Lemon Garlic Chicken is a comforting and flavorful dish that combines zesty citrus, aromatic garlic, and tender chicken for a meal that feels both rustic and elegant. Whether you’re planning a leisurely Sunday dinner or need a reliable recipe for busy weeknights, this versatile dish fits the bill.
With its bright, tangy notes balanced by the richness of butter and herbs, it’s a crowd-pleaser that pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad. Plus, the recipe is flexible enough to suit both slow cooker and stovetop cooking methods, making it perfect for home cooks of all skill levels.
One of the best things about this Lemon Garlic Chicken recipe is how easy it is to adapt to your schedule. The slow cooker method allows you to set it and forget it, leaving the chicken to simmer gently in its flavorful broth all day, while the stovetop method gives you the option to prepare the dish in under an hour. No matter which method you choose, the result is a juicy, fall-off-the-bone chicken dish with a light, velvety sauce that’s sure to impress. Garnished with a sprinkle of fresh parsley, this dish isn’t just a meal—it’s a reminder that simple ingredients, prepared with care, can create something truly special.
Lemon Garlic Chicken
Prep Time: 15 minutes
Cook Time (Slow Cooker): 6-8 hours on low or 3-4 hours on high
Cook Time (Stovetop): 40-50 minutes
Servings: 4-6
Ingredients:
– 1.8 kg chicken pieces (mix of thighs and breasts, bone-in or boneless)
– 3 whole lemons
– 8 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 2 teaspoons salt
– 1 teaspoon black pepper
– 240 ml chicken stock
– 30 g butter (2 tablespoons)
– 10 g cornflour (1 tablespoon, optional, for thickening)
– Fresh parsley for garnish
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Slow Cooker Method
1. Prepare the chicken: Season the chicken pieces with salt, pepper, oregano, and thyme.
2. Brown the chicken (optional): Heat the olive oil in a skillet over medium heat. Sear the chicken on both sides for 2-3 minutes until golden brown. This step adds flavor but can be skipped.
3. Prepare the slow cooker: Transfer the chicken to the slow cooker. Squeeze the juice of two lemons over the chicken, add the minced garlic, and pour in the chicken stock. Slice the third lemon and place the slices on top of the chicken.
4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
5. Thicken the sauce (optional): Remove the chicken and keep warm. Stir 10 g (1 tablespoon) of cornflour mixed with a little cold water into the cooking liquid. Turn the slow cooker to high and let the sauce thicken for 5-10 minutes.
6. Finish: Stir in the butter, garnish with fresh parsley, and serve.
Stovetop Method
1. Prepare the chicken: Season the chicken pieces with salt, pepper, oregano, and thyme.
2. Brown the chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
3. Make the sauce: In the same pan, add the minced garlic and cook for 30 seconds until fragrant. Squeeze the juice of two lemons into the pan, scraping up any browned bits from the bottom. Add the chicken stock and bring to a simmer.
4. Cook the chicken: Return the chicken to the pan, reduce the heat to low, and cover. Simmer for 30-40 minutes, flipping the chicken halfway through, until tender and cooked through.
5. Thicken the sauce (optional): Remove the chicken and keep warm. Mix 10 g (1 tablespoon) of cornflour with a little cold water, then stir it into the sauce. Simmer for 5-10 minutes until thickened.
6. Finish: Stir in the butter, garnish with fresh parsley, and serve.
Cooking Tips:
– Don’t lift the lid during cooking as this releases essential heat and moisture
– For crispier skin, broil chicken pieces for 2-3 minutes after slow cooking
– Dark meat (thighs) tends to stay more moist than breast meat in slow cooking
– If using boneless chicken breasts, reduce cooking time by 1-2 hours
– For extra flavor, add a splash of white wine to the cooking liquid
Serve with:
– Rice
– Roasted vegetables
– Crusty bread to soak up the sauce
Storage:
Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
This dish offers a perfect balance of bright citrus and savory garlic flavors, with tender, juicy chicken that practically falls off the bone.
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