Description
This Lemon Chicken Skillet recipe offers a quick and flavorful meal perfect for busy weeknights. Juicy, pan-seared chicken breasts are cooked in a tangy lemon and garlic sauce, finished with fresh herbs for a bright, aromatic touch. With just a handful of simple ingredients and a 30-minute cook time, it’s an easy yet elegant dish that pairs well with rice, pasta, or vegetables.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
Sauce
- 1 lemon (juice and zest)
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 2 tbsp fresh parsley or thyme, chopped
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper to enhance their flavor before cooking.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 5-6 minutes per side, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and stir in the lemon juice and lemon zest. Scrape up any browned bits from the bottom of the skillet to incorporate their rich flavor into the sauce.
- Combine and Simmer: Return the chicken breasts to the skillet and spoon some sauce over them. Reduce the heat to low and let the chicken simmer in the sauce for 3-5 minutes so it absorbs the tangy lemon flavors.
- Finish with Fresh Herbs: Just before serving, sprinkle the chopped fresh parsley or thyme over the chicken for a burst of color and herbal brightness that complements the dish.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- Make sure to pat the chicken dry before seasoning to achieve a nice sear.
- Feel free to switch parsley with thyme according to your preference.
- This dish pairs well with steamed rice, quinoa, or roasted vegetables.
- To ensure chicken is cooked through, use a meat thermometer; internal temperature should reach 165°F (74°C).
