This 30-minute lemon-garlic chicken recipe and post is sponsored by Babbleboxx.com on behalf of Rachael Ray Create Delicious cookware.
As much as I love to cook when summer rolls around with it’s longer days and warm weather I’d rather not stand in the kitchen chopping, stirring, and simmering or waiting for the oven to heat up. So, summer dinners around here are easier to make, quicker to cook, and a whole lot lighter than my favorite winter comfort food dishes.
Take, for example, this lemon-garlic chicken. It’s a 30-minute dinner with minimal prep that’s light and easy. In other words, my favorite kind of summer cooking.
Ingredients for Lemon-Garlic Chicken
- Boneless, skinless chicken breasts: I like to cut them up into bite-sized pieces.
- The lemon-garlic sauce is heavy on the fresh garlic and fresh-squeezed lemon juice along with some soy sauce, ginger, honey and rice wine vinegar. There’s some cornstarch, too, that helps thicken the sauce as it cooks.
- Fresh red bell pepper adds a pop of color and a touch of sweetness.
- I like to serve the lemon-garlic chicken with cooked rice, but you could go a few different directions with the side dish like subbing zucchini noodles or other fresh veggies like broccoli or cauliflower.
- To garnish, I like to slice up some green onions and sprinkle some sesame seeds over the top of each serving, but this is totally optional.
This lemon-garlic chicken comes together in about 30 minutes (more about that in a minute), but first, let me tell you about the cookware…
Rachael Ray Create Delicious Cookware
There’s no better time to tell you about Rachael Ray Create Delicious cookware than now because when the lazy days of summer set in we can all use a little motivation to get in the kitchen to cook and there’s nothing more motivating than a new set of shiny pots and pans, right?
I tried out the 13-piece Rachael Ray Create Delicious cookware set and I was not surprised that they are durable and practical. Asking if you’ve heard of Rachael Ray is probably not necessary because who hasn’t heard of her? Her name is practically synonymous with 30-minute meals and fuss-free cooking so, of course, her cookware is made to make things easier in the kitchen.
The cookware set comes with every pot and pan you could possibly need in the kitchen. I love the variety of sizes, the silicone handles and flared rims which make it really easy to transfer ingredients. I also love the color because I often like to serve dishes in the pan so the pans look great, not just on the stove, but on the table for serving, too.
The cookware is non-stick and oven-safe up to 400°F and two times harder than stainless steel so it can stand up to some serious cooking.
Learn more about Rachael Ray Create Delicious cookware and her other kitchen tools and accessories at Pots & Pans or follow Pots & Pans on Instagram.
How to Make Lemon-Garlic Chicken
So once your ingredients are prepped you’re only about 20 minutes to getting this fresh and light lemon-garlic chicken on the table.
- I like to make the sauce first and set it aside while I prep and cook the chicken. That way, it’s ready to go when I need it. All you do is combine the sauce ingredients and it’s ready to go.
- I like to serve the lemon-garlic chicken with rice which I cooked in the 3-quart saucepan.
- I used the 3.5-quart pan to cook the chicken. Since the chicken is already cut into pieces it only takes about 8 to 10 minutes for it to cook through.
- Once the chicken is cooked, transfer it to a plate. In the same pan, cook the bell pepper for a few minutes until it starts to soften.
- Add the lemon-garlic sauce to the pan and bring it to a simmer. It takes about ten-ish minutes for it to thicken at which point you can add the chicken back in, stir it all together and dinner is ready to go.
- Serve the lemon-garlic chicken with rice, sliced green onions and sprinkle some sesame seeds over the top.
Tender chicken coated in a tart and fresh lemon-garlic sauce. This dinner is all about summer ☀
This lemon-garlic chicken is a light and fresh 30-minute dinner.
For the Sauce
- 1 cup lemon juice (about 5 large lemons)
- Zest of 1 lemon
- 1 tablespoon rice wine vinegar
- 2 tablespoons chopped garlic (about 4 to 5 large cloves)
- 1 tablespoon light soy sauce
- 1 teaspoon ginger paste
- 2 tablespoons honey
- 2 teaspoons cornstarch
- 1 large red bell pepper, chopped
For the Chicken
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper
- Sliced green onions
- Sesame seeds
- Cooked rice
- Make the sauce: Combine the lemon juice, zest, vinegar, garlic, soy sauce, ginger, honey and cornstarch in a small bowl. Set the sauce aside while you prepare the chicken.
- Cook the chicken: In a 3.5-quart skillet, heat the olive oil over medium-high heat. Place the chicken pieces in the skillet and cook them in the oil for about 8 to 10 minutes, or until the chicken is cooked through. Transfer the chicken to a plate.
- Cook the sauce: Add the chopped peppers to the pan that you cooked the chicken in. Cook the peppers for a few minutes or until they start to soften. Add the sauce and bring it to a simmer with the peppers. Simmer the sauce for about 10 minutes or until it thickens. When you drag the spatula or spoon across the bottom of the pan you should be able to see the bottom of the pan before the sauce runs back over it.
- Place the cooked chicken back in the pan and stir to coat it in the sauce. Serve with rice and top each serving with sliced green onions and sesame seeds.
The nutrition estimate is for the chicken and sauce only and does not include the cooked rice, green onions, and sesame seeds.
- Category: Dinner
- Method: Stove
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 240
- Sugar: 12.2g
- Fat: 6.8g
- Carbohydrates: 18.5g
- Fiber: 1.2g
- Protein: 26.8g
Keywords: lemon-garlic chicken recipe, chicken rice bowls
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