Lemon Garlic Chicken

Winter decided to make a reappearance this week.

Winter's Reappearance - TramplingroseIt’s stupid, it’s just weather, and everyone’s been hit hard this year (which is why I feel dumb ranting about it), but it’s SUCH a blow when Spring’s trying to take hold, and a wintery blast pops back up. To combat the cold (and my inevitable crabbiness), I made a bright, springy dish–Lemon Garlic Chicken.

Lemon Garlic Chicken - TramplingroseThis is the same as the Garlic-Lemon Pork I made once upon a time, but with chicken. I went nuts for this dish when I made it with pork tenderloin, and I went nuts again, because to me, there is nothing better than citrusy chicken. This was even better than the pork.

Lemon Garlic Chicken - TramplingroseIf I wasn’t trying to get back into drilling table manners into the bambino’s little head, I would’ve licked my plate, it’s that good.

Yield: 4

Lemon Garlic Chicken

Lemon Garlic Chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1/4 C all-purpose flour
  • 2 lemons
  • 1 lb. boneless, skinless chicken breasts
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 cloves garlic, finely minced or microplaned
  • 3/4 C chicken broth
  • salt & pepper to taste


Between sheets of plastic wrap or wax paper, pound the chicken breasts to about 1/4-inch thickness with a mallet. Season both sides with salt and pepper.

Zest one of the lemons, and combine it with the flour in a shallow dish. Thinly slice the other lemon, and set aside.

Heat the olive oil and 1 Tbsp. of the butter in a large skillet over medium-high heat. Dredge the chicken in the flour, and cook until nicely browned, about 5 minutes per side. Transfer to a plate, and tent with foil to keep warm.

Reduce the heat to medium, and melt the other Tbsp. of butter. Add the garlic and cook for about 30 seconds, being careful not to let it burn. Stir in the chicken broth, scraping up any browned bits, and cook until reduced by half.

Return the chicken with any juices to the pan, along with the lemon slices, and cook until the sauce has thickened (2-3 minutes). Squeeze the juice from the zested lemon and add the juice to the pan. Season with additional salt and pepper before serving.

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My only regret is that I didn’t have any crusty bread with which to soak up all the sauce. Since I served it with rice, I just pushed that around my plate to get every last bit of sauce I could.

Lemon Garlic Chicken - TramplingroseI have issues, I know. But seriously, make this chicken. It makes a gigantic mess in the kitchen (well, it did in mine, but I do have limited counter space), but it’s so worth it.

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4 Replies to “Lemon Garlic Chicken”

  1. I agree, citrus and chicken do make a great pair. I’ll have to add this to my list for when my husband’s gone for dinner. He isn’t a lemon fan, but I am! I always make lemony dishes when he’s away. That means more for me anyway! :)

    • There’s a recipe in food-blog-land for Brown Sugar Lemon Chicken (I first found it through Iowa Girl Eats, but I think it’s originally from Eat Live Run, and I’ve posted it here on my blog before)–You should try that one too, if you like sweet & sour chicken…I have been know to threaten to fork-stab people (my husband) who get in my way when I’m dishing up the sauce. It is SO good!!!

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