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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

131 calories; 2.9 g total fat; 66 mg cholesterol; 275 mg sodium. 0.8 g carbohydrates; 23.8 g protein; Full Nutrition

Reviews (40)

Read More Reviews
60 Ratings
  • 5 star values: 31
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
This was really good and super easy. Instead of a garlic clove I sauteed about 1/2 tsp or so of minced jarred garlice and I used a 1/2 stick of butter rather than just the cooking spray and I added 2 cups of chicken stock/broth rather than 3/4 cup (I was cooking 6 pieces of boneless chicken breast). I also squeezed in the juice of a 1/2 lemon (we like lemon) using the pampered chef lemon citrus squeezer. Then I thickened it just a bit with some corn starch. Truly tasty! (By the way someone needs to replace that truly terrible picture of raw-looking chicken for this recipe.) Read More
Rating: 5 stars
tried it and it was very very good we will make it again Read More
Rating: 4 stars
A very easy delicious recipe. Here are my changes. I started with 2 garlic cloves and I used lime juice instead of lemon juice as I didn't have any lemons. It tasted great. I only used 2 large chicken breasts for this recipe. I thickened the sauce with 1 tbsp. of cornstarch just before serving. The cooking times worked perfectly. Read More
Rating: 5 stars
I made this recipe tonight with some of the reviewers changes. I used 2 cloves of garlic olive oil to sauté garlic and dredged chicken with flour cayenne and salt and pepper. Lemon juice 1/3 cup( they were in ice cube form) Chicken cooked about 10-12 min and added cornstarch to sauce. Very lemony. Served with mushroom and spinach salad(also from this site) will make again Read More
Rating: 3 stars
Just okay.Found flavor to be somewhat flat. So I Added butter to skillet for additional golden brown color. increased lemon juice to 1/4 cup and sprinkled oregano on top. Read More
Rating: 5 stars
It was delicious! But I just let the chicken brown a little longer so it can get that nice golden brown other than that it was great! Fast and easy Read More
Rating: 4 stars
The chicken I bought was thin so I had to adjust the cooking times drastically---almost just 8 minutes in total. I don't spray my skillet so I used a little lemon olive oil for the "browning." The broth I used was from the bones from a chicken I roasted using Roasted Chicken Rub by Semigourmet from this site so it did have quite a bit of flavor to it to begin with. I usually also use Papa's Seasoning also from this site as my salt and pepper. So all in all I did follow the recipe in my mind! I almost cooked out all the broth/lemon juice at the end and I would have liked a little more if I'd have used vermicelli as suggested by the submitter of the recipe. This is a simple but tasty meal easily done in a short time! I'll do this one again but I may just have to add a little butter to the broth in the final steps! Thanks Karina Mitchell! Read More
Rating: 3 stars
This was easy and quick Good flavor my family said they would like to have this again. I used 2 garlic cloves and 1 whole lemon. Read More
Rating: 5 stars
Great recipe! I tried it first with only small modifications - I like to use pureed garlic and olive oil instead of fresh garlic and Pam. It was awesome! Unfortunately I over-salted the chicken a bit which didn't matter at first but I warmed up leftovers by chopping the chicken in pieces and warming in the sauce and it was too salty. I made it again this weekend and used less salt but I threw in about a TB of capers as well (I love capers!) and it was again awesome. Really easy and quick and only a few ingredients! Read More