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Close up of 4 Lemon Garlic Chicken breasts in a skillet with lemon garlic sauce
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5 from 5 votes

Lemon Garlic Chicken

Lemon Garlic Chicken is a one pan recipe that can be made in just 25 minutes. It’s incredibly flavorful and kid-friendly. This recipe is low carb, keto friendly, and gluten free.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: American, Chicken, Gluten Free, Low Carb
Servings: 4 servings
Calories: 239kcal


  • 2 tablespoons butter * divided
  • 1 pound boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cloves garlic * minced
  • 1 shallot * minced
  • 1 cup chicken stock
  • 1 tablespoon fresh squeezed lemon juice
  • zest from one lemon
  • 2 tablespoons heavy whipping cream
  • 1/4 cup parsley * minced
  • lemon slices * optional


  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Season both sides of the chicken with the salt and pepper and add to the skillet.
  • Cook for 4-6 minutes until golden brown, then flip and cook an additional 4-5 minutes or until cooked through and no longer pink in the center. See notes for how to finish larger chicken breasts in the oven.
  • Remove the chicken and place on a plate. Tent with foil to keep warm.
  • Add the remaining butter to the skillet.
  • Once melted, add the garlic and shallots and cook for 1-2 minutes until translucent, scraping up any brown bits.
  • Pour in the chicken stock, lemon juice, lemon zest, and heavy whipping cream.
  • Bring to a boil until reduced by half and thickened, about 2 minutes, then reduce heat to simmer.
  • Place the chicken back in the pan to warm, spooning the lemon garlic sauce over it.
  • Garnish with the parsley and lemon slices, if desired.


Tips and Techniques

  • Chicken needs to be cooked to an internal temperature of 165°F. If your chicken breasts are larger, they may need to be finished in the oven. Cook the chicken as instructed in the directions. After replacing it back in the pan with the sauce, transfer it to the oven preheated to 350°F until it’s finished cooking. The time needed will depend on the thickness of the chicken.
  • You can use chicken thighs instead of chicken breasts. The cooking time will vary depending on the how thick they are.
  • Store leftovers in an airtight container in the refrigerator. Use within 3 days.
** Nutritional information is an estimate and may vary.


Serving: 1g | Calories: 239kcal | Carbohydrates: 5g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 515mg | Potassium: 536mg | Fiber: 1g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg