This juicy, flavorful Lemon Garlic Chicken is ready in under 30 minutes on the stovetop — an ideal quick weeknight meal. Boneless chicken breasts are pan-seared until golden, then simmered in a bright lemon-garlic sauce with savory garlic, fresh lemon, and a touch of heat from red pepper flakes. Serve it over pasta or rice with a simple salad or coleslaw for a complete dinner. Below are clear steps and photos to guide you through the process.
About This Recipe
This Lemon Garlic Chicken has become a favorite because it’s simple, reliable, and big on flavor. The method—pan-searing the chicken to lock in juices, then finishing it in a lemony garlic sauce—keeps the meat tender while building an intense, tangy sauce.
What makes it special: pan-searing creates a caramelized crust while the sauce adds brightness. The recipe is flexible — you can use chicken thighs, bone-in pieces, or adjust the heat to suit your family.
Why you’ll love this recipe
- Fast and easy: Ready in about 30 minutes, perfect for busy evenings.
- One-pan dinner: Sear and finish in the same pan for minimal cleanup.
- Bright, bold flavor: Fresh lemon, garlic, and a pinch of red pepper flakes create a balanced sauce.
- Family-friendly: Simple flavors that appeal to all ages.
- Versatile leftovers: Use leftover chicken in salads, sandwiches, or rice bowls.
Ingredients for Lemon Garlic Chicken
The recipe uses common pantry ingredients. The lemon-garlic sauce is the star — tangy, garlicky, and lightly thickened for coating the chicken. Use fresh lemon juice and zest for the best flavor.
- Chicken: Boneless, skinless chicken breasts work well; thighs or bone-in pieces can be substituted (adjust cooking time accordingly).
- Lemon: Fresh lemon juice and a little zest brighten the sauce.
- Egg: Added to the marinade to help keep the chicken moist. If you cannot use egg, soak the chicken in a buttermilk or soy sauce-based brine for a few hours.
- Seasonings: Low-sodium soy sauce, freshly ground black pepper, garlic, ginger, and salt.
- Red pepper flakes: Optional — replace with paprika for milder heat.
- Fresh herbs: Cilantro, parsley, or basil for garnish.
- Butter: Adds richness to the sauce; can be swapped for oil to reduce calories.
- Chicken broth: Builds the sauce base; water plus a stock cube can substitute.
- Cornstarch: A small amount thickens the sauce for a glossy finish.
See the recipe card below for exact measurements.
How to Make Lemon Garlic Chicken (Step-by-Step)
Marinate the chicken breasts
1. Prep the chicken: Place a breast between two sheets of cling film and gently pound with a rolling pin or meat mallet until even in thickness. Alternatively, slice the breast in half lengthwise.
2. Marinate: Mix the beaten egg, soy sauce, ground black pepper, and salt. Coat the chicken and refrigerate for 30 minutes to 2 hours (longer yields more flavor).
3. Prepare the sauce: Whisk together the chicken broth, fresh lemon juice, lemon zest, and cornstarch until smooth. Set aside.
4. Finely chop garlic, ginger, and cilantro. Keep red pepper flakes at hand if using.
Pan-sear the chicken
1. Remove the marinated chicken from the fridge about 20 minutes before cooking to come closer to room temperature.
2. Lightly dust the chicken with all-purpose flour or cornstarch and shake off excess.
3. Heat a heavy-bottomed pan over medium-high heat and add 1 teaspoon oil plus 1 tablespoon butter. Pan-sear the chicken until golden and crisp, about 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a plate and loosely cover.
Finish in lemon-garlic sauce
1. In the same pan, add 1 tablespoon oil and 1 teaspoon butter over medium heat. Sauté the garlic, ginger, and red pepper flakes for about a minute, taking care not to burn them.
2. Stir the prepared sauce, add it to the pan, and cook until it thickens, stirring constantly. Adjust salt to taste.
3. When the sauce thickens, add chopped cilantro or parsley. Return the seared chicken to the pan and simmer on low for about 5 minutes, spooning sauce over the pieces so they stay moist.
4. Remove from heat, garnish with lemon slices, and serve over rice, pasta, or with your preferred sides.
Frequently Asked Questions
Why flatten the chicken?
Flattening or slicing the breast ensures even thickness so the whole piece cooks at the same rate, preventing thin edges from drying out while the center finishes cooking.
Why let the chicken sit at room temperature before cooking?
Bringing chicken closer to room temperature helps it cook more evenly and reduces the chance it will release juices and dry out when it hits the hot pan.
Recipe Tips, Variations, & Notes
- Marinate for at least 30 minutes; 1–2 hours is better for flavor and tenderness.
- Make sure the pan is hot before adding chicken so it sears and seals juices.
- Add vegetables such as bell peppers, mushrooms, asparagus, broccoli, or spinach to stretch the meal — increase the sauce accordingly.
- For pasta: double the sauce, toss with cooked pasta, then top with sliced chicken.
- Use fresh lemon juice and some zest for the brightest taste.
- Ensure the thickest part of the chicken reaches 165°F (74°C) before serving.
What to Serve With Lemon Garlic Chicken
This dish pairs beautifully with mashed potatoes, steamed or fried rice, noodles, or a crisp salad. Add roasted or steamed vegetables for a complete meal.
- Noodles: Tossed with the sauce and topped with sliced chicken.
- Salads: A fresh green salad or a creamy coleslaw balances the bright sauce.
- Starches: Mashed potatoes, steamed rice, or fried rice are comforting options.
Other Chicken Breast Recipes to Try
-
Mediterranean Stuffed Chicken Breast
-
Greek Yogurt Chicken Marinade
-
Mediterranean Chicken Kabobs
-
Cumin Chicken
If you try this recipe, please leave a comment and rating below — feedback is always appreciated.
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Recipe Card
Lemon Garlic Chicken Breast
Video
Ingredients
For the marinade
- 2 boneless skinless chicken breasts
- 1 egg, beaten
- 1 tsp low-sodium soy sauce
- ½ tsp freshly ground black pepper
- Salt to taste
- ¼ cup all-purpose flour or cornstarch
For the sauce
- ¼ cup low-sodium chicken broth (increase to ½ cup for more sauce)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp cornstarch (or cornflour)
To make the dish
- 1 tsp oil + 1 tbsp butter (for searing)
- 1 tsp finely chopped garlic (or minced)
- 1 tsp freshly grated ginger
- 1 tsp red pepper flakes (optional)
- 2 tbsp fresh cilantro, chopped (or parsley)
Instructions
Marinate the chicken
- Lay the chicken between cling film and flatten for even thickness or slice in half.
- Marinate with egg, soy sauce, pepper, and salt. Refrigerate for 30 minutes to 2 hours.
- Whisk sauce ingredients (broth, lemon juice, zest, cornstarch) and set aside.
- Chop garlic, ginger, and cilantro; keep red pepper flakes handy if using.
Pan-sear the chicken
- Remove chicken from fridge 20 minutes before cooking to warm slightly.
- Dust lightly with flour or cornstarch and shake off excess.
- Heat a pan over medium-high, add oil and butter, and sear chicken 4–5 minutes per side until golden and cooked through. Rest covered.
Finish in sauce
- In the same pan, add oil and butter and sauté garlic, ginger, and red pepper flakes for about a minute.
- Add the prepared sauce and cook until it thickens, stirring constantly. Adjust salt to taste.
- Stir in chopped cilantro or parsley, return chicken to the pan, and simmer on low for 5 minutes, spooning sauce over the pieces.
- Remove from heat, garnish with lemon slices, and serve.
Notes
- Pound or slice the chicken for even cooking.
- Bring marinated chicken to room temperature for more even searing.
- Use fresh lemon juice and zest for best flavor.
- Store leftovers in an airtight container in the fridge up to 2 days, or freeze for longer storage. Reheat with a splash of broth to maintain moisture.
Nutrition
Nutrition information is an approximation.