Ingredients for Lemon Lemon Garlic Chicken
- 1 1/2 cups all-purpose flour
- Salt And Pepper
- Chicken Pieces
- Vegetable Oil
- Lemons, Juice Of
- Garlic Cloves
- Fresh Parsley
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How to Make Lemon Lemon Garlic Chicken
- Season 1 1/2 cups all-purpose flour generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Coat each piece of chicken (about 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces) in the seasoned flour, ensuring they are fully coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the chicken in batches, ensuring not to overcrowd the pan, turning once, until golden brown (about 5-7 minutes per batch).
- Remove chicken from skillet and set aside. If desired, carefully pour off excess oil, leaving about 1 tablespoon in the pan.
- Add 1/4 cup fresh lemon juice and 4 cloves minced garlic to the skillet. Mix lightly.
- Return the chicken to the skillet. Cover, reduce heat to low, and simmer for 30 minutes.
- Add 1/4 cup chopped fresh parsley. Simmer, uncovered, until the chicken is cooked through and the juices have thickened slightly, about 20-25 minutes longer, or until internal temperature reaches 165°F (74°C).
- Remove the chicken from the cooking liquid and serve over rice or noodles. Spoon the tangy pan juices generously over the chicken.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
6g
Fat
22g
Carbs
2g
