Not a lot to say here--very few ingredients, not a lot of calories, and delicious.

Ken Wehrheim
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add chicken and cook until browned, about 4 minutes per side.

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  • Pour broth over chicken and cover skillet; lower heat to low and simmer until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, reserving broth mixture in the skillet.

  • Pour lemon juice into broth mixture and simmer until liquid is reduced by 1/3, 2 to 3 minutes. Return chicken to the skillet and cook until heated through, 2 to 3 minutes per side.

Nutrition Facts

256 calories; 10.8 g total fat; 97 mg cholesterol; 85 mg sodium. 2.3 g carbohydrates; 35.6 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/12/2015
Lemon chicken is a favorite in my house and I make it pretty much the same way...simple. One thing I do not do is to reduce the chicken broth/lemon juice mixture. Because gravy is preferred here I saute the garlic and add the chicken & sauces. When the chicken is done I add a bit of cornstarch mixed with water into the pan to make a gravy. Read More
(29)

Most helpful critical review

Rating: 3 stars
08/10/2015
Just okay. Not fabulous. I added a bit of extra lemon juice and that was definitely the dominant flavor; I used an extra clove of garlic but that got lost somewhere. I also added probably about half a teaspoon of herbs de Provence. I think it would be largely improved with a touch of cornstarch in the sauce and then the sauce just poured over the chicken. Read More
(3)
24 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/12/2015
Lemon chicken is a favorite in my house and I make it pretty much the same way...simple. One thing I do not do is to reduce the chicken broth/lemon juice mixture. Because gravy is preferred here I saute the garlic and add the chicken & sauces. When the chicken is done I add a bit of cornstarch mixed with water into the pan to make a gravy. Read More
(29)
Rating: 5 stars
03/12/2015
Lemon chicken is a favorite in my house and I make it pretty much the same way...simple. One thing I do not do is to reduce the chicken broth/lemon juice mixture. Because gravy is preferred here I saute the garlic and add the chicken & sauces. When the chicken is done I add a bit of cornstarch mixed with water into the pan to make a gravy. Read More
(29)
Rating: 5 stars
03/11/2015
ive used the same recipe for making chicken kabobs for grilling. just marinate cubed breasts for an hour or more. remove and put on skewers. great with greek salad. Read More
(6)
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Rating: 3 stars
08/10/2015
Just okay. Not fabulous. I added a bit of extra lemon juice and that was definitely the dominant flavor; I used an extra clove of garlic but that got lost somewhere. I also added probably about half a teaspoon of herbs de Provence. I think it would be largely improved with a touch of cornstarch in the sauce and then the sauce just poured over the chicken. Read More
(3)
Rating: 5 stars
05/04/2018
This has become one of my family s favorite recipes! My kids aged 15 11 11 and 8 absolutely love it! I have made it as stated as well as added fresh garlic to it. Either way it is fantastic and so very easy to make! I give this 5 stars for ease flavor and kid approved! I serve with egg noodles for the delicious sauce and broccoli. Thanks for the recipe!!! Read More
(2)
Rating: 4 stars
09/01/2017
This turned out yummy with minimal ingredients. Most of which I didn't have so I used unicorn flames and fairy dust jk I didn't have lemons so I used bottled lemon and garlic powder on the raw chicken breasts rather than actual lemon and garlic. I didn't even have chicken stock! I mixed water with half a bullion cube and I added two tbsp of corn starch to thicken the sauce. I used butter to cook it and threw in some green onion. And finally I skipped the step where you take the chicken out and in again. Laziness prevails! Read More
(2)
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Rating: 5 stars
04/07/2018
I made this recipe with 6 very large bone-in skin-on chicken thighs which is what I had on hand therefore increasing all ingredients proportionately. These thighs took much longer to cook than boneless breasts would but oh my were they ever worth the wait! And next time I will definitely add even more garlic and lemon. The chicken was just utterly delicious tender and moist. The sauce produced was beyond description in tastiness--we had it over dill rice and we had to have seconds it was so good! My husband LOVED it! Will most definitely make again--so easy! Read More
(2)
Rating: 4 stars
06/24/2018
Really tasty and easy. I added the lemon zest when I added the stock. It melted into the sauce and added a pop of lemon. Read More
(1)
Rating: 4 stars
03/26/2015
Seasoned the chicken and made a thicker sauce from lemon and broth. Tasty. Read More
Rating: 5 stars
02/04/2018
Omg. This was the easiest and tastiest chicken I've had in a LONG time. I used chicken thighs instead of breasts which just resulted in a flavorful skin to add to the yumminess. The sauce was just a tad too salty (I did salt & pepper the thighs before cooking out of habit) so I added some milk. The fiance asked when I was making this again something he only does when he really loves a dish. Read More