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Lemon Garlic Chicken Skillet (Low-Cal Dinner) - Bright, Fast, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 pounds boneless, skinless chicken breasts (or thinly sliced cutlets)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon garlic powder
  • 1–2 tablespoons olive oil (use the amount you need for your pan)
  • 4 cloves garlic, minced (about 1.5 tablespoons)
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley (plus more for garnish)
  • 1 tablespoon unsalted butter (optional, for a silkier sauce)
  • Lemon slices, for serving (optional)

Method
 

  1. Prep the chicken: If using thick breasts, slice them in half horizontally to make cutlets. Pat dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
  2. Heat the skillet: Set a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.
  3. Sear the chicken: Add chicken in a single layer. Cook 3–4 minutes per side, until golden and the centers are just cooked through (internal temp should reach 165°F/74°C). Transfer to a plate and tent loosely with foil.
  4. Sauté the garlic: Reduce heat to medium. If the pan is dry, add another 1–2 teaspoons oil. Add minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.
  5. Build the sauce: Add lemon zest, lemon juice, and chicken broth. Whisk in Dijon mustard. Scrape up any browned bits from the bottom of the pan for extra flavor.
  6. Simmer: Let the sauce bubble for 2–3 minutes to reduce slightly. If using, stir in butter until melted for a smoother, slightly richer finish.
  7. Finish: Return chicken and any juices to the pan. Spoon sauce over the pieces and simmer 1 minute. Stir in chopped parsley. Taste and adjust salt and pepper.
  8. Serve: Plate with extra parsley and lemon slices if you like. Spoon more sauce over the top.