Mom's Best Recipes
Recipe

Garlic Chicken Skillet (Quick)

Crispy-edged chicken, a bright lemon-garlic pan sauce, and a 20-minute vibe that feels way fancier than it should.

Author By Matt Campbell
4.8
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Some nights you want a real dinner, not a sad desk salad or a frozen mystery brick. This is my modern-for-chicken move when time is tight but you still want that restaurant-y payoff: thin chicken cutlets seared until the edges go crisp, then finished in a quick lemon-garlic pan sauce that tastes like you tried harder than you did.

It is bright, cozy, and bold all at once. The trick is treating the pan like a flavor bank: brown the chicken, build a quick sauce in the same skillet, and let everything hang out together for a minute so the chicken soaks up the good stuff.

Why It Works

  • Crisp edges, juicy center: Cutting or pounding the chicken thin means fast cooking with better browning.
  • Big flavor, tiny ingredient list: Garlic, lemon, and a little butter turn simple chicken into something you would happily pay for.
  • One pan, low drama: The sauce comes together in minutes with pantry basics and whatever herbs you have.
  • Flexible on purpose: Make it mild for picky eaters or add chili flakes for a little chaos.

Pairs Well With

  • Buttery Parmesan Noodles

  • Sheet Pan Roasted Broccoli

  • Fluffy Weeknight Rice

  • Crunchy Green Salad

Storage Tips

Fridge: Store chicken and sauce together in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm gently in a skillet over medium-low with a splash of water or chicken broth to loosen the sauce. Cover for 2 to 3 minutes, then uncover to reduce for 30 seconds.

Microwave: Totally fine. Use 50 to 70% power in short bursts so the chicken stays tender.

Freezer: You can freeze it for up to 2 months, but the sauce is brightest when fresh. Thaw overnight in the fridge before reheating.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Use boneless, skinless thighs and cook a little longer. You are looking for 165°F at the thickest part. Thighs are forgiving and stay juicy.

How do I keep the garlic from burning?

Lower the heat to medium (or even medium-low) before the garlic goes in, and keep it moving. You want it to sizzle in the butter for 20 to 30 seconds just until fragrant, not brown. If your pan runs hot, pull it off the burner for a moment while you stir, then go right in with the broth to stop the cooking.

Do I have to use flour?

No, but a light flour dusting helps you get better browning and gives the sauce a subtle body. For gluten-free, use cornstarch or a gluten-free flour blend.

What if my sauce tastes flat?

Add a pinch of salt, another squeeze of lemon, or a tiny spoon of Dijon. Taste, adjust, repeat. That is the whole game.

Is this spicy?

Only if you add red pepper flakes. For a kid-friendly version, skip the flakes and keep the black pepper light.

I started making this when I realized the best “modern” cooking is not about trendy ingredients, it is about smart shortcuts. Thin chicken cooks fast. A hot pan makes it crispy. Lemon and garlic make it taste like you had a plan.

This is the dinner I make when I want to feed people something genuinely good without turning my kitchen into a full-time job. Also, the sauce is the kind you mop up with bread standing at the counter, which is my preferred form of quality control.