Golden chicken cooked with plenty of garlic in a single skillet until juicy and coated in its aromatic pan juices. A touch of lemon brightens the sauce without making it heavy, while fresh parsley finishes a simple, intensely savory, low-carb dish.
Divide the garlic cloves: lightly crush half and finely chop the rest. Pat the chicken pieces thoroughly dry with paper towels and season all over with the salt and black pepper. A dry surface is essential for browning instead of steaming.
Heat the olive oil over medium heat with the crushed garlic for 1 to 2 minutes, until fragrant and only lightly golden. Remove the garlic before it darkens. Increase to medium-high heat and brown the chicken pieces for 4 to 5 minutes per side, working in batches if necessary, until deeply golden.
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Reduce the heat to medium-low, add the finely chopped garlic, and cook for 30 to 45 seconds, stirring constantly, just until fragrant. The garlic should remain pale and aromatic, never dark brown.
Pour in the water and lemon juice and gently scrape the bottom to release all the browned bits. Return the reserved garlic, cover, and cook the chicken over medium-low heat for 15 to 18 minutes, turning once, until the thickest part reaches 74°C and the juices run clear.
Uncover and cook for another 2 to 4 minutes, spooning the pan juices over the chicken, until the sauce is glossy and light, intensely garlicky without excess liquid. Turn off the heat, add the parsley, and serve immediately. And that's it! The garlic did all the heavy lifting. 😌
