This 20 Clove Garlic Chicken is perfection. Sauted in lemon butter it’s tender and juicy. It is an easy weeknight recipe that is delicious and packed full of flavor. The garlic and lemon butter allows for the chicken to bathe in flavor. I have been making this recipe for over 22 years!
When you start this lemon chicken recipe, you will want to allow the chicken a little time to brown, but you will also want to allow it time to soak in the butter and lemon juice.
Ingredients
3 lbs chicken breast no skin
4 tbsp butter (unsalted)
⅓ cup olive oil
20 cloves of garlic, thinly sliced
1 medium onion, thinly sliced
1 cup of fresh squeezed lemon juice
¼ cup of white wine (you can use dry or sweet)
1 lemon, sliced
Instructions
Preheat the oven to 400 degrees.
Place oil and butter in pan
Add chicken breasts and brown one side
Flip chicken
Add remaining ingredients
Place pan in oven for 15 minutes
Check internal temperature is at 155-160 degrees
Cooking Tips for this recipe
- I usually only lightly brown the chicken for an additional layer of flavor, only brown one side. Flip over the chicken and then add the ingredients in the order listed below.
- Over cooking/browning the chicken in the first phase will dry it out and the marinade will not have time to cook in.
- Cook the chicken like I do here on my Lemon Chicken with Rosemary and Thyme
- Don’t overcrowd your pan with chicken
- I love tossing the sauce with pasta. Remove your chicken and add in about ½ pound of cooked pasted to soak up all the lemon chicken sauce.
- You can use the pasta for a separate dish by adding steamed broccoli, peas or fresh herbs.
- The internal temperature of the chicken should be 165 degrees. I use a meat thermometer in order to keep track of my temperature
WHAT TO SERVE WITH IT
You can easily slice this up and top a salad or quinoa with this delicious and tangy chicken. A few other options are that you can serve on top of mashed cauliflower, mashed potatoes, over rice, or simply toss pasta directly in the pan to sop up all the lemon juice. This is our favorite way.
More Lemon Chicken recipes
Lemon Chicken with Rosemary and Thyme
20 Clove Garlic Chicken with Lemon Butter
Ingredients
- 3 lbs chicken breast no skin
- 4 tbsp butter unsalted
- ⅓ cup olive oil
- 20 cloves of garlic thinly sliced
- 1 medium onion thinly sliced
- 1 cup of fresh squeezed lemon juice
- 1 lemon sliced
Instructions
- Preheat the oven to 400 degrees.
- Place oil and butter in pan
- Add chicken breasts and brown one side
- Flip chicken
- Add remaining ingredients
- Place pan in oven for 15 minutes
- Check internal temperature is at 155-160 degrees
Notes
Cooking Tips for this recipe
I usually only lightly brown the chicken for an additional layer of flavor, only brown one side. Flip over the chicken and then add the ingredients in the order listed below.- Over cooking/browning the chicken in the first phase will dry it out and the marinade will not have time to cook in.
- Cook the chicken like I do here on my Lemon Chicken with Rosemary and Thyme
- Don’t overcrowd your pan with chicken
- I love tossing the sauce with pasta. Remove your chicken and add in about ½ pound of cooked pasted to soak up all the lemon chicken sauce.
- You can use the pasta for a separate dish by adding steamed broccoli, peas or fresh herbs.
- The internal temperature of the chicken should be 165 degrees. I use a meat thermometer in order to keep track of my temperature
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