Lemon Garlic Chicken and Rice

Lemon Garlic Chicken & Rice

Skillet chicken with a lemon-infused garlic broth accented by fresh oregano. It’s perfect served with rice to help sop up the fragrant juices.

This comes together in a snap. Onion and whole garlic cloves are sautéed before chicken cutlets, chicken broth and an entire lemon is thrown into the mix. A 12-minute simmer and dinner is served.

Don’t be put off by the entire head of garlic called for in the recipe! They mellow in flavor and season the sauce just right. You will have no problem slicing up the little nuggets and eating them along side the chicken without batting an eye.

Lemon wedges are added without being squeezed into the broth but instead allowed to slowly infuse into the sauce as it simmers. Squeezing the juice into the broth could cause it to turn bitter unless you do it at the end.

A sprinkle of fresh oregano finishes the dish off adding a pop of freshness and tying all the flavors together.

About 30 minutes is all you need for this fresh, hot meal that will be totally delicious and insanely comforting.

Well worth the time spent.

Skillet Lemon Chicken and Rice

Lemon Garlic Chicken and Rice

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

Lemon Garlic Chicken and Rice

Chicken with a lemon-infused garlic broth accented by fresh oregano. It's perfect served with rice to help sop up the fragrant juices.


2 tablespoons olive oil
1 small yellow or red onion, thinly sliced
1 head of garlic, cloves separated and peeled
coarse salt and fresh black pepper
1 lemon, cut into eight chunks
1 pound chicken cutlets or chicken breasts pounded thin to an even thickness
3/4 cup chicken broth
1 tablespoon butter
1 tablespoon very finely chopped fresh oregano
cooked rice, for serving


  1. Heat the oil in a large skillet over medium heat. Add the onion and garlic, season with salt and pepper and cook 5 minutes, stirring often.
  2. Season the chicken on both sides with salt and pepper and add them to the pan with the lemon (don't squeeze it) and broth. Season with more salt and pepper. Bring to a simmer. Put a lid on the pan and maintain a simmer for 10 - 12 minutes or until chicken is cooked through.
  3. Remove the chicken to a platter. Add the butter to the sauce and stir to melt, simmer 1 more minute.
  4. Pour the sauce over the chicken and sprinkle the oregano over top. Serve with rice.


Adapted from Food & Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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  1. Judy says

    I know I’m driving you mad but I’m cleaning up my bookmarks in my phone.
    How do you peal all those garlic cloves?

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