20 cloves of garlic and fresh lemon juice are reduced down into a golden simmer sauce for tender chicken, red potatoes, asparagus, and mushrooms. It is super lemony and garlicy and with the added slurry, it turns into a tangy gravy that clings to anything it touches. Bonus – it’s a one pot meal!
Something magical happens when you simmer garlic cloves in lemon juice and chicken broth. The garlic gets plump and juicy – you may be temped to eat them out of the pan (in that case, you may want to make 40 clove garlic lemon chicken). Is it wrong that I want to devour a bowl of these all by themselves?
To quickly peel a whole head of garlic (or two), I just toss it in a cocktail shaker and shake the bajeezus out of it for 10 seconds. Or you could use a bowl covered with another bowl of the same size (or a lid). Instant naked garlic – plus, it’s way more fun than smashing a million cloves with the back of a knife. With all the time you saved, you now have an excuse to add 40 cloves of garlic and sneak half of then from the pan before anyone notices.
I used baby red potatoes, button mushrooms, and pencil thin asparagus to help sop up every drop of the lemon thyme gravy. Next time, I may swap the potatoes for some home made linguini.
Besides being delish, everything gets thrown into the same pot, which means more flavor and less dishes!
- 3 Tbsp butter, room temperature
- 2 chicken breasts, halved or pounded to a ¾ inch thickness
- salt and pepper
- 20 cloves of garlic (1½ heads)
- ¼ cup fresh lemon juice, about 1 large lemon
- a few glugs of dry white wine
- 2 cups chicken broth
- 3 fresh thyme sprigs, plus 1 Tbsp. chopped fresh thyme leaves
- 12 oz. baby red potatoes, quartered
- 8 oz. mushrooms, quartered
- 8 oz. asparagus, trimmed and cut into bite sized pieces
- 1 Tbsp flour
- Heat large pan over medium-high heat.
- Pat the chicken breasts dry and season with salt and pepper. Melt 1 Tbsp of butter and sear 3 minutes until golden, then flip and brown other side. Remove chicken and set aside, covered.
- Add 1 Tbsp of butter to the pan; once melted, add garlic cloves and stir 1 to 2 minutes to brown. Add the mushrooms, potatoes, chicken broth, lemon juice, thyme sprigs, and a few glugs of wine.
- Simmer for about 15 minutes, until potatoes are tender and the liquid has reduced to half the volume. In the mean time, make the slurry by mixing the remaining Tbsp of butter with 1 Tbsp flour into a smooth paste.
- Spoon half a cup of reduced liquid into the slurry and whisk until smooth. Return this liquid to the pan and whisk to combine. Add the chicken and asparagus; simmer until the chicken is cooked through and asparagus turn bright green, about 3 minutes.
- Remove thyme sprigs and top with chopped thyme, devour.