little work, you can enjoy a delicious chicken that pairs amazingly well with all kinds of side dishes for a nutritious and complete meal!

garlic chicken breasts with asparagus in a pan

Ingredients

You can turn up the yummy factor of this creamy lemon garlic chicken with basic staples often included on your shopping list.

Here’s what you need:

Chicken breasts: boneless skinless chicken breasts, butterflied.
Salt & black pepper: the classic duet for seasoning.
Olive oil: to cook the chicken and prevent it from sticking to the pan.
Butter: a delicious base for the sauce.
Shallot: finely chopped.
Garlic cloves: ALL the flavor!
Dried thyme: you can also use Italian seasoning instead.
Chicken broth: store-bought or homemade chicken broth.
Whole milk: a creamy ingredient for the sauce. Half-and-half also works for this recipe.
Lemon: it’s not lemon garlic chicken without lemon!

How to Make Lemon Garlic Chicken in a Skillet

One-skillet meals you can make in less than 30 minutes is what I call a perfect weeknight dinner. And this lemon garlic chicken is one of them! Simple, fast, and SO tasty that you won’t believe it!

Prep the chicken
On a flat surface, butterfly two chicken breasts into 4 thinner pieces. Pat dry with a paper towel and season with salt and pepper on both sides. Learn how to butterfly chicken here.
Sear the chicken
Heat a large pan over medium-high heat. Once hot, add the oil and heat it up. Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side. Once golden and seared, flip them over and continue cooking for 4 to 5 extra minutes until the chicken breasts’ internal temperature reaches 165F. Remove from pan onto a plate. Want to sear chicken like a pro? Check this post.
Sauté shallot & garlic
To the same pan, add the butter and melt it, using the back of a spatula to grease the entire surface. Add the chopped shallot and sauté for 2 minutes, until it’s translucent and golden. Add the garlic, and stir to cook the garlic for about 30 seconds.
Make the sauce
Add the chicken broth and milk (or half and half) to the pan, bringing it to a simmer while stirring the tidbits from the bottom of the pan. Add the thyme and stir to combine.
Assemble & Simmer
Add the cooked chicken back into the pan, squeeze the lemon juice into the pan, and mix to combine the garlic sauce. Reduce the heat to medium-low, cover it with a lid, and simmer for 10 minutes.
Enjoy!
Serve this lemon garlic chicken with your favorite sides, and enjoy!

Can’t get enough of this epic flavor combination? Try Lemon Chicken Asparagus Pasta next!

on the left, chicken breast with sauce in a pan. On the right, chicken with lemon and asparagus in a pan.

How to Know When the Chicken is Done

You know chicken breasts are done when the internal temperature reaches 165F (or 175F if you’re cooking chicken thighs) and the surface is golden brown.

Since the cooking time may vary depending on the thickness of the chicken, I highly recommend using a meat thermometer.

When cooking chicken breasts, butterflying them is a good way to help the meat to cook evenly and also in half the time.

lemon garlic chicken breasts with asparagus in a plate

What Goes Good with Lemon Chicken?

Lemon garlic chicken is a fantastic protein that goes well with a huge variety of side dishes, from fresh salads, like this simple side salad, to roasted veggies, such as lemon roasted asparagus, or this delicious winter salad.

You can also turn this dish into a warm and cozy dinner by serving it with southern mashed potatoes, cauliflower rice, or creamy parmesan polenta. Options are endless!

a person cutting chicken breasts with asparagus in a plate

Family Friendly Lemon Garlic Chicken in a Skillet

Print Recipe

Try this easy lemon garlic chicken recipe for a creamy and tasty dinner that is ready to eat in less than 30 minutes. A one-skillet meal you’ll want to enjoy often!

Author: Laura Fuentes
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 4

Ingredients

2 large boneless skinless chicken breasts, butterflied into 4 pcs
½ teaspoon salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
1 ½ tablespoons olive oil
3 tablespoons butter
1 small shallot, finely chopped
4 cloves garlic, minced
½ teaspoon dried thyme or Italian seasoning
½ cup low-sodium chicken broth
1 cup whole milk or half-and-half, warmed
1 medium lemon, juiced

Instructions

On a flat surface, butterfly the two chicken breasts into 4 thinner pieces. Pat dry with a paper towel and season with salt and pepper on both sides.
Heat a large pan over medium-high heat. Once hot, add the oil and heat it up. Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts’ internal temperature reaches 165F. Remove from pan onto a plate.
To the same pan, add the butter and melt it, using the back of a spatula to grease the entire surface. Add the chopped shallot and sauté, for 2 minutes, until it’s translucent and golden. Add the garlic, and stir to cook the garlic for about 30 seconds.
Add the chicken broth and milk or half and half to the pan, bringing it to a simmer while stirring the tidbits from the bottom of the pan. Add the thyme, stir to combine.
Add the cooked chicken back into the pan, squeeze the lemon juice into the pan, and mix to combine the sauce. Reduce the heat to medium-low, cover it with a lid, and simmer for 10 minutes.