Lemon Herb Chicken Skillet
A quick and flavorful lemon herb chicken skillet dish featuring juicy chicken breasts cooked in a zesty lemon and fresh herb sauce. Perfect for a weeknight dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup low sodium chicken broth
1/4 cup fresh lemon juice, about 1 large lemon
1 tablespoon lemon zest, finely grated
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 5 to 6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
Reduce heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth, lemon juice, and add lemon zest, dried oregano, and dried thyme. Stir to combine and bring the mixture to a simmer.
Let the sauce simmer for 3 to 4 minutes, allowing it to reduce slightly.
Stir in the unsalted butter until melted and the sauce is smooth.
Return the chicken breasts to the skillet, spoon some sauce over them, and cook for an additional 2 minutes to reheat and meld flavors.
Sprinkle the chopped fresh parsley over the chicken and sauce before serving.