Lemon Garlic Chicken (Easy Skillet Recipe)

Name: Lemon Garlic Chicken (Easy Skillet Recipe)
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 5 tbsp Olivea Extra Virgin Olive Oil, divided; 4 (about 1.5 lb) boneless skinless chicken breasts; 6 garlic cloves, thinly sliced; 1 fresh lemon, juiced (about 3 tbsp); 1 lemon, thinly sliced for the pan; 1/2 cup low-sodium chicken stock; 2 tbsp fresh flat-leaf parsley, chopped; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/4 tsp red pepper flakes (optional)

Juicy pan-seared chicken breasts in a bright garlic-lemon pan sauce built on fruity Olivea extra virgin olive oil. One skillet, about 30 minutes, and a finishing drizzle of good olive oil that pulls the whole dish together.

By Olivea Kitchen | Published June 13, 2026

Jump to Recipe

Prep 10 min

Cook 18 min

Total 28 min

Easy

Why We Love This Recipe

This is the kind of dinner that tastes like a restaurant plate but comes out of one pan. Lean chicken breast turns golden in the skillet, then garlic, lemon, and a splash of stock melt into a glossy sauce. The real magic is using Olivea extra virgin olive oil twice: once to sear the chicken, and again as a finishing drizzle right before serving so its fresh, peppery fruit carries through every bite.

Olivea extra virgin olive oil delivers heart-healthy monounsaturated fats along with naturally occurring polyphenols, including hydroxytyrosol, one of the most studied compounds in the Mediterranean diet. The chicken brings about 52 grams of lean protein per serving, while fresh lemon adds vitamin C and garlic contributes natural sulfur compounds that have long been prized in Mediterranean cooking.

Bright, garlicky, and built on good olive oil, it is the sort of simple, nourishing main that earns a permanent spot in your weeknight rotation. If you love this style of cooking, the same garlic-and-lemon approach shines in our lemon garlic shrimp, too.

View Nutrition Facts

Recipe Success Tips

Pound the breasts to an even thickness.

Lay each breast under plastic wrap and pound the thick end until the whole piece is about three-quarters of an inch. Even thickness means the chicken cooks through at the same rate, so you get a golden crust without a dry, overcooked edge.

Pat the chicken bone dry before it hits the pan.

Surface moisture steams instead of sears. Blot both sides with paper towels and season right before cooking, so the chicken hits the hot Olivea olive oil dry and browns into a real crust.

Get the skillet properly hot first.

Heat the pan and the Olivea extra virgin olive oil until the oil shimmers and a drop of water dances before adding the chicken. A hot surface is what gives you that deep golden sear and keeps the chicken from sticking.

Add the garlic off the boil.

Garlic burns fast and turns bitter. Lower the heat before it goes in and stir constantly for under a minute, just until it is fragrant and pale gold, then add the lemon and stock to cool the pan.

Finish with raw olive oil, not just cooked.

The drizzle of Olivea extra virgin olive oil added at the very end is where its fresh, peppery flavor really comes through. Spoon it over the chicken just before serving for a sauce that tastes bright and alive rather than flat.

Rest the chicken before slicing.

Give the breasts five minutes off the heat so the juices settle back into the meat. Slice too soon and that flavorful juice ends up on the cutting board instead of on the plate.

Ingredients

servings

5 tbsp Olivea Extra Virgin Olive Oil, divided
4 (about 1.5 lb) boneless skinless chicken breasts
6 garlic cloves, thinly sliced
1 fresh lemon, juiced (about 3 tbsp)
1 lemon, thinly sliced for the pan
1/2 cup low-sodium chicken stock
2 tbsp fresh flat-leaf parsley, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional)

Kitchen Tools You'll Need

Large Skillet

Chef's Knife

Cutting Board

Meat Mallet

Tongs

Instant-Read Thermometer

How to Cook Lemon Garlic Chicken (Easy Skillet Recipe)

PREP

Pound the chicken breasts to an even three-quarter-inch thickness, then pat both sides completely dry and season all over with the kosher salt and black pepper.

Thinly slice the garlic, juice one lemon, and slice the second lemon into thin rounds. Having everything ready means the garlic never sits over the heat too long.

SEAR

Heat 3 tablespoons of Olivea extra virgin olive oil in a large skillet over medium-high heat until it shimmers. Lay the chicken in the pan and sear undisturbed for 5 to 6 minutes, until a deep golden crust forms.

Flip and cook the second side for another 4 to 5 minutes, until the chicken reaches 165 degrees Fahrenheit at the thickest point. Transfer to a plate and tent loosely with foil.

SAUCE

Lower the heat to medium. Add the sliced garlic and red pepper flakes and stir constantly for about 45 seconds, just until fragrant and pale gold.

Pour in the chicken stock and lemon juice, scraping up the browned bits from the bottom of the pan. Add the lemon rounds and simmer for 2 to 3 minutes until the sauce reduces slightly and turns glossy.

FINISH

Return the chicken and any resting juices to the pan and spoon the sauce over the top to coat. Simmer for 1 minute to warm through.

Off the heat, drizzle the remaining 2 tablespoons of Olivea extra virgin olive oil over the chicken and scatter with chopped parsley. Rest 5 minutes, then serve.

Recipe Notes

Serving Suggestions

Spoon the pan sauce generously over the chicken and serve it alongside a fluffy bowl of Greek lemon rice to catch every drop. A simple green salad or roasted vegetables rounds out the plate. For a lighter, brighter dinner, this chicken also works beautifully over orzo or a pile of buttered greens.

Variations

Swap the breasts for boneless thighs and add a few minutes per side for an even juicier result. For a milder, family-friendly take, leave out the red pepper flakes and lean on our easy lemon chicken, or go herb-forward with a peppery twist using easy lemon pepper chicken. A handful of capers or briny olives stirred into the sauce gives it a more Mediterranean edge.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of stock or water so the chicken stays moist, then finish with a fresh drizzle of Olivea extra virgin olive oil to wake the flavors back up.

Make-Ahead Instructions

You can pound and season the chicken up to a day ahead and keep it covered in the fridge. Slice the garlic and lemon the morning of, so dinner comes together in one quick skillet session. The finished dish is best fresh, but the sauce reheats well.

Ingredient Sourcing

Because olive oil flavors this dish from the sear to the final drizzle, its quality is what you taste most. A fresh, fruity extra virgin olive oil like Olivea gives the sauce its rounded, peppery character, so reach for a bottle you would happily taste off a spoon.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 chicken breast with sauce

Calories 430

% Daily Value*

Total Fat 24g31%

Saturated Fat 4g20%

Trans Fat 0g

Unsaturated Fat 19g

Monounsaturated Fat 15g

Polyunsaturated Fat 3g

Cholesterol 125mg42%

Sodium 560mg24%

Total Carbohydrate 4g1%

Dietary Fiber 1g4%

Total Sugars 1g

Includes 0g Added Sugars 0%

Protein 52g104%

Vitamin A 30mcg3%

Vitamin C 12mg13%

Vitamin D 0.2mcg1%

Calcium 30mg2%

Iron 1.4mg8%

Potassium 620mg13%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This skillet dinner delivers Olivea olive oil polyphenols two ways, in the sear and in the bright finishing drizzle. For an easy daily dose of the same olive polyphenols without cooking, our Hydroxytyrosol Supplement makes it effortless to keep those Mediterranean benefits going every single day.

Olivea Hydroxytyrosol Supplement

$40.00

Add to Cart

Frequently Asked Questions

What is the best cut of chicken for lemon garlic chicken?

Boneless, skinless chicken breasts are the classic choice for this skillet recipe because they sear quickly and soak up the garlic-lemon sauce. Boneless thighs work beautifully too and stay extra juicy; just add a couple of minutes per side.

How do I keep lemon garlic chicken from drying out?

Pound the breasts to an even thickness, sear over medium-high heat, and pull them at 165 degrees Fahrenheit on an instant-read thermometer. Resting the chicken for five minutes before slicing keeps the juices in the meat instead of on the board.

Why use olive oil to sear and to finish the chicken?

Searing in Olivea extra virgin olive oil builds a golden crust and flavors the pan sauce, while a final raw drizzle adds its fresh, peppery fruit right before serving. Using good olive oil both ways gives the dish a rounded, restaurant-quality flavor.

Can I make lemon garlic chicken ahead of time?

Yes. You can pound and season the chicken a day ahead and slice the garlic and lemon in advance, so the skillet comes together in about 20 minutes at dinnertime. Leftovers keep in the fridge for up to four days.

Is lemon garlic chicken gluten-free and low-carb?

As written, this recipe is naturally gluten-free, dairy-free, and low in carbohydrates, with about 4 grams of carbs per serving. Just use a certified gluten-free chicken stock if you are strictly avoiding gluten.

What should I serve with lemon garlic chicken?

It loves anything that catches the sauce: Greek lemon rice, orzo, mashed potatoes, or crusty bread. A simple green salad or roasted vegetables keeps the plate light and bright.

Can I add cream to make it a creamy lemon garlic chicken?

Absolutely. Stir a splash of heavy cream into the pan sauce after the stock reduces for a silkier, richer version. Keep in mind that adding cream makes the dish no longer dairy-free.

How much lemon should I use without it turning bitter?

Use the juice of one lemon plus a few thin slices simmered in the sauce for brightness without bitterness. Avoid scraping in the white pith, and add the juice toward the end so its flavor stays fresh.

Can I marinate the chicken first?

You can. A 30-minute soak in olive oil, lemon juice, garlic, and a little salt deepens the flavor, though this skillet method is plenty flavorful without it. Pat the chicken dry after marinating so it still sears into a golden crust.

What type of skillet works best for this recipe?

A heavy stainless steel or cast-iron skillet gives the best golden sear and leaves behind browned bits for the pan sauce. A large nonstick pan also works if you want easier cleanup, though you will get a slightly lighter crust.