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Lemon Garlic Chicken


  • Author: Heather L McCurdy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

  • 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)

Instructions

  1. Preheat oven to 375°F.
  2. Heat large oven-safe skillet on stove top over medium high heat.
  3. Add butter and melt.
  4. 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.
  5. While chicken is browning, slice the onion and mushrooms (if using) and mince the garlic.
  6. Add onion, minced garlic, and sliced mushrooms (optional) to the pan, tucking some under the edges of the chicken.
  7. Squeeze juice from one lemon over the chicken.
  8. Arrange thin slices of lemon over the chicken if you desire.
  9. 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.

Notes

*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.