Lemon garlic chicken skillet
Thin chicken cutlets with a lemon-garlic pan sauce, made in one skillet for an uncomplicated dinner.
Serving illustration.
Thin chicken cutlets with a lemon-garlic pan sauce, made in one skillet for an uncomplicated dinner. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Evenly thin cutlets are more useful here than a thick whole breast. They fit the short pan-cooking method and make it easier to check several pieces for doneness.
The broth picks up the browned bits left in the skillet. Keep the garlic pale and add lemon gradually; a browned, bitter garlic flavor is difficult to undo.
Before you start
Serve with rice or bread and a vegetable of your choice. Those sides are not included in the ingredient quantities; start them separately if needed.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Check the thickest pieces with a food thermometer: chicken must reach 165°F (74°C). Check more than one piece when sizes differ; timing alone does not confirm doneness.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Lemon garlic chicken skillet
Prep and cooking times are estimates.
Ingredients
How to make it
- Prepare the cutletsPat the chicken dry with paper towels. Slice into evenly thin cutlets, about ½ inch thick, and season both sides with salt and pepper. Use a separate board for raw chicken.
- Brown the chickenHeat the oil in a large skillet over medium heat. Add the cutlets in one layer and cook about 4–5 minutes per side, adjusting the heat if they brown too quickly. Transfer to a clean plate; the chicken will finish in the sauce.
- Start the sauceLower the heat. Add garlic to the skillet and stir for about 30 seconds without letting it burn. Pour in the broth and scrape up the browned bits with a wooden spoon.
- Finish gentlyAdd lemon juice and return the chicken with its juices to the pan. Simmer gently until the thickest part of each cutlet reaches 165°F (74°C). Add a splash of water if the pan becomes dry.
- ServeTurn off the heat and swirl the butter into the sauce. Add the lemon slices and spoon the sauce over the chicken. Taste the sauce before adding more salt.
Make it work for you
Evenly thin cutlets are more useful here than a thick whole breast. They fit the short pan-cooking method and make it easier to check several pieces for doneness. The broth picks up the browned bits left in the skillet. Keep the garlic pale and add lemon gradually; a browned, bitter garlic flavor is difficult to undo.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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