Garlic and Lemon Chicken Recipe

To call this lemon and garlic chicken recipe simple would be an understatement, just as calling it delicious would be!

Course Main Course

Cuisine European

Keyword garlicky lemon chicken, lemon garlic chicken, lemon garlic chicken breast, lemony garlic chicken

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 580kcal

Slice the garlic head in half, across the garlic and not from tip to root.
Cut the lemon in half in the same way that you did with the garlic.
Heat a 28cm or 11" skillet or frying pan over a medium-high heat, and when it's hot, add the oil.
Season the chicken breasts with the salt and pepper. Place the chicken breasts in the pan presentation side down in the centre.
Then add the garlic head and lemon, both cut side down, around the outside of the pan and the two sprigs of rosemary and allow everything to cook for 7-8 minutes.
Flip the chicken breast over, pour in the chicken stock and add a lid.
Cook on a gentle simmer for another 10-13 minutes or until the chicken reaches an internal temperature of 73°C or 165°F.
Remove the garlic just before the chicken is ready, place on a cutting board skin side down and push and squeeze, the cloves will pop out.
Mash the garlic cloves with the prongs of a fork and return them to the pan.
Have a taste of the sauce before serving and decide if you want to squeeze in the lemon juice from the cooked lemons. Alternatively, serve a lemon half on the plate for diners to decide.
If you want to thicken the sauce, remove the solids from the pan before serving, form a slurry with the cornflour and water and whisk it in whilst the sauce is simmering. I personally do not bother.