Weeknight Lemon Chicken Breasts
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So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!
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It’s all in the name. Weeknight chicken goodness. Yup, we can absolutely whip this out on those super busy weeknights when dinner just feels utterly impossible.
So thaw those chicken breasts and let’s get to it! It comes together fast – lightening fast.
The only time consuming part is letting those chicken breasts cook through completely. From there, you can melt some butter in those pan drippings alongside some garlic, fresh rosemary and lemon juice for all that saucy saucy goodness.
tips and tricks for success
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
what to serve with chicken breasts
Tools For This Recipe
Large cast iron skillet
Weeknight Lemon Chicken Breasts: Frequently Asked Questions
Yes! This recipe will work with boneless, skinless chicken breasts or thighs (and even tenderloins), but please be mindful of cooking time. Thighs and tenderloins will require less time to cook through.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
While freshly squeezed lemon juice is always recommended, bottled lemon juice will work just fine in a pinch with such a small amount in this recipe (2 tablespoons).
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Weeknight Lemon Chicken Breasts
Ingredients
- 4 small boneless skinless chicken breasts, about 1 1/2 pounds
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons canola oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- ½ medium shallot, diced
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Season chicken with salt and pepper, to taste.
- Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium low. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165 degrees F, an additional 8 minutes; set aside and keep warm.
- Melt 1 tablespoon butter in the skillet over medium low heat. Add garlic, shallot and rosemary, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
- Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.
- Serve immediately.
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This was great! Sauce was flavorful and I had everything on hand. Will definitely make again
This recipe is amazing! My 1 year old and my 2 year old loved it!!
It was late and I wasn’t sure what to do for dinner. Turned to D Delicious and as always, great meal. Made it per the recipe and came out really good. Will try with chicken thighs next time. Thanks for another healthy yummy recipe!
This was sooooo good. I did not make any changes to the recipe and served over jasmine rice with fresh roasted veggies and a salad. So far every recipe that I’ve tried is delicious! Thank you
Can’t wait to try this! Any healthier substitute for canola oil? (please don’t say any seed oil! lol)
Since the canola oil is used to saute the aromatics, I have found that I can use chicken broth or vegetable broth to saute! It’s a pretty good substitute and saves calories. Use the same amount as the oil in the recipe.
I use coconut oil or butter for almost everything. I would never use canola oil.
This was damn delicious (For me) Damn Delicious has a reputation for making sauces good enough to drink, and this one did not fall short. It was so easy and so fast to make too. Definitely the perfect recipe for a school night meal!
Guilty because I did take as few sips of it at the End
My family and I love your recipes, but this one was a mega hit with the kids. My 7 year old said “this is the best meat I’ve ever tasted in my whole life.” I will definitely keep this recipe in my rotation. Thanks again!
Can i substitute chicken thighs? My family prefers the thighs over the breasts.
No it has to be breast or it won’t work
Who told you that? Why won’t it work? I would think you can just adjust the baking time?
Debra, I’m sure you can use thighs, Dave was messing with you.
Lol I get where you were getting at! We used tenderloins
This was so DELICIOUS! One of my new favorites I’ll add to my recipe book. Thank you and I am a huge fan of your recipes!
Fabulous and easy. My teenage sons gobbled it up. Will make again for sure.
I can’t wait to make this, it sounds so delish!
Would I be able to bake in oven with thinner chicken breast fillets? If so, how long do you think?
Thanks, for so many awesome recipes!
I made this last night. It was delicious . I made one change, instead of one cup chicken stock I used a half cup white wine and half cup chicken stock. This will be a regular for us. Quick and easy.
Fast, easy, and delicious! Thanks for a great recipe. I will use it often.
I would love to have made it, but am diabetic and can’t have flour. Can you suggest a substitute?
almond flour, chickpea flour, any other flours?
Judy, cornstarch, tapioca, and arrowroot are good thickening substitutions. Just mix with a bit of cold water and add after the chicken broth.
Cornstarch, tapioca & arrowroot flours are great thickeners, but not for diabetics who need to count carbs. The carb count in a tablespoon of flour is 5.8 grams. Corn starch is 7 grams per tablespoon, tapioca flour is 8, and arrowroot is a wopping 13 grams per tablespoon. I haven’t tried using almond or chickpea flour as thickeners or for rue bases, but they are both better options at 3 grams of carbohydrates per tablespoon.
I too am diabetic & try to stay under 20 carbs per meal – this one works great, 1 tablespoon of flour converts to 1.45 carbs per serving & keeps me well in goal with some grilled asparagus or steamed broccoli (both are delish with the lemon garlic sauce). Or you can leave the flour out entirely and simmer it a little longer to reduce it down.
This was delicious. My husband said “you can make this again.”
This is a great recipe! I made no changes!
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