We love fast chicken dinner recipes around here, and this lemon garlic chicken is just that. This one-pan meal comes together by quickly pan-frying some chicken and then whipping up a creamy sauce in the same pan with fresh lemon slices. You will love this fast and simple chicken dinner.
Cooking Temperature Chicken
Chicken is considered fully cooked for food safety purposes at 165 degrees Fahrenheit. Check the thickest part of the chicken and use a meat thermometer. You want to remove it from the heat as soon as it is fully cooked so it doesn’t overcook, which will result in dry chicken.
Coat the chicken. Whisk together the flour, lemon zest, salt, and pepper. Pat the chicken cutlets dry then dredge them in the flour mixture so they are well coated. Cook the chicken. Add the coated pieces of chicken to a hot skillet and cook for four minutes on each side or until the thickest parts reach 165 degrees Fahrenheit. Remove the chicken from the skillet and tent it with foil. Sauté the onion and garlic. Add the butter to the skillet allowing it to melt. Then add the onion and garlic and sauté until the onion is translucent, about five to seven minutes. Make a roux. Whisk the flour into the butter until no white streaks remain. Slowly whisk in the wine, followed by the chicken broth. Read more on making a roux below. Simmer the sauce. Bring the mixture to a quick simmer, then reduce the heat to low and continue cooking for two minutes. We are looking to infuse the lemon flavor into the sauce in this step without reducing the amount of liquid too much. Put it all together. Add the chicken back to the skillet and spoon the sauce over it. Top with fresh parsley and enjoy!
To get zest from a lemon, start by washing the lemon thoroughly to remove any dirt or debris. The key is to remove just the bright yellow outer layer of the peel with the zester, as this holds the essential oils and flavor. When you start to see the white underneath, move to a different part of the lemon.
Place a clean hand on top of the chicken breast. Use a sharp knife to cut into the chicken breast horizontally, butterflying it open and cutting all the way through until you have two pieces. If the cutlets are more than 1/2-inch thick, pound them thinner with a meat mallet or rolling pin.
Storing and Reheating Leftovers
Store any leftover chicken and garlic lemon sauce in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or on the stovetop over low heat until heated through. When making a roux, be sure to fully whisk the flour into the butter until you don’t see any more streaks of white. Add the liquid slowly, a few tablespoons at a time, until it is all added. This process should take more than 30 seconds, but less than two minutes. Anytime I have a recipe that calls for wine, I like to give you a substitute for what to use if you are cooking for someone who can’t have alcohol. You can replace the wine in this recipe with another 1/2 cup of chicken broth. It will have a slightly different flavor, but will still be delicious.
What to Serve with Lemon Chicken
Rice or Cauliflower Rice Risotto Air Fryer Asparagus
If you make this creamy lemon chicken recipe or any of my other recipes, I’d love to hear how you enjoyed them!
