A simple and flavorful lemon chicken recipe cooked to perfection in a cast iron skillet. Juicy chicken breasts are seared and simmered in a tangy lemon sauce with garlic and herbs, making a perfect weeknight dinner.
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1 cup low-sodium chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 tablespoon unsalted butter
1 teaspoon dried oregano
1/4 cup fresh parsley, chopped
Pat the chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper.
Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and sear for 5-6 minutes on one side without moving them, until golden brown.
Flip the chicken breasts and cook for an additional 4-5 minutes on the other side until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine and scrape up any browned bits from the bottom of the skillet.
Add the dried oregano and stir. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, spoon some sauce over them, and cover the skillet with a lid or foil.
Simmer gently for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the lid and stir in the unsalted butter until melted and the sauce is slightly thickened.
Sprinkle the chopped fresh parsley over the chicken and sauce.
Serve the lemon chicken hot, spooning the sauce over each piece.