Lemon Garlic Chicken
Lemon Garlic Chicken is an easy skillet dinner with tender chicken in a flavorful lemon garlic sauce. Ready in about 25 minutes and perfect with rice or pasta.
Calories: 1888kcal
Ingredients
- 2 pounds chicken tenderloins
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 4 tablespoons olive oil
- 1 tablespoon butter
- 6-8 cloves garlic finely chopped
- 1 cup water
- 1 1/2 teaspoons Chicken Bouillon Better Than Bouillon Chicken Base
- 2 lemons juice of, about 1/4 cup
- 1/4 cup apple juice optional
- 3-4 thin lemon slices
- 2 tablespoons parsley chopped
- salt, pepper, granulated garlic to taste
Instructions
- In a shallow bowl, combine the all-purpose flour, salt, black pepper, granulated garlic, and dried oregano. Mix until evenly blended.1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon granulated garlic, 1/2 teaspoon dried oregano
- Lightly dredge each chicken tenderloin in the flour mixture, coating both sides. Shake off any excess flour so the coating stays thin.2 pounds chicken tenderloins
- Heat 2 tablespoons olive oil in a large skillet over medium heat.4 tablespoons olive oil
- Place the chicken tenderloins in the skillet in a single layer. Cook for 2-3 minutes per side until lightly golden. The chicken should be mostly cooked but not fully done. Transfer the chicken to a plate and set aside.
- Add the remaining 2 tablespoons olive oil and the butter to the same skillet. Once melted, add the finely chopped garlic and cook for about 30 seconds until fragrant, stirring constantly so it does not burn.4 tablespoons olive oil, 1 tablespoon butter, 6-8 cloves garlic
- Pour in the water and whisk in the Better Than Bouillon chicken base until fully dissolved.1 cup water, 1 1/2 teaspoons Chicken Bouillon
- Add the lemon juice and the optional apple juice. Use a wooden spoon to scrape up the browned bits from the bottom of the skillet, which adds flavor to the sauce.2 lemons, 1/4 cup apple juice
- Bring the sauce to a gentle simmer and cook for 3-4 minutes until slightly reduced.
- Return the chicken tenderloins to the skillet and let cook in the sauce on both sides for about 2-3 minutes each until the chicken is fully cooked and reaches an internal temperature of 165°F.
- At the end I like to season to taste with a bit more salt, pepper, granulated garlic, if needed.salt, pepper, granulated garlic
- Spoon the sauce over the chicken, top with lemon slices, sprinkle with chopped parsley, and serve warm.3-4 thin lemon slices, 2 tablespoons parsley
Video
Notes
- Substitutions: Chicken breasts sliced into strips or boneless chicken thighs can be used instead of tenderloins. Apple juice can be omitted or replaced with white cooking wine.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat: Reheat gently in a skillet over medium low heat with a splash of broth or water to loosen the sauce and keep the chicken moist.
Nutrition
Serving: 1serving | Calories: 1888kcal | Carbohydrates: 62g | Protein: 201g | Fat: 93g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 611mg | Sodium: 4214mg | Potassium: 3947mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1369IU | Vitamin C: 144mg | Calcium: 196mg | Iron: 8mg