Easy One-Pan Lemon Garlic Chicken Breast

Easy One-Pan Lemon Garlic Chicken Breast is the recipe I reach for when I want dinner on the table without pulling out half the kitchen. One skillet gives you juicy chicken, a buttery lemon garlic sauce, and very little cleanup afterward.

The trick is keeping the chicken pieces an even thickness. That way, they cook at the same rate and get a nice golden crust before the sauce goes into the pan.

I like the sauce most when it is bright and buttery with plenty of garlic, but not so heavy that it covers up the chicken. Fresh lemon juice wakes everything up, while a little chicken broth gives the sauce enough body to spoon over rice or potatoes.

And because everything happens in the same pan, the browned bits left from the chicken become part of the sauce. That’s where a lot of the flavor comes from, so don’t skip scraping the bottom of the skillet.

Why You Will Love This Recipe

There are nights when I don’t want to think too much about dinner. I want something dependable, flavorful, and easy to clean up afterward. This chicken fits that mood perfectly.

The chicken gets browned first, which gives it a much better flavor than simply simmering it in sauce. Then the lemon, garlic, butter, and broth are added to the same skillet, creating a sauce that comes together in just a few minutes.

You can also adjust the sauce to your taste. Add more lemon if you like a sharper flavor, another clove of garlic for a stronger garlic kick, or a little extra broth if you want more sauce for serving.

Most importantly, you only need one pan. That makes this a great weeknight dinner when you want homemade food without a sink full of dishes.

What Is Easy One-Pan Lemon Garlic Chicken Breast?

Easy One-Pan Lemon Garlic Chicken Breast is a simple skillet meal made with thin chicken breasts cooked until golden, then finished in a lemon garlic butter sauce.

The chicken is first seasoned and seared to build color and flavor. Lemon juice, garlic, chicken broth, butter, and herbs are then added to the same pan to create a light, savory sauce that coats the chicken.

Ingredients for Easy One-Pan Lemon Garlic Chicken Breast

For the Chicken

1 large boneless, skinless chicken breast: One large breast is enough for about four servings when sliced into thinner cutlets. Using one large breast also keeps the ingredient list simple.
1/2 teaspoon salt: Salt seasons the chicken and helps bring out its natural flavor.
1/4 teaspoon black pepper: Pepper adds a little warmth and balances the fresh lemon flavor.
1/2 teaspoon garlic powder: Garlic powder seasons the chicken itself and adds another layer of garlic flavor before the fresh garlic goes into the sauce.
2 tablespoons all-purpose flour: A light coating of flour helps the chicken brown nicely and gives the sauce something to cling to later.
1 tablespoon olive oil: Olive oil helps create the golden crust without making the chicken greasy.

For the Lemon Garlic Sauce

2 tablespoons butter: Butter gives the sauce a smooth, rich finish and helps carry the garlic and lemon flavors.
4 cloves garlic, minced: Fresh garlic is the main savory flavor in the sauce. Mince it finely so it spreads throughout the pan.
1 cup chicken broth: Chicken broth loosens the browned bits from the skillet and creates the base of the sauce.
2 tablespoons fresh lemon juice: Fresh lemon juice gives the sauce its bright flavor. Add a little more at the end if you prefer a stronger lemon taste.
1/2 teaspoon Italian seasoning: Italian seasoning adds a simple herb flavor that works well with both chicken and lemon.
1 tablespoon chopped fresh parsley: Parsley adds freshness and color to the finished dish.
1 tablespoon butter: Adding a final little bit of butter at the end makes the sauce glossy and smooth.

Optional Finishing Ingredients

Lemon slices: Lemon slices make an easy garnish and allow anyone to add more lemon flavor at the table.
Grated Parmesan: A small amount of Parmesan can be added if you want the sauce to have a slightly richer, more savory finish.

How to Make Easy One-Pan Lemon Garlic Chicken Breast

Prepare the chicken: Place the chicken breast on a cutting board and carefully slice it horizontally through the middle to make two thinner pieces. If either piece is still thick or uneven, cover it with plastic wrap and gently pound it until it is about the same thickness throughout. This helps the chicken cook evenly without drying out the thinner sections.
Season the chicken: Sprinkle both sides of the chicken with salt, black pepper, and garlic powder. Rub the seasonings gently into the meat so the chicken is evenly flavored before coating it.
Lightly coat with flour: Place the flour on a plate and press each piece of chicken into it, coating both sides lightly. Shake off the excess flour because you only need a thin layer. Too much flour can make the outside gummy instead of lightly crisp.
Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Let it heat for about a minute until the oil looks slightly shimmery. The pan should be hot enough to create an immediate gentle sizzle when the chicken touches it.
Sear the chicken: Place the chicken into the skillet without overlapping the pieces. Cook for about 4 to 5 minutes on the first side, without moving it around too much. Letting the chicken sit against the hot pan gives it time to develop a golden crust.
Turn the chicken: Flip the chicken and cook the second side for another 3 to 4 minutes. The chicken does not have to be completely cooked at this stage because it will finish cooking in the sauce.
Check the chicken: Use a meat thermometer to check the thickest part. The chicken should eventually reach 165°F, so if it is already close, you can move on to the sauce. If it is still quite undercooked, give it another minute or two before removing it.
Set the chicken aside: Transfer the chicken to a clean plate and loosely cover it with foil. Leave the browned bits in the skillet because those little pieces will dissolve into the lemon garlic sauce and add much more flavor.
Lower the heat: Reduce the skillet to medium-low heat before adding the butter. Lowering the heat prevents the garlic from burning while giving you enough warmth to build the sauce.
Cook the garlic: Add 2 tablespoons of butter to the skillet and let it melt. Stir in the minced garlic and cook for about 30 to 45 seconds, stirring constantly, until it becomes fragrant. Don’t let the garlic turn dark brown, because burnt garlic can make the sauce bitter.
Deglaze the pan: Pour in the chicken broth while scraping the bottom of the skillet with a wooden spoon. Work around the entire pan so the browned bits loosen and dissolve into the liquid. This step adds a lot of flavor to the sauce.
Add the lemon and herbs: Stir in the fresh lemon juice and Italian seasoning. Let the sauce simmer gently for about 2 to 3 minutes so the flavors begin to concentrate and the broth reduces slightly.
Return the chicken: Place the chicken back into the skillet along with any juices that collected on the plate. Spoon some of the sauce over the top and let the chicken simmer gently for another 3 to 5 minutes, depending on its thickness.
Finish cooking the chicken: Check the thickest part of the chicken with a thermometer. It should reach 165°F internally. If the chicken reaches temperature before the sauce is finished reducing, transfer the chicken to a plate again and let the sauce finish separately.
Finish the sauce with butter: Once the chicken is cooked, reduce the heat to low and stir in the remaining tablespoon of butter. Move the skillet gently as the butter melts so it blends into the broth and creates a smoother, richer sauce.
Taste the sauce: Taste the sauce and adjust it to your preference. Add a small pinch of salt if needed, more lemon juice for brightness, or a splash of chicken broth if it has reduced more than you wanted.
Add the parsley: Sprinkle the chopped fresh parsley over the chicken and sauce. Stir a little of the parsley into the sauce while leaving some on top for a fresh finish.
Let the chicken rest: Turn off the heat and let the chicken rest in the sauce for about 3 minutes. This gives the meat a chance to settle and allows the sauce to cling to the chicken.
Serve with plenty of sauce: Transfer the chicken to plates and spoon the lemon garlic sauce generously over each piece. Add a lemon slice and a little extra parsley if desired.

What to Serve Easy One-Pan Lemon Garlic Chicken Breast With

The sauce is too good to leave sitting on the plate, so I like serving this chicken with something that can soak it up. Mashed potatoes, rice, or pasta are all excellent choices. Even simple white rice works because the lemon garlic sauce gives it plenty of flavor.

For vegetables, roasted broccoli, green beans, asparagus, or sautéed spinach fit naturally with the bright lemon flavor. A simple side salad with a light vinaigrette is another good option if you want to keep dinner fresh and light.

You can also serve the chicken with crusty bread. This is especially useful when you have extra sauce in the skillet because you can use the bread to pick up every last bit.

If you’re serving this for a family dinner, I would keep the sides uncomplicated. The chicken and pan sauce are already doing most of the work, so you don’t need several elaborate dishes to make the meal feel complete.

How to Store and Reheat Easy One-Pan Lemon Garlic Chicken Breast

Let the chicken cool slightly before transferring it to an airtight container. Store the chicken together with some of the lemon garlic sauce so the meat stays moist during storage. It will keep in the refrigerator for 3 to 4 days.

For the best reheating result, place the chicken and sauce in a skillet over medium-low heat. Add a small splash of chicken broth or water, cover the skillet, and warm it gently for about 5 to 8 minutes, turning the chicken once or twice so it heats evenly without drying out.

You can also reheat one portion in the microwave. Place the chicken in a microwave-safe dish with some sauce spooned over the top, cover loosely, and heat in 30 to 60 second intervals until hot. Adding sauce before reheating is important because it helps protect the chicken from becoming tough.

If you want to freeze the chicken, allow it to cool completely and place it in a freezer-safe container with some of the sauce. Freeze for up to 2 months for the best quality. Thaw it overnight in the refrigerator before reheating gently on the stovetop.

After reheating, a small squeeze of fresh lemon juice and some chopped parsley can brighten the sauce again. Fresh lemon at the end makes a noticeable difference when you’re serving leftovers.