Easy Lemon Garlic Skillet Chicken is a richly flavored, no-fuss recipe you’ll learn to make purely from memory. This simple recipe takes only minutes to make and creates a tender chicken in a creamy sauce flavored with lemon and garlic.
Easy Lemon Garlic Skillet Chicken
Cumbersome and complex recipes aren’t necessary to achieve bold flavorful meals. Some of the creamiest, tangiest, and rich dishes are simple and easy to prepare like this lemon garlic skillet chicken.
The flavor combination of fresh squeezed juicy lemons paired with hand-crushed, just peeled, garlic packs such a strong aromatic flavor alone your additional ingredients need not be many. Add some tender skillet-cooked chicken and heavy cream and your perfect dinner is complete.
I came across this quote in the book Taste and See, by Margaret Feinberg and my thoughts began to wander towards how we consume foods, specifically how my family consumes food, today…
“Sometimes we must shake ourselves free from a world with lab-designed food and freewheeling individualistic spirituality and remember – from the field to the seed to the growth to the harvest to the grinding to the baking to the serving – the bread we eat is a communal act of God with us and us with each other.”Margaret Feinberg
Both Autumn and Winston, my children, are still young in the sense that they don’t quite have millions of mealtime conflicting activities or angst towards spending family time eating together (and hopefully never do).
I strive for as many meals as possible around the kitchen table and will hold fast to this tradition as long as possible. Yet, I can also be quite controlling in my kitchen domain. I tend to like meal prep done a certain way.
Recently, when my son has asked to help with preparing breakfast, lunch, dinner, etc. I’ve had to remind myself to pause and soak up this moment. Working together, living together, and consuming food around a table of thanksgiving is an ancient tradition not often practiced in our modern world.
Usually, my goal is to get dinner prepped and on the table as soon as humanly possible, but in some respects, I think this mentality (while necessary at times) goes against our nature to connect as friends and family.
Most skillet-type meals are low on the complexity scale requiring little time and effort and this lemon garlic skillet chicken is no exception. It’s kind of a perfect meal for junior to help prepare to cause your less likely to lose your mom-composure if you are in fact a kitchen control-freak like me.
Setting aside time for preparing dinner, potentially as a family (and should my nerves allow) as well as connecting at mealtime is a goal I’m moving to the forefront in hopes of achieving the communal act of “God with us and us with each other.”
Pairing Lemon Garlic Skillet Chicken
A common dinner, or meal prep, a conundrum I’m often met with is what to pair with the main course and really the answer is just as simple as the recipe. What are you in the mood to eat?
Because if you’re planning to serve this dinner to picky toddlers (or potentially teenagers) who only consume noodles then, by all means, make this a pasta dish. However, if you’re cleaning it up a bit and doing the gluten-free living lifestyle then slice the chicken and place it over a bed of arugula or another type of lettuce. No dressing is needed with the creamy sauce to drizzle on top. Consequently, rice is always nice.
This meal is simple by nature but not in taste. It makes for the perfect repeat dinner base that allows room for recipe side substitutions.
Easy Lemon Garlic Skillet Chicken
- Large Skillet
- Measuring Cups and Spoons
- 4 Boneless, Skinless Chicken Breast
- 1 tablespoon Oil
- 3 tablespoons Unsalted Butter
- 1 Shallot sliced
- 4 Garlic Cloves minced
- 1 tablespoon Cornstarch
- 1 cup Whole Milk or milk of choice
- 1/2 cup Chicken Broth
- 2 Lemons 1 juiced, 1 sliced
- Pound each chicken breast to 1/2-inch thickness by placing them on a cutting board and covering it with plastic wrap or place it in a ziptop bag. Use a rolling pin to pound the thickest side down. Season both sides with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Working in batches if necessary, cook the chicken on each side for 7 to 8 minutes, or until it reaches an internal temp of 165 ℉. Remove and transfer to a plate.
- Reduce the heat to medium and add the butter to the skillet. Once melted add the shallot and garlic cloves along with a pinch of salt and pepper, cook, stirring occasionally, for about 1 minute.
- Place the cornstarch in a small bowl and whisk some of the milk in together. Pour into the skillet and mix together. Cook for an additional 1 minute.
- Add the remaining milk and chicken broth, making sure to scrape any browned bits from the bottom of the skillet. Bring to a boil and reduce heat to a simmer until the sauce has thickened, about 5 minutes. Stir in the lemon juice and add the chicken back to the skillet. Layer the sliced lemons on top.