Lemon-Garlic Chicken Strips

Name: Lemon-Garlic Chicken Strips
Total time: 20 min
Yield: 4
Cuisine: Levantine
Ingredients: 600 g chicken breast; 3 cloves garlic; 3 tbsp lemon juice; 1 tbsp olive oil; 1 tsp paprika; 3/4 tsp salt; 1/4 cup parsley

Thin chicken strips quickly browned and glazed with lemon, garlic, and parsley.

Cooking time: 20 min
Hands-on time: 20 min
Difficulty: Easy
Cuisine: Levantine
Calories: 285

Thin strips are the honest shortcut: the center cooks in the same time the surface needs to brown.

Before you start

Before turning on the heatSlice the chicken breast across the grain into strips no thicker than one centimeter.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the chicken

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Wide, heavy-bottomed skillet — The wide surface lets moisture evaporate instead of steaming the ingredients.
Wooden or silicone spatula — Set it out before starting so the recipe stays within its short cooking time.

Method

Pat the chicken strips dry, season with paprika and half the salt, and prepare the garlic and lemon.
5 min
You’ll know it’s ready when
The ingredients are cut and set beside the hob.
Tip: Cut everything to a similar size so it cooks at the same rate.
Heat the skillet thoroughly, add the oil, and stir the garlic for only ten seconds.
2 min
You’ll know it’s ready when
The aromatics smell fragrant without the garlic or spices scorching.
Tip: If the garlic browns quickly, lower the heat at once.
Add the chicken strips in one layer and toss until browned.
8 min
You’ll know it’s ready when
The thickest strip has no pink center and its juices run clear.
Tip: Keep the ingredients in one layer; crowding traps steam and delays browning.
Lower the heat, add lemon juice and the remaining salt, and toss for half a minute.
3 min
You’ll know it’s ready when
The glossy juices coat the strips instead of pooling in the pan.
Tip: Taste before adding more salt because canned ingredients and cheese may already be salty.
Turn off the heat, add the parsley, and serve immediately.
2 min
You’ll know it’s ready when
The parsley is green and fragrant and the chicken remains tender.
Tip: Add lemon or herbs off the heat so their aroma stays bright.