Sautéed Lemon and Garlic Chicken

Looking for a boneless skinless chicken recipe that actually tastes good and doesn’t require a dozen ingredients? Well, I have the perfect recipe. I have been making this chicken for years. It is probably the most flavorful recipe I have come across using  boneless, skinless, chicken breasts. Inspired by a Spanish tapas recipe, this sautéed lemon garlic chicken is quick, easy to make and very tasty. And it has all those good-for-you Mediterranean ingredients: olive oil, lemon and garlic.

I’m not a big fan of boneless, skinless and I usually will roast a whole chicken or make Greek style chicken stew in tomato sauce using drumsticks and other whole pieces (with skin and bone), but I make the exception for this recipe. It is so good and the secret is the intensity of the lemon and the garlic. Although this is more of an appetizer, a meze or tapas, I often make it as a main course accompanying it with a salad or mixing it with pasta. The kids love it. There is no “raw chicken” smell or texture and the chicken is very moist and juicy.

Sautéed Lemon and Garlic Chicken

Yield: 2-3 as a main, 3-6 as an appetzer

Sautéed Lemon and Garlic Chicken

Ingredients

  • 3 large skinless boneless chicken breasts
  • 3 garlic cloves minced
  • ¼ cup olive oil
  • Rind or zest of 2 lemons
  • Lemon juice of two lemons
  • A handful of chopped fresh parsley
  • Salt/pepper

Instructions

  1. Cut the chicken in very thin slices crosswise (widthwise)
  2. In a pan, large enough to fit the chicken heat the olive oil and sauté the garlic for about 30 seconds.
  3. Add the chicken and sauté for about 10 minutes until it starts to brown on the edges.
  4. Add the lemon juice and half of the lemon zest, and bring to a boil, while deglazing the pan with a wooden spatula, scraping all the pieces stuck on the pan.
  5. Remove from heat, add the parsley and blend.
  6. Sprinkle with the rest of the zest, salt and pepper. Serve with lemon wedges.

Photo by Elena Paravantes© All Rights Reserved

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10 Comments

  • Reply Judy Reveal January 12, 2017 at 8:59 pm

    how does one select a good olive oil?

  • Reply Janice January 13, 2017 at 1:36 am

    Elena, is there an error in the instructions or does the recipe only call for the zest of one lemon? The recipe calls for half of the zest, but I did not see where the other half was to be added. Looking forward to trying this . Thanks.

    • Reply Elena January 13, 2017 at 7:23 am

      Hi Janice. You sprinkle the rest of the zest on the chicken right before serving. Thanks for catching that.

      • Reply Janice January 13, 2017 at 1:46 pm

        Thanks!

  • Reply George January 13, 2017 at 6:07 pm

    Would love to try this. Sorry but boil? What? Thank you.
    George

    • Reply Elena January 13, 2017 at 7:00 pm

      Hi George,
      There will be liquid in the pan from the lemon juice, you want that to bubble or “bring to a boil”.

  • Reply Sharon January 18, 2017 at 8:34 pm

    Tried this tonight. A delicious, summery and easy dish for a work night. Will be on the ‘regular’ meal list.

    • Reply Elena January 19, 2017 at 6:59 am

      Yes, I agree, it is quite “summery”

  • Reply Apostoli February 20, 2017 at 3:03 am

    Can you bake these at all if so how long and at what temp?

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