Lemon Garlic Chicken Breasts Recipe

This was really good and super easy. Instead of a garlic clove, I sauteed about 1/2 tsp or so of minced jarred garlice and I used a 1/2 stick of butter rather than just the cooking spray, and I added 2 cups of chicken stock/broth rather than 3/4 cup (I was cooking 6 pieces of boneless chicken breast). I also squeezed in the juice of a 1/2 lemon (we like lemon), using the pampered chef lemon citrus squeezer. Then I thickened it just a bit with some corn starch. Truly tasty! (By the way someone needs to replace that truly terrible picture of raw-looking chicken for this recipe.)

Delicious! I followed other reviews and used the juice of one whole lemon and increased the garlic. I first dusted the flattened breasts with flour, salt and pepper. They took about 10 minutes in total to cook through. I removed the breasts and added the garlic to saute for a few minutes then added the broth and lemon juice. I also added some cornstarch to the sauce and poured it over the breasts.

The chicken I bought was thin, so I had to adjust the cooking times drastically---almost just 8 minutes in total. I don't spray my skillet, so I used a little lemon olive oil for the "browning." The broth I used was from the bones from a chicken I roasted using Roasted Chicken Rub by Semigourmet from this site, so it did have quite a bit of flavor to it to begin with. I usually also use Papa's Seasoning also from this site as my salt and pepper. So all in all I did follow the recipe in my mind! I almost cooked out all the broth/lemon juice at the end, and I would have liked a little more if I'd have used vermicelli as suggested by the submitter of the recipe. This is a simple but tasty meal easily done in a short time! I'll do this one again, but I may just have to add a little butter to the broth in the final steps! Thanks, Karina Mitchell!

I used 5 chicken breasts I cut in half. I seasoned them with lemon pepper and salt. I doubled the broth. I added 2 Tbs cornstarch to 1/4 water to the broth after boiling for 5 minutes. Returned it to a boil for another 3. It turned out to be a nice light gravy. Everyone enjoyed it.

I made a few changes based on other reviews. I sauteed onions and garlic in a little butter and olive oil then added the chicken. Added more chicken broth so that I could make a gravy to put over the pasta.

A very easy delicious recipe. Here are my changes. I started with 2 garlic cloves and I used lime juice instead of lemon juice as I didn't have any lemons. It tasted great. I only used 2 large chicken breasts for this recipe. I thickened the sauce with 1 tbsp. of cornstarch just before serving. The cooking times worked perfectly.

Fantastic dinner!! We loved it...only tweaks were used extra garlic (3 cloves) sautéed with the chicken near the end, used 2 cups of chicken broth - thickened, and added capers. Spectacular!!! Will definitely make again

This dish was super yummy. I did add some extra lemon and garlic. I also dusted the chicken with flour and it made the sauce thick enough to where you didn't need to use cornstarch. I did find it a little too salty. Next time I will not season the chicken with salt beforehand.

Super easy and super tasty. I added lemon pepper and a touch of Dill. I also thickened the sauce as others mentioned, with a tablespoon of corn starch. Served all over a bed of tricolour fusilli, accompanied by a green salad. My husband I agreed that it was a keeper.

Made a couple of minor adjustments. Used 2 cloves garlic, added some capers with the broth and added about a tablespoon of cornstarch after the chicken was removed to make a creamy sauce. I also had to use bottled lemon juice which didn’t harm, but fresh lemon juice would be better.

I made it as written with the exception of how the garlic was handled (see following), and was very pleased with the way it came out. So easy! The garlic flavor is very mild, so I plan to add another clove next time. I do recommend that you either sauté the garlic in the oil and then remove it until the chicken is browned, or add it near the end of the browning stage to avoid burning it.

Lowkey better than any restaurant I’ve been to.

I think it would have been fine if I had left the recipe alone, I only used three chicken breast, so I had to fix it. I liked it. It was easy.

Great base, however, you should make it a whole cup of bone broth, add onions with the garlic, and a splash of evo, some fresh oregano is thd bomb, also use fresh ground white pepper

I made the sauce into a gravy and it was perfect! Would great over noodles or rice!

Used 2 cloves of garlic and 2 breasts cut in 1" pieces, very tasty

This chicken was very good. I added a splash of white wine before adding the broth. It is the most fantastic recipe I have found in a pinch. I was in desperate to find something to cook a thawed chicken I had and I was lacking so many ingredients. This recipe saved my thawed chicken and my dinner!

I didn't care for this recipe. I am not a fan of chicken cooked in liquid, but this sounded yummy. The chicken was very dry as I suspected that it would be.

Very easy and flavorful!

It was flavorless to me. If I had to do it all over again I would've thickened the broth to make a gravy consistency. I also cooked the chicken according to recipe and it wound up being overcooked, so I should've used my cooking instincts and cooked them in 7 minutes at the end instead of the 10-12.