Name: Lemon Garlic Chicken
Prep time: 4 min
Cook time: 25 min
Total time: 29 min
Yield: 4 persons
Cuisine: Caribbean
Ingredients: 4 boneless Chicken Breasts skin on (2 pounds total); 3/4 teaspoon Salt; 3/4 teaspoon Pepper; 1 tablespoon Olive Oil; 2 tablespoons Unsalted Butter; 2 small Shallots small dice; 3 cloves Garlic minced; 2 tablespoons All-Purpose Flour; 1 cup Whole Milk; 3/4 cup Low Sodium Chicken Broth; Juice of one Lemon; 2 tablespoons chopped fresh Parsley leaves; 8 pitted Green Olives (4 whole and 4 thinly sliced); 1 Lemon thinly sliced

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As Seen On

Are you craving some good old-fashioned comfort food after a stressful day at the office? This Lemon Garlic Chicken is here to the rescue. It takes just 30 minutes to cook and is sure to soothe you. Tender, juicy, lightly seasoned chicken breasts are cooked in a creamy, savory sauce made of whole milk and chicken broth and thickened with a bit of all-purpose flour. Adding the lemon juice and green olives adds tangy, salty notes that delight those taste buds. And this dish is packed with lean protein, which makes it super-filling. Serve with some crusty bread to make it a meal and to mop up all the yummy sauce. Or you can serve it with rice or mashed potatoes for extra decadence.

How many calories are in a healthy choice of lemon chicken?

There are 431 calories in a healthy choice of lemon chicken.

What does adding lemon to chicken do?

Adding lemon to the chicken adds additional flavor and makes the chicken tender.

Does lemon juice dry out chicken?

Yes, lemon juice can dry out the chicken, mainly if the chicken has been overcooked.

Is it good to marinate chicken in lime juice?

Yes, it is. Marinating chicken in lime juice adds a nice tangy flavor to the chicken and makes the chicken tender.

Equipment Needed

Chef's Knife

Cutting Board

Glass Measuring Cups

Large Cast Iron Skillet

Large Spoon

Stainless Steel Measuring Spoons

Tongs

Author: Chigoziri Nwachuku

Prep Time

4 mins

Cook Time

25 mins

Total Time

29 mins

Serves

4 persons

Ingredients

4 boneless, Chicken Breasts, skin on (2 pounds total)
3/4 teaspoon Salt
3/4 teaspoon Pepper
1 tablespoon Olive Oil
2 tablespoons Unsalted Butter
2 small Shallots, small dice
3 cloves Garlic, minced
2 tablespoons All-Purpose Flour
1 cup Whole Milk
3/4 cup Low Sodium Chicken Broth
Juice of one Lemon
2 tablespoons chopped fresh Parsley leaves
8 pitted Green Olives (4 whole, and 4 thinly sliced)
1 Lemon, thinly sliced

Instructions

Season chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

To a large cast iron skillet or a large non-stick skillet over medium-high heat, add olive oil. Once hot, add chicken breasts and sear for 18 minutes, turning halfway through with tongs. Once browned, transfer chicken to a plate.

Reduce heat to medium, and add butter. Once melted, add shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook for one minute, stirring occasionally.

Add flour and cook for one minute, stirring well.

Add milk and chicken broth, stirring continually until the flour has dissolved.

Once the flour has dissolved, bring it to a boil, then reduce it to a simmer. Add chicken and cook for about 5 minutes until chicken is cooked through.