Lemon Garlic Chicken
Lemon Garlic Chicken makes the perfect simple skillet meal that is ready in just 20 minutes! This easy chicken recipe is naturally low-carb and gluten free!
One of the easiest weeknight meals are seasoned chicken breast paired with a pan sauce. We love Chicken Florentine, or this easy Rotel Chicken. This Lemon Garlic Chicken fits the bill perfectly, it is easy, cooks quickly and has basic ingredients you probably keep on hand. Just in case you don’t cook skillet chicken often, I’ve documented the entire process so you can make this easy lemon chicken at home!
What you’ll love about this recipe:
Ingredients for Lemon Garlic Chicken
- Avocado oil: Any neutral oil, such as olive oil will work in this recipe.
- Chicken breasts: For this recipe we cut a large, thick chicken breast into smaller thinner breasts. This ensures your chicken cooks quickly and evenly.
- Eggs: size large eggs, you will use this to help the breading adhere to the chicken.
- Almond flour: this is used for the breading.
- Grated parmesan: the secret ingredient in the breading that ensures a crispy coating. Make sure you’re not using shredded parmesan as it will not hold well to the chicken.
- Italian seasoning, Salt, and Pepper: this is used to flavor the breading.
- Butter: You can use salted or unsalted butter; if you use unsalted, you’ll want to add salt to taste.
- Garlic: freshly minced garlic
- Dry white wine: Pinot Grigio, Sauvignon Blanc, and Pinot Gris are all good dry white wines for cooking. You could also substitute chicken broth instead of wine if you prefer.
- Lemon juice: For the juice, you can use bottled or squeeze 2 large lemons.
How to Make Lemon Garlic Chicken
In addition to the ingredients listed above you will need a large skillet, knife, cutting board, and a few shallow bowls. This is a recipe that cooks quite quickly so it is best to prep the ingredients ahead of time. Follow the step-by-step guide below to make the best lemon butter chicken:
Bread the Chicken
Set up a breading station in two shallow bowls. In the first bowl, beat the eggs. In the second bowl whisk together the almond flour, Parmesan, Italian seasoning, salt, and pepper, this will be your crispy breading. Next, dredge each chicken breast in the beaten eggs, followed by the almond flour mixture, coating evenly on both sides. Be sure they are evenly coated so every bite of chicken is perfectly flavored.Â
Cook the Chicken
Set a large skillet over medium heat and add the oil. When the oil is hot add the chicken and cook for about 3 minutes on each side, or until it’s golden brown and crisp. It is important to only flip the chicken once to prevent the breading from falling off. Once the chicken has been cooked transfer it to a plate and set aside.
Make the Lemon Garlic Sauce
In the same pan, melt 1 tablespoon of butter and cook the minced garlic for about 30 seconds, or until it’s fragrant. Add the wine, scraping the pan to deglaze it, be sure to get any brown bits that might have stuck to the bottom of the pan. Next, stir in the lemon juice and the remaining butter. As the butter melts and the sauce cooks it will begin to thicken slightly.
Add the Chicken
Once the sauce has reduced slightly and begun to thicken, add the chicken back to the skillet. Cook for 2 to 3 minutes, or until the chicken has reached an internal temperature of 165ºF. Be sure not to cover then pan, the build up of condensation will cause the breading to get soggy.
Serve
This dish is best served immediately, as the sauce can cause the breading to get soggy overtime. My suggestion is to serve this dish piping hot from the skillet with additional lemon wedges and parmesan. Some excellent side dish options include:
- Air Fryer Broccoli: this creates a healthy, well-balanced meal. If you are starting with frozen broccoli this is a great recipe it works perfectly every time!
- Mom’s Mashed Potatoes: It is the only mashed potatoes recipe you will ever need!
- Crockpot Cheesy Potatoes: Simply dump the ingredients for these cheesy potatoes in a slow cooker, mix and forget it!Â
- Broccoli and Cauliflower Salad: a simple no cook side dish.
- Air Fryer Green Beans: super easy and perfect every time!
Storage and Reheating
Store the cooked lemon chicken in an airtight container in the refrigerator for up to 3 days. For best results store the chicken and sauce separately. You can freeze this recipe for up to 3 months, although it is best served fresh. When ready to use, thaw in the fridge overnight and reheat as desired.Â
To reheat this dish in the Oven: Place chicken on a baking sheet in the oven at 350 degrees F until warmed through. Alternatively, you can reheat this dish in a skillet. Simply place chicken in a skillet on medium-low heat until warmed through, flipping halfway through for even reheating.
Tips & Tricks
- Use grated parmesan (the powdered kind) instead of shredded parmesan for the best crust.
- If you feel like the breading isn’t sticking to the chicken well pop it in the oven for 15 minutes before cooking it in the skillet.
- Only flip the chicken once to prevent the breading from sliding off.
- Add extra lemon zest to the breading for a zesty kick.
- If you want to serve this with pasta you can double the sauce.
Recipe FAQ
Yes, this will work with 1 inch pork chops, or tilapia. Just note the cooking times may be different. Use a meat thermometer to know when your protein is done.
You can use chicken broth or vegetable broth in place of the wine if needed.
Yes, panko breadcrumbs can be used in place of the almond flour if desired.
Other Skillet Meals
- Tuscan Chicken Pasta: This one-pan Tuscan Chicken Pasta features juicy chicken, garlic, sun-dried tomatoes, and spinach in a creamy parmesan sauce.
- Honey Garlic Chicken: This sweet and savory Honey Garlic Chicken is a one-pan recipe your entire family will love!
- Jalapeno Chicken: This recipe is perfect for busy nights and easy keto meal prep!
- Sausage and Butternut Squash Pasta: This Sausage and Butternut Squash Pasta features a creamy, lightened-up pasta sauce, fresh kale, and browned Italian sausage.Â
Lemon Garlic Chicken
Ingredients
For the Chicken
- 2 tablespoons avocado oil
- 1 1/2 pounds chicken breasts
- 2 eggs beaten
- 1/2 cup almond flour
- 1/2 cup grated parmesan
- 1 tablespoon Italian seasoning
- salt and pepper to taste
Lemon Butter Sauce
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 1/4 cup lemon juice
Instructions
- Slice the chicken breast as if you are butterflying, but cut all the way through to make two thinner chicken breasts.
- Set up a breading station with two bowls. In one bowl beat the eggs, in the second bowl combine the almond flour, parmesan, Italian seasoning, salt, and pepper.
- Dredge each chicken breast in the beaten eggs, then the parmesan mixture, making sure it is coated on both sides.
- Heat a large skillet to medium heat, and add the avocado oil. Brown the chicken for about 3 minutes on each side, until golden brown and crisp. Transfer to a plate and set aside.
- In the same pan add 1 tablespoon of butter and sauté the minced garlic for about 30 seconds, until fragrant. Add the wine, scraping the pan to deglaze it. Add the lemon juice, and remaining butter to the skillet and stir.
- When the sauce has reduced slightly add the chicken back to the skillet. and cook 2-3 minutes until the chicken has reached an internal temperature of 165 degrees F.
- Top with lemon wedges, parmesan, and parsley if desired.
