15 Minute Garlic Lemon Chicken

“This was pretty good. It tooke me longer than 15 minutes to cook, around 30 minutes, but my chicken breasts were thick. I will definately make it again.Next time I think I will trim the fat off the chicken because my first bite was a big peice of chicken fat and it was yucky. but the rest was great. I didn’t cook the chicken in oil, I cooked it in cooking spray to cut some fat out.”

“Delicious, quick and easy.I’ve made it numerous times and got a few others addicted to it too.I prefer it without the flour.I’ve substituted lime for a different taste.”

“This was a great recipe.I made it for dinner and my family loved it. Thanks!”

“I was surprised at how very tasty this was, especially since it really did take 15 minutes or less.I served with brown rice made with chicken broth and it was a HUGE hit!”

“Delicious!I would double the sauce next time.Made for Healthy choice tag.”

“Super delicious and super easy.I made this recipe exactly as written, and I thought it was fabulous.I loved the lemon butter flavor and the garlic was enough but not too much.All those flavors complimented the chicken.MizzNezz, I always know where to look for my next meal!!! LOL!!Thanks so much for sharing this keeper!”

“I made this recipe but with a few slight differences.My family LOVED it.Usually if one kid loves a recipe, the other hates. If both kids love it, then my husband hates it.This was one recipe that everybody loved.When I made this, used thin sliced chicken breasts to avoid pounding them.Also, I used bread crumbs instead of flour and I left out the chicken broth.Instead of the broth, I added one can of slightly drained, sliced mushrooms.I happened to have a whole lemon the day I made this so I squeezed half of the lemon into the pan instead of using lemon juice.Then I sliced the rest of the lemon very thin and sauted it in the pan with the other ingredients before pouring everything over the sauteed chicken.This gave the dish as delicious, intense lemon flavor.I have already made this recipe a second time and this time it was for company.It looks so pretty with the thinly sliced lemon in it.”

“This was pretty good.My husband really liked it.I added some cornstarch to the butter in the pan so it would be a thicker sauce.I think next time I would put some honey in the sauce too so it would be a bit sweet.Probably less garlic for my taste – I prefer lemon chicken to have a light lemon taste and this definitely had just the right splash of lemon.I also cooked the chicken in the sauce for about 5 mn or so, so that it would all be nice and combined and the chicken would be nicely sauced.”

“This was so very good!!More than 5 stars!My chicken took about 30 minutes to cook but next time I will flatten it out so that it’s thinner.Both DH and DD said it tasted like something you would get at a resturant.I doubled the sauce and served this over whole wheat pasta.I wish I had some fresh spinach to throw in for the last few minutes.While we were eating I was making a list of people I could invite for dinner to serve this to.I will be making this many times!Thank you!”

“Simply delicious…crispy outside, tender inside. jucy sauce, but best of all is u can do it in 15 minutes…absolutely a keeper….thank you…”

“So flavorful and EASY! I added a little lemon zest.”

“Excellent! I love how easy yet delicious this recipe was. I am working on eating out of our fridge/freezer/pantry before I make another trip to the grocery store, and this recipe easily had ingredients I always keep on hand. I added about 1 Tbs of corn starch to the sauce to thicken it up, per other reviewers suggestion, but other than that followed the recipe exactly! Yum!”

“Great recipe, Inez! Totally easy but with great flavor. I made this with Mirj’s Creamy Crockpot Potatoes and Miss Annie’s Thai Zucchini and the three dishes went together perfectly. I did find it took me longer to cook it than the recipe called for but that just ensured a beautiful golden color to the chicken. I might try this with thighs next time but, thighs or breasts, there will be a next time and a next time and….”

“I have just joined this website and this recipe was the first one I tried.It was very good.I pounded out the chicken breast a little.”

“This is a perfect dish for nights when you are in a hurry. The ingredients are simple and always on hand, so it is easy to throw together in a pinch. I served this over rice with some peas on the side. Quite tasty. Thanks again Inez!”

“We loved it! I did have to use more stock and lemon juice to get enough sauce though.”

“Five stars for how easy it was and flavorful, especially considering how few ingredients were used!I used one large chicken breast, cut in half, then butterflied and pounded thin.I mixed the flour and salt/pepper in a plastic bag and tossed the chicken pieces till they were lightly coated.I used only 4 tsp (as called for) of canola oil to brown the pieces in.The only thing I did differently was use a little more garlic (1 very large piece) and add a little white wine to the broth/lemon juice/butter/garlic mixture.I also thickened it slightly with about 1 tsp of cornstarch mixed with cold water.I put the chicken pieces back in the lemon mixture for a few minutes at the end which resulted in tender and flavorful pieces of chicken.”

“Very good!Double the sauce and add white wine and frozen peas.Wow!”

“This was great! My husband made it for me and it was pleanty easy for him.”

“Simple and delicious! I like to use olive oil instead for a slightly healthier version.Also, I used fresh squeezed lemon juice.Instead of the chicken broth, I used the seasoned water leftover from steamed carrots, broccoli, and cauliflower.Tender, mouth-watering deliciousness!It did take slightly longer than 15 minutes but all in all it was very easy and not time-consuming.”