This recipe for lemon garlic and onion chicken started out as a recipe for pork chops.  In a hurry earlier in the week, I used the pork chops and only had chicken left.  So, my recipe turned into Lemon Garlic and Onion Chicken.  And, it was a delicious “mistake.”  If you are lucky enough to come across some “young garlic” at your local farmer’s market, use the entire piece… green shoots and peeled bulb.  It adds a robust flavor that is unbelievable.  Enjoy!

Lemon Garlic and Onion Chicken | Mini Van Dreams

Lemon Garlic and Onion Chicken
Prep time: 
Cook time: 
Total time: 
  • 4 boneless, skinless chicken breasts
  • 1 large sweet onion, sliced and rings separated
  • 4 stalks "young garlic", bulbs peeled, and greens and bulbs sliced OR 3 cloves garlic, peeled and diced finely OR 2-3 Tablespoons jarred minced garlic
  • 2 lemons, juiced
  • 1-2 Tablespoons lemon pepper seasoning
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  1. Heat olive oil in large, non-stick skillet over medium heat. Add onion and garlic. Saute until tender-crisp. Remove from skillet and set aside.
  2. Flatten the chicken breasts, between two pieces of plastic wrap until a uniform thickness is achieved.
  3. Add chicken breasts to same skillet, adding more olive oil if needed. Increase heat to medium-high.
  4. Cook chicken on one side for approximately 5 minutes. Season with 1 Tablespoon lemon pepper seasoning and ½ teaspoon salt.
  5. Flip over chicken and season with remaining lemon pepper and salt. Cook for an additional 5 minutes. Continue flipping chicken and allowing to cook until juices run pink and internal temperature is 165 degrees.
  6. Reduce heat to low. Top each chicken breast with ¼ of onion and garlic mixture.
  7. Pour lemon juice over chicken breasts and garlic/onion mixture. and allow to cook for approximately 2-3 minutes.
  8. Serve immediately.


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