Garlic Butter Chicken with Lemon
Get ready for an abundance of bold flavors with this Garlic Butter Chicken with Lemon. An easy dinner to make, made with fresh minced garlic, lemon slices, and dairy-free butter, this is an easy and flavorful dinner.
Garlic lovers unite
Now I’ll be completely honest here and admit I’m not a huge garlic fan. There’s a childhood memory that is triggered with the garlic flavor so I don’t use it too often. But add lemon and melted butter to the garlic and it changes the taste of garlic to be extraordinary. Cooking the chicken breasts with garlic, lemon, and butter makes each tender and juicy piece of chicken oh, so yummy with the infused bold flavors.
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Ingredients:
Chicken breasts – can also use chicken thighs or a mix of thighs and breasts
Garlic – fresh minced garlic or time-saving minced garlic in a jar like this one
Lemon – fresh lemons sliced
Butter – use what butter you prefer, use dairy-free butter to keep this meal df
Sea salt – this brand is my favorite
Coarse ground pepper – this brand is my favorite
Broccoli – fresh broccoli or frozen
How to make this dish
In a skillet over medium heat, melt the butter. Add the garlic and stir. Right away add the chicken breasts and place the lemon slices on the breasts. Cover the skillet with a lid and let cook for 10-12 minutes. Remove the lid, turn the chicken over (placing the lemon slices on top of each breast again), replace the lid, and let cook for another 10-12 minutes.
Remove the lid and let cook for 5 minutes to brown the chicken.
Remove the chicken from the pan. Using the same pan, add the broccoli and toss to coat the broccoli in the remaining garlic. Cook for 5-8 minutes or until broccoli is bright green.
Remove from the heat and serve.
What to serve with this meal
This garlic butter chicken with broccoli is a great low-carb dinner for the family, but if you’re looking to add a hearty carb to really round out this meal, you can choose from:
- Baked potato or sweet potato
- Side of rice
- Potato salad
- Sweet plantain buns
How to store
Keep any leftovers in a covered container in the fridge for up to 4 days. To warm, heat in a covered skillet with a couple of tablespoons of water to keep the chicken moist. This meal can also be prepped ahead of time and divided into containers for dinners or lunches.
- 4 chicken breasts
- 2 Tbsp dairy-free butter of choice
- 3 Tbsp minced garlic
- 2 lemons, sliced
- 3 cups broccoli, fresh or frozen
- 1 1/2 tsp sea salt
- 1 tsp coarse ground pepper
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In a skillet over medium heat, melt the butter. Add the garlic and stir. Add the chicken breasts, sprinkle with sea salt and pepper, place the lemon slices on the chicken, cover with a lid, and let cook for 10-12 minutes.
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Remove the lid, turn the chicken over, replace the lemon sliced on top of the chicken, replace the lid, and let cook for 10-12 minutes. Remove the lid and let cook for 5 minutes or until cooked through.
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Remove the chicken from the skillet. Using the same skillet over medium heat, add the broccoli, toss to coat in remaining butter and garlic. Cook for 5-8 minutes or until the broccoli is bright green.
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Remove from the skillet and serve with the cooked chicken.
Keep leftovers in a covered container in the fridge for up to 4 days.
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