Quick Garlic Chicken: 1 Amazing Meal Now

Quick Garlic Chicken is about to become your absolute best friend on those nights when you’re staring into the fridge wondering how you’ll get a high-protein, flavorful dinner on the table in under 20 minutes. Hi, I’m Anna, and as a food lover who thrives on making everyday cooking easier and way more joyful, I promise this recipe delivers.

I’ve tested so many fast meals over the years trying to balance speed with actual taste, and this one-pan wonder always wins. It uses simple seasonings you probably already have, and the resulting sauce is just packed with that punchy garlic flavor. Forget complicated steps or a sink full of dishes; we’re aiming for juicy chicken and a bright, lemony pan sauce that sings. Seriously, if you need a weeknight dinner that feels like a treat but takes almost no effort, you’ve found your recipe here. Let’s get cooking!

Gathering Your Ingredients for Quick Garlic Chicken

The beauty of this Quick Garlic Chicken is that it relies on pantry staples mixed with a few fresh items. Since this meal comes together so fast, having everything prepped and measured out before you even turn on the stove is key. Seriously, don’t skip the mise en place here—it makes the 15 minutes of cooking time completely stress-free!

We are only working with one skillet, so every ingredient has an important job to do, from the simple seasoning blend to the final touch of fresh parsley. Grab your ingredients, and let’s check the list twice.

Essential Components for Quick Garlic Chicken

Here is exactly what you need for four servings of this fantastic meal. Make sure you slice those chicken breasts thin!

Ingredient	Quantity & Notes
Boneless Skinless Chicken Breasts	1 1/4 pounds, sliced into cutlets about 1/2 inch thick
Kosher Salt	1 teaspoon
Black Pepper	3/4 teaspoon
Paprika	1 teaspoon
Garlic Powder	1 teaspoon
Olive Oil	2 tablespoons
Garlic Cloves	4, minced
Low Sodium Chicken Broth	1/2 cup
Lemon Juice	1 tablespoon
Unsalted Butter	1 tablespoon
Fresh Parsley	1 tablespoon, chopped (for garnish)

Preparing Your Chicken for Maximum Flavor

Listen, if you want that beautiful golden crust on your Quick Garlic Chicken, you cannot skip this prep work. Moisture is the enemy of a good sear. So, before we even think about the heat, we need to make sure those chicken cutlets are absolutely dry. Grab a stack of paper towels and pat them down thoroughly on both sides.

Once they are dry, we build our flavor foundation. I use a simple mix of salt, pepper, paprika, and garlic powder. Don’t be shy with the seasoning; it flavors the chicken right through, not just the outside. I like to mix my spices in a small bowl first—it ensures I get the right ratio of paprika to garlic powder. Sprinkle generously over both sides of every cutlet. Now, you are ready for the pan!

Step-by-Step Instructions for Quick Garlic Chicken

This is where the magic happens, and because it’s so fast, having your ingredients ready really pays off. We need medium-high heat for a good sear, so get that large skillet warming up while you finish seasoning.

Searing the Chicken Cutlets

Pour your two tablespoons of olive oil into the hot skillet. You’ll know the oil is ready when it shimmers slightly—if it smokes immediately, pull the pan off the heat for just a moment to cool down a hair. Place the seasoned chicken cutlets into the hot oil, but here’s a big tip: make sure they are in a single layer! If you crowd the pan, the chicken will steam instead of searing, and you won’t get that gorgeous color we’re after. You might need to work in two batches depending on the size of your skillet, and that’s totally fine.

Cook the first side undisturbed for exactly three minutes. Resist the urge to peek! After three minutes, flip each cutlet over. Cook the second side for another three minutes. They should look golden brown and lovely on both sides at this point.

Building the Flavorful Garlic Pan Sauce

Now for the star flavor: the garlic! Reduce your heat slightly, maybe to medium, and toss in your four minced garlic cloves right into the pan juices. Stir constantly for about 20 seconds. You must watch this part closely because minced garlic burns fast, and burnt garlic tastes bitter—we want fragrant, not burnt!

As soon as you smell that wonderful garlic aroma, immediately pour in the half cup of low-sodium chicken broth along with the tablespoon of lemon juice. Scrape up any browned bits stuck to the bottom of the pan; that’s pure flavor, trust me! Let this mixture simmer uncovered for about three minutes. You want the liquid to reduce slightly and concentrate that flavor.

Once the sauce has thickened a bit, turn the heat down to low. Stir in your tablespoon of cold unsalted butter until it melts right into the sauce, making it look glossy and rich. Finally, use a spoon to baste that beautiful sauce over the chicken pieces. You must check the temperature now—insert your thermometer into the thickest part of the deepest cutlet. Once it hits 165°F, pull the entire skillet off the heat right away. Remove the chicken to a plate, sprinkle generously with fresh parsley, and get ready to eat!

Tips for Perfect Quick Garlic Chicken Every Time

Getting this Quick Garlic Chicken right every single time comes down to a few small but mighty techniques I learned through trial and error. First, let’s talk heat. That initial sear is everything! Make sure your skillet is properly preheated—not just warm, but hot—before you add the oil. If the oil immediately starts smoking heavily, it’s too hot, but if it just sits there lazily, it’s not hot enough, and your chicken will soak up grease instead of browning.

My biggest piece of advice, and I repeat this often, is to trust your thermometer. Since these are thin cutlets, they cook very fast, and the difference between juicy perfection and dry chicken is only a degree or two. Always pull the chicken off the heat the second it registers 165°F internally. Don’t rely on color alone!

Also, remember that fresh parsley garnish is non-negotiable. Dried parsley just won’t give you that bright, fresh pop at the end to cut through all that rich garlic and butter. It’s worth the extra minute to chop it fresh!

Storing and Reheating Leftovers

This Quick Garlic Chicken tastes amazing fresh, but if you are lucky enough to have leftovers, storing them correctly is important for food safety and texture. You should always store the chicken and any leftover pan sauce in an airtight container in the refrigerator. It’s safe to enjoy these leftovers within three to four days.

When reheating, you want to be gentle so the chicken doesn’t dry out. I find the microwave works best for speed, but use short bursts of power. If you want to bring back some of that pan-sauce moisture, add a tiny splash of water or extra broth when reheating on the stovetop over low heat. Here’s a quick guide for handling your extras:

Storage Item	Duration	Best Reheat Method
Chicken & Sauce	3-4 Days	Stovetop (low heat with splash of broth) or Microwave (short bursts)

Frequently Asked Questions About This Recipe

I get so many questions about making small tweaks to this recipe, and honestly, I love hearing how you adapt it! Since this is a fast chicken dinner, people often ask about substitutions. Here are the top things I hear, so we can get you cooking!

Can I use chicken thighs instead of breasts for this Quick Garlic Chicken?

Yes, you absolutely can use boneless, skinless chicken thighs! They have a little more fat, which means they stay incredibly juicy, even if you accidentally cook them a minute too long. Since thighs are often a bit thicker than cutlets, you’ll need to add a few extra minutes to the searing time on each side—maybe 4 or 5 minutes instead of 3—until they reach that safe internal temperature.

What is the safest way to check if the chicken is done?

The only way to be 100% certain your chicken is safe and perfectly cooked is by using a meat thermometer. Color can lie, especially when you add spices like paprika! Stick that thermometer into the thickest part of the chicken cutlet. If it reads 165°F, you’re done. If you don’t have a thermometer, cut into the thickest piece; the juices should run clear, and there should be absolutely no pink remaining in the center.

How can I thicken the pan sauce without adding flour?

That’s a great question if you want to keep this meal low-carb or avoid gluten! The recipe already calls for simmering the broth and lemon juice to reduce it, which concentrates the flavor. To get extra thickness without flour or cornstarch, just let that liquid simmer for a couple of minutes longer than I suggested before you add the butter. You can also let the sauce reduce until you only have about a quarter cup left. That reduction does all the thickening work for you!

Serving Suggestions for Your Quick Garlic Chicken Dinner

Since this Quick Garlic Chicken is such a fast, high-protein main course, you want sides that are equally speedy so you don’t lose momentum. The bright lemon and garlic sauce begs for something simple to soak it all up. My go-to pairing is usually a bed of fluffy brown rice or maybe some quick-cooking quinoa. If you are looking for more quick dinner ideas, check out my Pinterest board for inspiration!

If you want vegetables, keep them simple! Steamed asparagus tossed with a tiny drizzle of olive oil or some quick sautéed green beans work perfectly. They cook right alongside your chicken or while the sauce is reducing. Honestly, you can even just serve it over a big pile of fresh spinach; the heat from the chicken and sauce will wilt it just enough. Whatever you choose, eat it right away while that sauce is hot and glossy! For more one-pan wonders, see this delicious one-pan dinner idea.

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