Craving that signature longhorn lemon garlic chicken you love from the restaurant? This copycat longhorn steakhouse lemon garlic chicken recipe delivers the same vibrant, tangy flavors right in your own kitchen.
With tender, juicy chicken breasts bathed in a bright lemon-garlic sauce, you’ll wonder why you ever waited for a table. The secret lies in the marinade technique and achieving that perfect golden sear.
Whether you’re a weeknight dinner hero or hosting a special gathering, this lemon garlic chicken longhorn-style transforms simple ingredients into restaurant-worthy magic that’s surprisingly easy to master.
What Does It Taste Like?
This longhorn steakhouse lemon garlic chicken bursts with bold, zesty citrus notes balanced by aromatic roasted garlic undertones. The first bite reveals tender, succulent chicken with a beautiful caramelized crust that locks in moisture.
Fresh lemon juice provides brightness without overwhelming acidity, while the buttery pan sauce adds richness and depth. Subtle hints of thyme or Italian herbs weave through each mouthful, creating a harmonious blend that’s both comforting and sophisticated.
The optional red pepper flakes introduce a gentle warmth that lingers pleasantly. It’s the perfect marriage of tangy, savory, and aromatic flavors that made this dish a steakhouse classic.
Longhorn Steakhouse Lemon Garlic Chicken Recipe Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total), pounded to an even thickness
- 3 tbsp fresh lemon juice, plus lemon slices for garnish
- 1 tbsp lemon zest
- 4 cloves garlic, finely minced (or microplaned)
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1 tsp dried thyme or Italian seasoning
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ¼ tsp red pepper flakes (optional, for a slight kick)
- 2 tbsp chicken broth (optional, for more sauce volume)
- Fresh parsley or chives, chopped, for garnish
Kitchen Utensils:
- Meat mallet or rolling pin (for pounding chicken)
- Mixing bowl
- Whisk
- Measuring spoons
- Zester or microplane
- Large heavy skillet or cast iron pan
- Paper towels
- Instant-read meat thermometer
- Tongs or spatula
- Serving plate
Preparation and Cooking Time
- Prep Time: 15 minutes
- Marinating Time: 30-45 minutes
- Cook Time: 15 minutes
- Total Time: 60-75 minutes
- Servings: 4 people
Longhorn Steakhouse Lemon Garlic Chicken Recipe Instructions
Step 1: Prepare the Marinade
In a mixing bowl, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 4 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon dried thyme (or Italian seasoning), 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes if using. Mix thoroughly until all ingredients are well combined and the marinade is emulsified.
Step 2: Marinate the Chicken Breasts
Add the pounded chicken breasts to the bowl, ensuring each piece is completely coated with the lemon-garlic marinade. Turn the chicken several times to distribute the flavors evenly. Let the chicken marinate at room temperature for 30-45 minutes. Avoid refrigerating during this time, as room temperature allows for better flavor absorption and more even cooking.
Step 3: Dry the Chicken Thoroughly
Remove the chicken breasts from the marinade and use paper towels to pat them completely dry on all sides. This critical step removes excess moisture, which is essential for achieving that beautiful golden-brown restaurant-quality sear. Reserve the leftover marinade for the sauce.
Step 4: Sear the Chicken
Heat the remaining 1 tablespoon of olive oil in a large, heavy skillet (cast iron works exceptionally well) over medium-high heat until it shimmers. Carefully place the dried chicken breasts in the hot pan without overcrowding. Sear for 5-6 minutes on the first side without moving them, allowing a golden crust to develop. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
Step 5: Create the Pan Sauce
Transfer the cooked chicken to a clean plate and tent with foil to keep warm. Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet, allowing it to melt and capture all the flavorful browned bits. Pour in the reserved marinade and 2 tablespoons of chicken broth if using. Cook for about 2 minutes, stirring constantly and scraping the bottom of the pan to deglaze, until the sauce reduces slightly and thickens.
Step 6: Finish and Plate
Return the seared chicken breasts to the pan with the lemon-garlic sauce. Spoon the sauce generously over each piece, allowing the chicken to absorb the bright flavors for 1-2 minutes. Transfer to serving plates, drizzle with the remaining pan sauce, and garnish with fresh lemon slices and chopped parsley or chives for a pop of color and freshness.
Customization and Pairing Ideas for Serving
1. Add Capers for Briny Depth
Stir 2 tablespoons of drained capers into your pan sauce during the deglazing step. The salty, tangy pop of capers complements the lemon beautifully and adds Mediterranean flair to your longhorn lemon garlic chicken.
2. Creamy Garlic Variation
Transform this into a richer dish by whisking 3-4 tablespoons of heavy cream into the finished sauce. This creates a luscious, restaurant-style pan sauce that’s perfect for drizzling over mashed potatoes or rice.
3. Herb-Crusted Version
Before searing, press a mixture of panko breadcrumbs, grated Parmesan, and fresh herbs onto the marinated chicken. This adds textural contrast and makes the dish feel even more special for dinner guests.
4. Pair with Garlic Mashed Potatoes
The classic steakhouse side! Creamy, buttery mashed potatoes soak up that tangy lemon sauce beautifully. Add roasted garlic to your mash for an extra layer of complementary flavor.
5. Serve Over Pasta or Zoodles
Slice the cooked chicken and serve it over angel hair pasta, linguine, or spiralized zucchini noodles. Toss the pasta in the pan sauce first for maximum flavor absorption.
6. Mediterranean Vegetable Medley
Accompany your lemon garlic chicken longhorn-style with roasted asparagus, cherry tomatoes, and bell peppers. The vegetables can even be cooked in the same pan after removing the chicken, absorbing those delicious pan drippings.
7. Make it a Salad Topper
Slice the cooled chicken and serve it warm or chilled over mixed greens, arugula, spinach, and shaved Parmesan. Drizzle the pan sauce as a warm vinaigrette, or save it for dipping crusty bread alongside your salad.
Essential Tips for Perfect Results
1. Pound Chicken to Even Thickness
Use a meat mallet to pound chicken breasts to uniform thickness (about ¾ inch). This ensures even cooking and prevents the dreaded scenario where the thick part is undercooked while the thin part dries out. Place the chicken between plastic wrap or parchment paper to avoid splatter.
2. Don’t Skip the Drying Step
Moisture is the enemy of a good sear. After marinating, thoroughly pat the chicken completely dry with multiple paper towels. Any remaining liquid will steam the chicken rather than sear it, preventing that gorgeous golden-brown crust that defines restaurant-quality chicken.
3. Room Temperature Marinating is Key
Marinating at room temperature (not in the fridge) for 30-45 minutes allows the acid in the lemon juice to tenderize the meat while the garlic and herbs penetrate deeper. The warmer temperature also means the chicken cooks more evenly once it hits the hot pan.
4. Use Fresh Lemon Juice Only
Bottled lemon juice simply can’t compare to fresh-squeezed. Fresh lemons provide bright, vibrant acidity with natural oils from the zest that bottled versions lack. For this copycat longhorn steakhouse lemon garlic chicken recipe, fresh is non-negotiable for authentic flavor.
5. Don’t Overcrowd the Pan
If your skillet isn’t large enough to comfortably fit all four chicken breasts with space between them, cook in two batches. Overcrowding lowers the pan temperature, causing the chicken to steam and preventing proper browning.
6. Monitor Internal Temperature Carefully
Invest in an instant-read thermometer and remove chicken from heat at exactly 165°F (74°C). Carryover cooking will bring it to the perfect doneness as it rests. Overcooked chicken turns dry and stringy, ruining even the best marinade.
Storage and Reheating Guidance
Store leftover longhorn steakhouse lemon garlic chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a covered skillet over medium-low heat with a splash of chicken broth to prevent drying, or microwave in 30-second intervals until warmed through.
Common Queries and FAQs
Here, we’ve got you covered with some common questions that people often ask.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully with this marinade. They’re naturally more forgiving and stay juicier. Adjust cooking time to 6-7 minutes per side, ensuring they reach 165°F internal temperature.
How long can I marinate the chicken?
For best results, marinate for 30-45 minutes at room temperature. If you need to prep ahead, refrigerate for up to 2 hours maximum. Longer marinating times with acidic lemon juice can make the chicken texture mushy.
Can I make this recipe ahead of time?
You can prepare the marinade and pound the chicken up to 24 hours in advance. Store separately in the fridge, then marinate and cook when ready to serve for optimal freshness and texture.
What if I don’t have fresh lemons?
Fresh lemons are strongly recommended for authentic longhorn lemon garlic chicken flavor. However, in a pinch, use 3 tablespoons of bottled lemon juice plus ½ teaspoon of lemon extract to approximate the bright citrus notes.
Is this recipe gluten-free and keto-friendly?
Yes! This copycat longhorn steakhouse lemon garlic chicken recipe is naturally gluten-free and keto-friendly. It’s low in carbs and high in protein, making it perfect for various dietary preferences.
Can I grill this chicken instead of pan-searing?
Definitely! After marinating and drying, grill over medium-high heat (400-450°F) for 5-6 minutes per side. Prepare the sauce separately on the stovetop and drizzle over the grilled chicken before serving.
What can I substitute for chicken broth in the sauce?
White wine, dry vermouth, or even water will work. The chicken broth adds savory depth and helps create more sauce volume, but the dish is still delicious without it.
Why is my chicken tough or rubbery?
Overcooking is the usual culprit. Always use a meat thermometer and remove chicken at exactly 165°F. Also ensure you’re pounding to even thickness and not marinating longer than 2 hours in acidic marinade.
Longhorn Steakhouse Lemon Garlic Chicken
Ingredients
Equipment
Method
- In a mixing bowl, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 4 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon dried thyme (or Italian seasoning), 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes if using. Mix thoroughly until all ingredients are well combined and the marinade is emulsified.
- Add the pounded chicken breasts to the bowl, ensuring each piece is completely coated with the lemon-garlic marinade. Turn the chicken several times to distribute the flavors evenly. Let the chicken marinate at room temperature for 30-45 minutes. Avoid refrigerating during this time, as room temperature allows for better flavor absorption and more even cooking.
- Remove the chicken breasts from the marinade and use paper towels to pat them completely dry on all sides. This critical step removes excess moisture, which is essential for achieving that beautiful golden-brown restaurant-quality sear. Reserve the leftover marinade for the sauce.
- Heat the remaining 1 tablespoon of olive oil in a large, heavy skillet (cast iron works exceptionally well) over medium-high heat until it shimmers. Carefully place the dried chicken breasts in the hot pan without overcrowding. Sear for 5-6 minutes on the first side without moving them, allowing a golden crust to develop. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
- Transfer the cooked chicken to a clean plate and tent with foil to keep warm. Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet, allowing it to melt and capture all the flavorful browned bits. Pour in the reserved marinade and 2 tablespoons of chicken broth if using. Cook for about 2 minutes, stirring constantly and scraping the bottom of the pan to deglaze, until the sauce reduces slightly and thickens.
- Return the seared chicken breasts to the pan with the lemon-garlic sauce. Spoon the sauce generously over each piece, allowing the chicken to absorb the bright flavors for 1-2 minutes. Transfer to serving plates, drizzle with the remaining pan sauce, and garnish with fresh lemon slices and chopped parsley or chives for a pop of color and freshness.
Video
Notes
This copycat longhorn steakhouse lemon garlic chicken recipe proves you don’t need a reservation to enjoy restaurant-quality meals. With simple ingredients, proper technique, and attention to detail, you’ve mastered a dish that’s impressive enough for guests yet easy enough for busy weeknights.
The bright lemon, aromatic garlic, and perfectly seared chicken create a flavor combination that never gets old. Now that you know the secrets behind this steakhouse favorite, you can recreate that longhorn lemon garlic chicken magic whenever the craving strikes. Fire up your skillet and get ready for compliments-this one’s a guaranteed crowd-pleaser!
Delicious
Thanks ela