Best 12 Lemon Garlic Sauteed Chicken Breasts Recipes

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Chicken is one of the most versatile meats that can be cooked in an array of ways. It goes well with a number of herbs, spices, and other ingredients, making it a popular choice for home cooks. When you are looking for a quick and easy weeknight meal, lemon garlic sauteed chicken breasts are the perfect choice. This dish is not only flavorful and juicy, but it is also incredibly simple to prepare. With just a few basic ingredients, you can have a delicious, healthy meal on the table in under 30 minutes.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON GARLIC CHICKEN BREASTS



Lemon Garlic Chicken Breasts image

Its so easy and so tasty. Serve over cooked vermicelli.

Provided by Karina Mitchell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

cooking spray
1 clove garlic, minced
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
¾ cup chicken broth
1 tablespoon lemon juice

Steps:

  • Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
  • Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 0.8 g, Cholesterol 65.5 mg, Fat 2.9 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 275.2 mg, Sugar 0.3 g

LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

GARLIC LEMON CHICKEN BREASTS



Garlic Lemon Chicken Breasts image

For garlic lovers only! Please use fresh garlic and fresh lemon juice. Yes this has a very strong flavor...but I think it's wonderful! I love it so much I usually double the garlic mixture.

Provided by Engrossed

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 small head of garlic, peeled and sliced thinly
1/4 cup flat leaf parsley, chopped
salt and pepper, to taste
4 chicken breast halves (boned or not but with skin)
2 tablespoons butter
1/4 cup lemon juice, freshly squeezed

Steps:

  • In a small bowl combine the garlic and parsley. Season with salt and pepper (I like a lot of pepper) to taste. Reserve half of the mixture for the sauce.
  • Gently lift the skin of each chicken breast half to form a small pocket. Stuff each pocket with a quarter of the remaining garlic mixture.
  • Grill or broil chicken breasts 8-10 minutes on each side until springy to the touch. Do not overcook.
  • Heat the butter in a small skillet and add the remaining garlic mixture. Saute for a few seconds, add lemon juice, and heat through.
  • Spoon sauce over chicken breasts to serve.

Nutrition Facts : Calories 191.9, Fat 12.5, SaturatedFat 5.6, Cholesterol 61.7, Sodium 90.1, Carbohydrate 4, Fiber 0.3, Sugar 0.5, Protein 15.8

LEMON-GARLIC SAUTEED CHICKEN BREASTS



Lemon-Garlic Sauteed Chicken Breasts image

It is a cheap and easy dish with the delightful tastes of garlic and lemon. I pulled it off the internet for a mothers day idea. It was orginally for salmon steaks, but chicken works (possibly even better!)

Provided by Jennifer Ashley

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1 tablespoon butter
1 teaspoon soy sauce
1/4 teaspoon garlic powder
4 lemon slices

Steps:

  • Melt butter in a skillet, add soy sauce and garlic powder.
  • Add chicken, cook until no longer pink.
  • Garnish with lemon slices.

LEMON GARLIC CHICKEN BREASTS



Lemon Garlic Chicken Breasts image

This is so easy and so tasty! Very light. I usually serve this with my Lemon Spaghetti Recipe #125120 and steamed broccoli on the side. The kids always gobble it up and want more! Yum!

Provided by Stacky5

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1 garlic clove, minced
1/2 cup chicken broth
1 teaspoon lemon juice
salt & pepper

Steps:

  • In a nonstick skillet lightly sprayed with Pam, slowly saute garlic over low heat.
  • Clean and trim chicken breasts, and season lightly with salt and pepper.
  • Add chicken to skillet and cook over medium heat, about 10-12 minutes, or until brown on both sides.
  • Add chicken broth and lemon juice. Heat to a boiling and then reduce heat. Cover and simmer 10 to 15 minutes, or until chicken is done and juices run clear.
  • Remove chicken and keep warm.
  • Continue cooking remaining liquid in pan for approximately 3 minutes.
  • Poor liquid over chicken and serve over cooked vermicelli.

Nutrition Facts : Calories 140.8, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 230.3, Carbohydrate 0.5, Sugar 0.1, Protein 25.7

CHICKEN BREASTS WITH LEMON



Chicken Breasts With Lemon image

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/2 cup flour for dredging
Salt and freshly ground pepper to taste
4 skinless boneless chicken breasts, about 6 ounces each
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 cup chicken broth, fresh or canned
2 tablespoons butter

Steps:

  • Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
  • Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
  • Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
  • Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
  • Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON GARLIC CHICKEN



Lemon Garlic Chicken image

I made this randomly and it was delicious.

Provided by Violet Kenow

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 3

Number Of Ingredients 6

2 tablespoons butter
3 skinless, boneless chicken breast halves
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
2 tablespoons garlic powder
1 lemon, juiced

Steps:

  • Melt butter in a skillet over medium-high heat.
  • Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
  • Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g

CREAMY LEMON GARLIC CHICKEN RECIPE BY TASTY



Creamy Lemon Garlic Chicken Recipe by Tasty image

Here's what you need: chicken breasts, coconut oil, chicken broth, greek yogurt, lemon, garlic cloves, oregano, spinach, salt, pepper

Provided by Joey Firoben

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

4 chicken breasts
2 tablespoons coconut oil, divided
1 cup chicken broth
½ cup greek yogurt
½ lemon, juiced
3 cloves garlic cloves, minced
2 teaspoons oregano
6 oz spinach
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.
  • Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
  • Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
  • Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.
  • Toss in the garlic and sautée until fragrant, about 30 seconds.
  • Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
  • Let the mixture reduce for a few minutes until it has thickened.
  • Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
  • Place the chicken breasts back into the pan and transfer the pan to the oven.
  • Bake for 15 minutes or until the chicken is fully cooked.
  • Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
  • Enjoy!

Nutrition Facts : Calories 543 calories, Carbohydrate 22 grams, Fat 26 grams, Fiber 1 gram, Protein 50 grams, Sugar 7 grams

GREEK STYLE GARLIC CHICKEN BREAST



Greek Style Garlic Chicken Breast image

This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.

Provided by Michael

Categories     World Cuisine Recipes     European     Greek

Time P1DT35m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 ½ teaspoons black pepper
⅓ teaspoon paprika

Steps:

  • Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
  • Preheat grill for medium heat, and lightly oil grate.
  • Cook chicken on grill until meat is no longer pink and juices run clear.

Nutrition Facts : Calories 643.8 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 57.6 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 659.5 mg

CHICKEN BREAST WITH GARLIC AND CANDIED LEMON



Chicken Breast With Garlic and Candied Lemon image

I found this in July 2007 "Style at Home" magazine. It was so good, and very easy to make. I'm no cook and I had no trouble with it. It is so rich and full of flavour, I will make this if I ever need to impress guests!

Provided by Nicazz

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

4 lemons
3 tablespoons granulated sugar
1/2 cup water
1/4 cup olive oil
2 heads garlic, separated into cloves, peeled
6 chicken breasts
2 cups rich chicken broth
sea salt & freshly ground black pepper

Steps:

  • Preheat oven to 425°F.
  • Cut rind from lemons into thin strips and place in saucepan along with sugar and water.
  • Simmer and cook until peel is translucent, 10-15 minutes. Strain and let cool.
  • Juice lemons, set aside.
  • In heavy ovenproof saute pan, heat oil over medium heat.
  • Add garlic cloves and chicken breasts. Brown chicken on both sides.
  • Add stock and lemon juice, bring to boil over high heat.
  • Transfer pan to oven and roast for 15 minutes or until chicken is golden and juices run clear. Reserving sauce in pan, transfer chicken to warm platter and cover with foil to keep warm.
  • Reduce sauce until it coats back of spoon, 20-30 minutes.
  • Add candied lemon.
  • Season to taste with salt and pepper.
  • Spoon sauce over chicken breasts to serve.

Nutrition Facts : Calories 410.6, Fat 23.2, SaturatedFat 5.3, Cholesterol 92.8, Sodium 356.1, Carbohydrate 20.9, Fiber 3.8, Sugar 6.7, Protein 34

LEMON GARLIC CHICKEN



Lemon Garlic Chicken image

This time-tested recipe was given to me by my sister. The garlic is sweet and tender.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 boneless skinless chicken breast halves (4 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
10 garlic cloves, peeled
1-1/2 teaspoons canola oil
5 tablespoons chicken broth, divided
1/4 cup dry white wine or additional chicken broth
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1-1/2 teaspoons cornstarch

Steps:

  • Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.

Nutrition Facts :

SAUTEED CHICKEN BREASTS



Sauteed Chicken Breasts image

This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!

Provided by Paka1931

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried thyme (regular or lemon)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth or 1 cup chicken bouillon
1 medium onion, minced
1 -2 garlic clove, minced
1 teaspoon hot pepper flakes (optional)
4 boneless skinless chicken breasts, washed and trimmed

Steps:

  • Wash and trim chicken breasts.
  • Heat oil and butter in frying pan.
  • Brown chicken on both sides.
  • Remove from pan.
  • Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
  • Add broth and mix well.
  • Return chicken to pan and cook covered for 15 minutes or until done.
  • Remove chicken to serving plate, keep warm.
  • Add the minced garlic and reduce the sauce by one half.
  • Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.

Tips:

  • For the best flavor, use fresh lemon juice and garlic.
  • If you don't have chicken breasts, you can use boneless, skinless chicken thighs instead.
  • To make the chicken more flavorful, you can marinate it in the lemon-garlic mixture for 30 minutes before cooking.
  • If you want a thicker sauce, you can add a cornstarch slurry to the pan after the chicken is cooked.
  • Serve the chicken with your favorite sides, such as rice, pasta, or vegetables.

Conclusion:

This lemon garlic sauteed chicken breast recipe is a quick and easy weeknight meal that is packed with flavor. The chicken is juicy and tender, and the sauce is light and flavorful. This recipe is sure to please the whole family.

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