One-Pan Lemon Garlic Butter Chicken (Ready in 25 Minutes)

Chef Amber

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​One-Pan Lemon Garlic Butter Chicken (Ready in 25 Minutes) is the definition of a perfect weeknight dinner. It’s juicy, tender, and swimming in a rich, buttery lemon sauce that you’ll want to drink with a spoon!
​Best of all? It takes less than 25 minutes from start to finish.
​Since the sauce is so flavorful, you need something to soak it up. I highly recommend serving this with my fluffy Garlic Butter Rice for the ultimate comfort meal. Trust me, this combo is unbeatable.

Why You’ll Love This Recipe

One Pan Only: Less cleanup means a happier cook!
​Restaurant Quality: The sauce tastes fancy, but it uses simple pantry ingredients.
​Juicy Chicken: Searing the chicken first locks in all the moisture.
​Versatile: It pairs perfectly with rice, pasta, or roasted veggies.
Perfect Pairing: It goes amazingly well with chicken, steak, or seafood.
Restaurant Quality: The sauce tastes fancy, but it uses simple pantry ingredients.
​Versatile: It pairs perfectly with rice, pasta, or roasted veggies.

The Science of Juicy Chicken

• How do we keep chicken breasts from drying out?
• ​The Sear Maillard Reaction: By patting the chicken dry and searing it in hot butter first, we create a golden crust. This isn’t just for color; it’s the Maillard reaction, which creates complex savory flavors.
• ​The Emulsion: When we add cold butter to the warm lemon broth at the end, it creates an “emulsion.” This thickens the sauce slightly and gives it a glossy, velvety texture rather than just being watery juice.

Ingredients You Need

• Chicken: Boneless, skinless chicken breasts (pounded to even thickness) or chicken thighs.
• ​Butter: Unsalted butter is best to control the flavor.
• ​Garlic: Fresh minced garlic (lots of it!).
• ​Lemon: You’ll need fresh juice and slices for garnish.
• ​Seasoning: Salt, black pepper, paprika, and oregano.
• ​Parsley: Fresh chopped parsley adds color and freshness.

How to Make It (Step-by-Step)

Step 1: Season & Sear
Pat the chicken dry and season generously with salt, pepper, paprika, and oregano. Melt butter in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
​Step 2: Make the Sauce
In the same pan (don’t clean it!), add a bit more butter and the minced garlic. Sauté for 1 minute until fragrant. Pour in the lemon juice and chicken broth (optional). Scrape up the brown bits from the bottom of the pan—that’s pure flavor!
​Step 3: Combine
Return the chicken to the pan. Spoon the buttery sauce all over the chicken. Let it simmer for 1-2 minutes to reheat.
​Step 4: Garnish & Serve
Remove from heat. Top with fresh lemon slices and chopped parsley. Serve immediately over Garlic Butter Rice or pasta.

​3 Mistakes That Dry Out Chicken

1. Cooking Cold Chicken: Never cook chicken straight from the fridge. Let it sit on the counter for 15 minutes to take the chill off. Cold chicken cooks unevenly (burnt outside, raw inside).
2. ​Overcrowding the Pan: If you pack the chicken pieces too tightly, they will steam instead of sear. You won’t get that golden color. Cook in batches if needed.
3. ​Adding Garlic Too Early: Garlic burns in seconds. Do not add the minced garlic until the chicken is almost done or when making the sauce. Burnt garlic tastes bitter and ruins the whole dish.

What to Serve with Lemon Garlic Chicken

​This sauce is liquid gold, so pair it with sides that can soak it up:
​Rice: My Garlic Butter Rice is the #1 choice here.
​Potatoes: For a crispy contrast, serve it next to The Ultimate Crispy Roasted Potatoes.
​Bread: Dunk a slice of Homemade Garlic Bread into the pan sauce… pure heaven!

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