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lemon garlic chicken in a white dish with spaghetti squash
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5 from 1 vote

Lemon Garlic Chicken

Fresh & Healthy Skillet Meal that is ready in 30 minutes.
Prep Time10 mins
Servings: 6
Calories: 337kcal
Author: Louise


  • 1 ½ pounds boneless chicken breasts
  • teaspoon sea salt divided in recipe
  • ¾ teaspoon black pepper divided in recipe
  • 2 Tablespoon olive oil or oil of choice
  • 3 cups cherry tomatoes (about 2 pints) assorted colors or all red
  • 2 bulbs roasted garlic
  • 9 mini sweet peppers or 3 bell peppers
  • 1 medium red onion any onion is fine
  • 1 lemon both juice and zest
  • 1 teaspoon minced garlic about 3 cloves
  • 4 cups spinach
  • 2 Tablespoons salted butter



  • Roast the garlic. You will use 2 bulbs of roasted garlic and 1 teaspoon of minced raw garlic, which is about 2-3 cloves depending on the size.
  • Cut the chicken breasts into strips or chunks and season with 1 teaspoon of sea salt and ½ teaspoon black pepper. Place in bowl and set aside
  • Cut the peppers into rounds or strips about ½" thick
  • Cut the onion into ½" strips
  • Cut the cherry tomatoes in half

Sear the Chicken

  • Heat a large skillet on high heat for about 2-3 minutes. Add in olive oil and swirl it around in the pan. Decrease the the heat to medium high and let the oil heat for 1-2 minutes.
  • Place the Chicken strips in a single layer and sear on one side for 2-3 minutes. Flip and sear the other side for 2 minutes.
  • Remove the chicken from the pan and place in a bowl for later. Keep the pan on the heat


  • Add the cherry tomatoes (cut in half) to the hot pan. Add in the roasted garlic cloves. Stir to combine.
  • Add in the peppers, onions, remaining ½ teaspoon sea salt and ¼ teaspoon black pepper. Stir and put the lid on. Reduce the heat to medium and let simmer until the tomatoes release their juice and the vegetables begin to soften to the texture you like.
  • Zest and juice the lemon (about 3-4 Tablespoons of lemon juice) and add to the pan.
  • Add the partially cooked chicken and stir. Place the spinach on top and put the lid on. Turn the heat down to low and let the spinach wilt.
  • When the spinach is wilted, check the internal temperature of the chicken to make sure it has reached at least 165°F/74°C. If it hasn't reached a safe internal temperature, turn the heat down to low and simmer until the chicken reaches 165°F/74°C.
  • Add in 2 Tablespoons of butter and stir to combine. This will thicken the sauce. If you want the sauce thicker, you can add a cornstarch slurry and bring to a simmer until thickened.
  • Serve over pasta, spaghetti squash, zucchini noodles, rice, or cauliflower rice.
  • Enjoy!


Spaghetti Squash Recipe Link: 
Pressure Cooker Spaghetti Squash
Instructions for freezing and reheating spaghetti squash are in the written post. 


Calories: 337kcal | Carbohydrates: 14g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 715mg | Potassium: 745mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4320IU | Vitamin C: 113mg | Calcium: 74mg | Iron: 3mg