Dairy Free Lemon Garlic Chicken
Bright, garlicky, and finished with a pan sauce that practically makes itself, this skillet chicken is the kind of weeknight dinner that feels far more impressive than the effort involved. The sauce builds from golden-sliced garlic, a hit of red pepper flakes, chicken broth, fresh lemon juice, lemon zest, and a touch of Dijon mustard — no cream, no butter, no dairy of any kind, yet it still reduces into something glossy and deeply savory. That's the beauty of letting good olive oil and a well-deglazed pan do the heavy lifting. Searing the chicken until it releases naturally from the skillet gives you that gorgeous golden crust, while the quick simmer at the end keeps everything juicy and pulls all the flavors together. A scatter of fresh parsley and a few lemon slices at the table make it look like you really tried. It serves four, so it's just as at home on a busy Tuesday as it is for a casual dinner with friends.
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp olive oil, divided
For the sauce
- 5 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¾ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dijon mustard
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels and season both sides evenly with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the undersides are deep golden and release easily from the pan.
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