Here’s a simple, classic lemon chicken you can make any night 🍋🐔
Lemon Chicken (Skillet or Oven)
Ingredients
- 2–4 chicken breasts or thighs
- Salt & black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 2 lemons
- ½ cup chicken broth (or water)
- 1 tsp dried oregano or thyme
- Optional: 1 tbsp butter, fresh parsley
Instructions
- Season chicken with salt and pepper.
- Sear: Heat olive oil in a pan over medium-high. Cook chicken 4–5 min per side until golden. Remove and set aside.
- Sauce: In the same pan, add garlic and cook 30 seconds. Add lemon zest, lemon juice, broth, and oregano.
- Simmer: Return chicken to pan. Reduce heat and simmer 8–10 minutes until cooked through and sauce slightly thickens.
- Finish: Optional—stir in butter for richness. Garnish with parsley.
Serve with: rice, roasted potatoes, pasta, or veggies.
Want variations?
- Crispy lemon chicken: Dredge chicken in flour before searing.
- Creamy lemon chicken: Add ¼–½ cup cream at the end.
- Greek-style: Add olives and a little feta.
- Chinese-style lemon chicken: Crispy battered chicken with sweet-tangy lemon sauce.
If you tell me how you want to cook it (oven, slow cooker, air fryer) or the style, I’ll tailor it exactly.
