Delicious & Easy Recipes for Beginners

You want to eat better. You want to impress your friends. You want to stop ordering that same sad takeout.

But you think cooking is some complicated, mystical art reserved for people with fancy knives and too much time. Wrong. The secret weapon of every great home cook isn’t a degree from a culinary school—it’s a handful of stupidly simple, outrageously delicious recipes that never fail.

This is one of them. Let’s change your life in under 30 minutes.

This one-pan lemon garlic chicken is the culinary equivalent of a trusty pair of jeans: reliable, always looks good, and goes with everything. It requires minimal effort for a maximum payoff.

The sauce practically makes itself in the pan, and the entire dish comes together with laughably few steps. You get tender, flavorful chicken and a bright, pan sauce that will make you want to drink it straight from the skillet. It’s the perfect gateway recipe to build your kitchen confidence.

What You’ll Need (Ingredients)

• 2 boneless, skinless chicken breasts (or 4 thighs)
• 3 tbsp olive oil, divided
• Salt and freshly ground black pepper
• 4 cloves garlic, minced (don’t you dare use the jarred stuff)
• 1 cup chicken broth
• Juice of 1 large lemon (about ¼ cup)
• 1 tsp Italian seasoning
• 2 tbsp butter
• Fresh parsley, chopped (for garnish, optional but recommended)

Step-by-Step Instructions

1. Prep the chicken. Pat the chicken completely dry with paper towels.
   

   This is non-negotiable for a good sear. Season both sides generously with salt and pepper.

2. Sear it. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until beautifully golden brown.
   

   Remove chicken and set aside on a plate.

3. Make the magic (sauce). In the same skillet, reduce heat to medium. Add the remaining 1 tbsp of olive oil and the minced garlic. Sauté for just 60 seconds until fragrant—don’t let it burn!
4. Deglaze. Pour in the chicken broth and lemon juice, scraping the bottom of the pan with a wooden spoon to get all those delicious browned bits mixed in.
   

   This is where the flavor lives.

5. Simmer and finish. Stir in the Italian seasoning. Return the chicken to the skillet and simmer for 5-8 minutes, until the sauce reduces slightly and the chicken is cooked through. Stir in the butter until it melts into a creamy sauce.
   

   Garnish with parsley. You’re done.

Storage Instructions

Let the chicken and sauce cool completely before storing it in an airtight container in the refrigerator. It will keep for 3-4 days.

Reheat gently in a skillet on the stove over low heat. The microwave will work in a pinch, but it might make the chicken a bit rubbery. IMO, the stovetop is worth the extra pan.

Benefits of This Recipe

Beyond tasting like you actually know what you’re doing?

This dish is high in protein and relatively low in carbs, making it a great balanced meal. It’s also incredibly versatile. You can serve it over pasta, rice, mashed potatoes, or with a simple side salad.

It teaches fundamental cooking techniques like searing, deglazing, and making a pan sauce—skills you’ll use forever. Plus, it only dirties one pan. Your future self, doing the dishes, will thank you.

Common Mistakes to Avoid

First, using cold chicken straight from the fridge.

This causes the meat to cook unevenly. Let it sit on the counter for 15 minutes before cooking. Second, crowding the pan.

If you put too much in the skillet, the chicken will steam instead of sear. Work in batches if necessary. And finally, burning the garlic.

Garlic goes from fragrant to bitter and burnt in seconds. Keep the heat medium and watch it like a hawk.

Alternatives

Don’t eat chicken? Use large shrimp or salmon fillets; the cook time will be much shorter.

Out of lemons? Limes or even a splash of white wine will work beautifully. For a dairy-free version, simply omit the butter or use a plant-based alternative. You can also add veggies like spinach or halved cherry tomatoes to the sauce in the last few minutes of cooking.

FAQ

Is it okay to use bottled lemon juice?

Technically, yes.

But the flavor will be noticeably less bright and fresh. For a recipe with so few ingredients, each one really counts. Just use a real lemon—it’s worth the 30 seconds of effort.

My sauce is too thin.

How can I thicken it?

No worries, this is a common fix. You can let it simmer for a few more minutes to reduce further. For a quicker option, mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the simmering sauce.

It will thicken up almost instantly.

How do I know when the chicken is fully cooked?

The safest way is to use an instant-read thermometer. The internal temperature should read 165°F (74°C). If you don’t have one, pierce the thickest part of the chicken with a knife; the juices should run clear, not pink.

Can I make this in advance?

You can prep the ingredients ahead of time (mince the garlic, juice the lemon), but this dish is best cooked fresh.

The chicken can get a bit soggy if it sits in the sauce for too long before serving. FYI, it reheats wonderfully for leftovers, though.

Final Thoughts

This isn’t just a recipe; it’s a blueprint. Master this simple formula of protein + aromatics + liquid + fat, and you can create a hundred different dishes.

It proves that you don’t need complexity to create something truly delicious. Now go forth, conquer that skillet, and never look at a takeout menu the same way again. Your dinner—and your wallet—will thank you.