Lemon Garlic Chicken is so easy to throw together but it looks like you put a bit of time and effort into it and tastes so delicious. It’s one of my go-to company dishes.
- 1 Tbsp. butter
- 1 lb boneless, skinless chicken thighs or chicken breast
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 medium to large onion
- 3 cloves garlic, minced (or 1 Tbsp.)
- Juice from 1 lemon + optional 1/2 lemon sliced for garnishing
- 8 oz. mushrooms, sliced thin (optional)
- Preheat oven to 375°F.
- Heat large oven-safe skillet on stove top over medium high heat.
- Add butter and melt.
- Salt and pepper chicken and arrange in frying pan with a little space in-between each piece. Brown on each side. This will only take a couple minutes each side. You may have to brown the chicken in batches depending on the size of your pan. I set the browned chicken on another plate then put them back in the same pan afterward.
- While chicken is browning, slice the onion and mushrooms (if using) and mince the garlic.
- Add onion, minced garlic, and sliced mushrooms (optional) to the pan, tucking some under the edges of the chicken.
- Squeeze juice from one lemon over the chicken.
- Arrange thin slices of lemon over the chicken if you desire.
- Cover pan and bake for 35-45 minutes. I check the chicken at 35 minutes with a meat thermometer to check for doneness. Chicken should be cooked to 165°F or higher.
*If using chicken breast: cut each chicken breast in half width wise before browning or baking. 1 lb. of boneless skinless chicken breasts, will feed 4 people.
*If using boneless, skinless chicken thighs: you do not need to cut chicken thighs. However, if browning, lay them out flat before browning both sides. You can fold them up a bit before baking. Again, you will need 1 lb. of meat per 4 people. However, I usually figure 2 thighs per older child or adult and 1 per small child.
*Use juice from 1 lemon for 1-2 pounds; 1 and 1/2 lemons for 3-5 pounds. Thinly slice 1/2 lemon to top chicken before baking.
*Cutting the meat into smaller pieces is a great way to stretch your meat a bit. You can cut back on the amount per person when you do this as people tend to eat a bit less when it’s cut smaller. You will want to check the chicken after 20 minutes to break it up in case it is cooking into a solid chunk.