I absolutely LOVE when Jim says he wants something to eat. I take it as a challenge. A couple months ago I received the “I want something lemony and garlicy and chickeny”. So  I toss something together and he says “write that one down”. Excitedly, I write it down. Wait about a week or 2 and try it again. When it’s just as yummy during the repeats, I get giddy.

Well, it is about high time I post the Garlic Lemon Chicken recipe!! I’m sure if you choose to Google search, you might end up with something extremely similar BUT I like mine (with my amazing commentary) so in case you are daring enough to try it… here goes!


  • 3 chicken breasts (I go to BJs and buy theirs – $1.99 a pound or less)
  • extra virgin olive oil (for the pan – I have a spray bottle where I add my own)
  • garlic salt (I use a grinder with sea salt and garlic together – from BJs)
  • pepper (yup – the kind in the grinder from BJs – see the theme here?)
  • flour (enough to coat chicken) plus 1 tbsp for sauce set aside
  • 1 lemon (you’ll be zesting and juicing)
  • 1/2 small vidalia onion minced or small dices (or any sweet variety will do but I can’t guarantee it’s deliciousness)
  • 1/2 tbsp parsley (I never have fresh parsley but if you do – have at it – you just might need a little more – I think dry is a tad more potent, although I swear I never taste it and only use it for aesthetics!)
  • 5 garlic cloves minced (if you don’t like garlic as much as me, you might want to dial this back some and just go with the lemon and 2 cloves maybe. Oh and if your garlic turns blue-ish green from the lemon, it’s the acidic combination of ‘semi’ fresh garlic aka slightly older but still edible and lemon. It will not kill you. It’s just a mind over blue/green matter at that point. Still tastes just as good. Garlic doesn’t usually turn colors… just a warning in case you ever see it. However if black – likely burnt and needs to start all over again.)
  • 1 cup water (if you want to add more later – that’s okay – I like the sauce thick)
  • 1 tbsp Minor’s chicken base (I LOVE this stuff and I also grab this from BJs – I’m like a BJs ad – they should pay me.)
  • 1/3 stick of butter


  1. Clean chicken breasts of all fatty parts and other parts that don’t look delicious (like veins). Cut the breasts into about fists size pieces. See my photo for my sizes. A fist was the best I could come up with!
  2. Season the chicken breasts with the garlic salt and pepper.
  3. Coat the breasts with flour (easiest to place in a shallow bowl or shake it up in a plastic Ziploc baggy).
  4. Spray 1-3 squirts (or probably 1-2 tbsp) of olive oil into frying pan. Heat pan on medium to high heat. Usually 3 minutes.
  5. Once heated (oil should sizzle when food is placed) toss in onion and stir around for 2 minutes. Remove and place in bowl. You’ll add these back in when you place the rest of the liquid in.
  6. Spray with oil if none is left in the pan. Place all breasts and leave alone for 5 mins. Then flip again for 5 minutes. Flip again for another minute and make sure your heat is lowered now to a low medium. Your chicken should be close to no pink by now. If not, cook a smidgen longer.
  7. Toss the butter into the frying pan. (I take the 1/3 stick and cut into 4 pieces and spread strategically around the pan).
  8. While the chicken breasts are cooking on low medium heat, it is time to get ready for the sauce. In a small bowl (I use a Pyrex measuring cup) combine water, chicken base, minced garlic cloves, zest of 1 lemon, juice of 1 lemon, parsley, flour and mix together.
  9. Toss the lemon halves in the frying pan.
  10. Gently pour mixture over the chicken and add onions back to pan.
  11. Reduce heat to a simmer and let sit for 10 minutes until chicken is fork tender and fully cooked through.

I usually serve with homemade pasta.

Enjoy and make sure you comment any variations! I’d love to hear them.