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

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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

131 calories; protein 23.8g 48% DV; carbohydrates 0.8g; fat 2.9g 4% DV; cholesterol 65.5mg 22% DV; sodium 275.2mg 11% DV. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/15/2016
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
(30)

Most helpful critical review

Rating: 3 stars
06/15/2016
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
(4)
75 Ratings
  • 5 star values: 38
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
01/14/2016
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
(30)
Rating: 4 stars
08/23/2015
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
(14)
Rating: 5 stars
02/18/2015
tried it and it was very very good we will make it again Read More
(13)
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Rating: 5 stars
07/17/2016
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
(5)
Rating: 3 stars
06/15/2016
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
(4)
Rating: 5 stars
02/14/2019
Delicious! I followed other reviews and used the juice of one whole lemon and increased the garlic. I first dusted the flattened breasts with flour, salt and pepper. They took about 10 minutes in total to cook through. I removed the breasts and added the garlic to saute for a few minutes then added the broth and lemon juice. I also added some cornstarch to the sauce and poured it over the breasts. Read More
(4)
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Rating: 4 stars
05/20/2015
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
(3)
Rating: 5 stars
06/12/2015
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
(3)
Rating: 4 stars
08/09/2015
The chicken turned out well I just needed to make a few adjustments to make it work. I had to cook the chicken for nearly twenty minutes because they were fairly thick. Due to the longer cooking time I had to repeatedly add more liquid to the pan to keep the garlic from burning The lemon flavor was not strong at all if I was going to make lemon chicken I would add some lemon pepper. Read More
(2)