Spring Dinner Ideas: Lemon Garlic Chicken for April
Bright lemon garlic chicken cooked in one skillet with a light pan sauce. A fresh and easy spring dinner for April with golden seared chicken and a glossy citrus-herb finish.
Equipment
- Large Skillet
- Tongs
- Cutting board
- Knife
- Measuring Cups
- Measuring spoons
- Microplane Zester
- Instant-read thermometer
Ingredients
For the chicken
- 4 boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tbsp olive oil for searing
For the lemon garlic sauce
- 4 cloves garlic minced
- 1/2 cup low-sodium chicken broth
- 1 lemon juiced (plus zest from 1/2 lemon)
- 1 tbsp butter optional, for a silky finish
- 2 tbsp fresh parsley chopped
Optional additions
- asparagus cook in the skillet near the end
- cherry tomatoes for color, optional
- baby spinach stir in to wilt, optional
- red pepper flakes to taste, optional
Instructions
- Pat chicken breasts dry. Season with salt, black pepper, and oregano.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 5 to 6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and rest.
- Reduce heat to medium. Add minced garlic and cook about 30 seconds until fragrant (do not brown).
- Pour in chicken broth and scrape up browned bits. Stir in lemon juice and lemon zest. Simmer 3 to 4 minutes to reduce slightly.
- Stir in butter (optional) until melted for a silky sauce. If adding asparagus or tomatoes, add them now and cook until just tender.
- Return chicken to the skillet and spoon sauce over the top. Simmer 2 to 3 minutes to blend flavors.
- Finish with chopped parsley and optional red pepper flakes. Serve warm with extra sauce spooned over the chicken.
Notes
For the best spring flavor, keep the sauce light and bright. If the lemon tastes too sharp, add a splash more broth or a small extra pat of butter. Reheat gently and refresh leftovers with a squeeze of lemon and fresh parsley.