62 Reviews of 15 Minute Garlic Lemon Chicken

From: Fisky Boy

On Aug 14, 2006

Five stars for the maverick simplicity and infinite possibility for variation to suit one's taste! Instead of corn starch (which some readers have suggested), I mixed into the flour a teaspoon of masa harina (prepared corn tortilla mixture). I find that this adds a nice, savory quality to the breading. The only other variation (but a key one for people who love both garlic and lemon, as I do) was to do a quick marinade of the chicken breasts before dusting with the flour mixture. I merely rubbed the juice of half a lemon and one minced garlic clove into the chicken breasts and let them sit for about five minutes while the oil was heating - essentially doubling the amount called for in the recipe. It's a nice way to take advantage of chicken's nicest quality - absorbing flavors. I served over a bed of jasmine rice. Took about 25 minutes, all told. Superb!

From: Baker's Wife

On Dec 18, 2004

Great recipe - quick enough for a really late dinner (I made this at 9:30 pm), nice enough to serve to guests! If you cook everything with high heat, you shouldn't need more than 5 min. each side for the chicken... Also, I like my sauces thicker, so next time I will probably add 1 tsp cornstarch to the broth before putting it in the pan.

From: Belgicook

On Dec 27, 2006

Very good and very easy! I made just the one chicken breast (just for myself and served it with a side of pasta with olive oil). Thanks for the recipe!

From: Chef #427765

On Jan 11, 2007

Easy to make and delicious. I tweaked this recipe a little myself also. I marinated the chicken with the lemon and garlic that's listed and also used more lemon and garlic when it calls for it later in the recipe. I personally like a little tasty zing to my chicken and this was delicious

From: Casie

On Mar 24, 2002

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.

From: Melisinla

On Nov 9, 2007

simple - easy - good. I made extra sauce and added a bit more lemon and garlic, but great basic recipe. works with fish too!

From: Gallant

On Sep 18, 2005

This was excellent! I beat the thick breasts I bought down pretty flat, which I think really helped to make them tender. The sauce this made was really tasty! The only thing I did differently was to put the garlic in with the chicken while browning, which hastened that process, and gave the chicken slightly more garlic flavor. My wife and daughter raved, so 'nuff said! A keeper for sure!

From: Nicole Dominiqué

On May 31, 2007

My family is STILL talking about this chicken weeks after I first made it. I think it is time I treat them again. The only change I made was that I actually cooked the chicken in the sauce for about 2 minutes before serving, instead of just pouring it over. If you are looking at this recipe - MAKE IT TONIGHT - it is AWESOME and easy to make!! Thanks MizzNezz!!

From: Chef #277186

On Mar 6, 2008

This was excellent. I added a bit of flour to the broth mixture to give it a thicker consistency. I think I might make twice as much broth next time — I was running out at the end of my dinner! Thanks for a great recipe!

From: Rick Young

On Jul 6, 2003

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....