It’s like this: Do a little dance and *poof* your lemon garlic chicken appears.
You see, when you add heat to things like onion, garlic, and chicken – magic happens. The kind of magic that caramelizes onions and leaves brown bits of chicken of chicken stuck to your pan so that you can scrape it off and make a delicious sauce.
And because you don’t need much magic – a little goes a long way – you can go from nothing to something crave-worthy in under 30 minutes. Pair lemon garlic chicken with something plant-based and starchy, like this Root Veggie Mash .
Lemon Garlic Chicken
- 3 cloves garlic
- 1 lemon
- 1 red onion
- 4 chicken breasts
- sea salt, to taste
- ground black pepper, to taste
- 1 1/2 c chicken broth
- red pepper flakes, to taste
- 1 tbsp. olive oil
- 2 tbsp. ghee, or butter
- 2 tbsp. fresh parsley
- Preheat the oven to 375F. Mince garlic and juice lemon. Dice onion.
- Using a mallet, pound down the chicken breasts into ½ inch thickness. Sprinkle each piece generously with salt and pepper on both sides.
- In a bowl, combine chicken broth with the lemon juice, garlic, and red pepper flakes.
- Heat the olive oil in a large oven-safe pan over medium high heat. Add the chicken and brown for 2-3 minutes on each side each. Remove the partially cooked chicken to a plate.
- Reduce heat to medium, add the diced red onion to the skillet along with the chicken broth/lemon/red pepper mixture. Using a wooden spoon, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about a third of the sauce remains.
- When the sauce has thickened, remove from the flame, add the ghee and whisk until it melts completely. Add the chicken back into the pan and drizzle the sauce over the chicken. Place the pan in the oven for 5-8 minutes or until the chicken is completely cooked through. Meanwhile, chop parsley.
- Top with chopped parsley and serve.