Make tonight’s dinner effortless with this easy, delicious Chicken Recipe For Dinner that the whole family will love.
I’ve always believed comfort food doesn’t have to be complicated. This skillet chicken recipe pairs juicy, flavorful breasts with a bright lemon-garlic sauce—perfect as a weeknight meal or a homemade main course when you want something both simple and wholesome. I first whipped it up on a rainy Thursday evening, inspired by my grandmother’s Sunday chicken but lightened with Greek yogurt and fresh herbs. What makes it unique? It’s a balance of tender chicken, tangy sauce, and minimal fuss—an everyday healthy dinner you’ll want on repeat.
Why You’ll Love This Recipe
• Ready in just 30 minutes—ideal for busy weeknights.
• One-pan cooking means fewer dishes (and less cleanup!).
• Family-friendly flavors appeal to picky eaters and grown-ups alike.
• Lean protein with about 30 g of chicken per serving—truly healthy comfort food.
• Simple pantry staples: olive oil, garlic, lemon, herbs.
• Creamy finish from Greek yogurt adds richness without heaviness.
• Easily scaled up for a dinner party or doubled for meal prep.
• Versatile: swap in thighs, add veggies, or turn it into tacos.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb; if thick, gently pound to even thickness)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- 2 Tbsp extra-virgin olive oil (or avocado oil)
- 3 cloves garlic, minced (Trader Joe’s jarred garlic works well for quick prep)
- Zest and juice of 1 medium lemon (organic if you have it)
- ½ cup low-sodium chicken broth (or dry white wine for extra depth)
- ¼ cup whole-milk Greek yogurt (I love Kirkland Signature for creaminess)
- 2 Tbsp chopped fresh parsley (or cilantro, if you prefer)
- Pinch of red pepper flakes (optional, for a gentle kick)
Tips: Look for chicken breasts that feel firm and springy. If you’re tight on time, buy pre-minced garlic and skip the zest by using ready-made lemon pepper.
Directions
- Season and prep
Pat the chicken dry with paper towels, then sprinkle both sides with salt, pepper, and Italian seasoning. You want a thin, even coating—this helps lock in flavor and ensures a golden crust. - Brown the chicken
Warm the olive oil in a large skillet over medium-high heat. Once it shimmers, add the breasts. Cook undisturbed for 4–5 minutes per side, until golden brown (they’ll still be a bit rosy inside). Transfer to a plate. - Build the sauce
Lower heat to medium, add garlic and red pepper flakes. Stir just until fragrant (about 30 seconds)—watch carefully so the garlic doesn’t burn. Pour in the broth and lemon juice, scraping up any brown bits (that’s flavor!). - Reduce and finish
Let the sauce bubble gently for 2–3 minutes until slightly thickened. Stir in lemon zest and Greek yogurt, whisking until smooth. Taste and adjust seasoning—you might like a smidge more salt or juice. - Knit flavors together
Return chicken to the skillet, spooning sauce over each piece. Cover, lower heat to medium-low, and cook 3–4 minutes more, or until chicken reaches 165 °F. The yogurt keeps it tender and helps the sauce cling. - Garnish and serve
Sprinkle with chopped parsley. Slide the skillet right to the table or transfer chicken and sauce onto a warmed platter. Serve with rice, pasta, or roasted veggies for a complete, homemade dinner.
Servings & Timing
- Yield: Serves 4 as a main course
- Prep Time: 10 minutes (15 if zesting that lemon by hand)
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
• Lemon-thyme swap: Use fresh thyme sprigs instead of parsley.
• Dairy-free version: Replace Greek yogurt with full-fat coconut milk.
• Thigh option: Swap chicken breasts for boneless thighs—add 2 minutes per side.
• Veggie boost: Toss in sliced mushrooms or baby spinach during the sauce step.
• Sweet-heat twist: Drizzle honey and swap red pepper flakes for chili crisp.
• Mediterranean flair: Stir in a handful of halved cherry tomatoes and kalamata olives.
Storage & Reheating
- Fridge: Store cooled chicken and sauce in an airtight container for up to 3 days.
- Freezer: Freeze portions (without parsley) in freezer-safe containers for up to 2 months.
- Reheating: Gently warm on the stove over low heat with a splash of broth, or microwave covered in 30-second intervals to retain moisture.
- Make-ahead: Marinate seasoned chicken (without cooking) in the fridge for up to 8 hours, then follow cooking steps when ready.
Notes
• I learned that pounding chicken to an even thickness is key—no more undercooked centers or overcooked edges.
• For extra color, finish under the broiler for 1 minute, watching closely.
• If your sauce splits (rare!), whisk in a teaspoon of flour or cornstarch mixed with water and heat gently.
• Fresh herbs make a difference—if you have parsley or cilantro growing by the window, use it!
FAQs
Q: Can I use frozen chicken?
A: Yes—thaw fully in the fridge before seasoning so it cooks evenly.
Q: My sauce seems too thin.
A: Let it simmer a bit longer, or stir in a tiny slurry of flour and water until it coats the back of a spoon.
Q: What sides pair best?
A: Rice, quinoa, mashed potatoes, or steamed green beans all work beautifully.
Q: Is this recipe gluten-free?
A: Absolutely—just choose a gluten-free broth. No flour involved.
Q: Can I grill the chicken instead?
A: Sure—grill over medium heat 6–8 minutes per side, then pour warm sauce over it.
Q: How can I add more veggies?
A: Toss bell pepper strips or zucchini into the pan after browning the chicken; cook until crisp-tender.
Q: My chicken stuck to the pan—help!
A: Next time, let it sear undisturbed a full minute longer before flipping; it’ll release easily when ready.
Q: Can I make it spicy?
A: Add more red pepper flakes or a dash of hot sauce when building the sauce.
Conclusion
This Chicken Recipe For Dinner brings together bright citrus, garlicky warmth, and creamy tang in under 30 minutes—easy, delicious, and utterly comforting. Give it a whirl tonight, then come back and let me know how your family liked it (or share a photo on Instagram!). For more simple weeknight meals, check out my one-pot pasta or baked salmon recipes next. Happy cooking!
Chicken Recipe For Dinner
Ingredients
- 4 boneless, skinless chicken breasts about 1½ lb; gently pounded if thick
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp dried Italian seasoning (oregano, basil, thyme)
- 2 Tbsp extra-virgin olive oil (or avocado oil)
- 3 cloves garlic, minced
- Zest and juice of 1 medium lemon (organic if available)
- ½ cup low-sodium chicken broth (or dry white wine)
- ¼ cup whole-milk Greek yogurt
- 2 Tbsp chopped fresh parsley (or cilantro)
- Pinch of red pepper flakes (optional)
Instructions
- Pat the chicken dry and season with salt, pepper, and Italian seasoning. Cook in a skillet until golden brown.
- Cook the seasoned chicken breasts in olive oil until golden brown on both sides.
- Add garlic, lemon zest, lemon juice, broth, and Greek yogurt to the skillet and simmer until thickened.
- Whisk in yogurt and simmer until chicken is cooked through. Adjust seasoning if needed.
- Return chicken to the skillet, cover, and cook until chicken reaches 165 °F.
- Sprinkle with parsley and serve with desired sides.
