Chicken with Lemon Garlic Sauce

Chicken with Lemon Garlic Sauce

Confession time, folks - I will fully admit I got this idea from one of those Buzzfeed cooking videos that are all over Facebook. I was inspired to make this meal after seeing one of those videos because I happened to have almost every ingredient for the meal. I also happened to be cooking a birthday dinner for a great friend and thought this would be a fancy meal that I could make quickly after work. I love lemon and garlic together, and chicken is a great canvas (so to speak) for taking on what ever flavor you want to add to it. I used a Dutch oven to cook this, but down the road I want to get a ceramic frying pan because it would have been easier to get the sauce over the chicken (I need to do some weight lifting, my upper body needs a little work). The chicken is the main focus of this post, but I also wanted to share the beautiful vegetables I paired with it as well. We are getting into springtime now, and the vegetables are just beautiful right now. As a big supporter of eating local, I recommend every one go to their local farmers market to just walk around and see what is in season right now. 

1 pound chicken breast filets

4 cloves of garlic, finely minced

1/2 cup parsley, finely chopped

1/2 cup lemon juice

1/2 cup chicken broth

1-2 tablespoons olive oil

Vegetables I paired this with: roasted asparagus (one bunch), fingerling potatoes (1 pound) and roasted carrots (4-5 large carrots, peeled and chopped)

For the vegetables: Preheat your oven to 400 degrees. Line two baking sheets with parchment paper. Peel the carrots, chop and toss in olive oil. Place onto baking sheet. Chop the bottoms off asparagus spears, toss in olive oil and place on the same baking sheet as the carrots. Slice potatoes into halves, toss in olive oil, add parsley and pour the potatoes on to the other baking sheet. Salt and pepper and place into the oven for 25 minutes. 

Want to add a little extra flavor? Use garlic salt instead of regular sea salt! 

Want to add a little extra flavor? Use garlic salt instead of regular sea salt! 

Now for the main event. I recommend chopping the garlic and parsley first so you can just add it to the pan. 

Heat the Dutch oven over medium high heat and add the olive oil. Salt and pepper the chicken filets, then add to the pan. Cook the chicken for 5 minutes on one side (make sure it does not stick to the pan) and flip, cooking for another 5 minutes. Repeat this process until all the chicken filets are cooked. Place the chicken in a dish and cover with foil to keep warm. 

With the heat still on the pan, add the chopped garlic and stir for about 1-2 minutes. Once the garlic has become fragrant, add the lemon juice and deglaze the pan (aka get the chicken scrapings off the bottom of the pan). After a minute, add the chicken broth and turn the heat onto high. Cook for 2 minutes, stirring constantly. Add the chopped parsley, turn off the heat let it rest for another minute. 

Pour the hot lemon garlic sauce over the chicken. Serve with the vegetables and spoon some of the sauce over the chicken. Enjoy!

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