Lemon Herb Chicken Skillet
A quick and flavorful lemon herb chicken skillet recipe featuring juicy chicken breasts cooked with fresh lemon juice, garlic, and a blend of aromatic herbs. Perfect for a weeknight dinner served with your favorite sides.
- 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 freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
1 teaspoon lemon zest
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, finely 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 5-6 minutes on one side without moving, until golden brown.
Flip the chicken breasts and cook for another 5 minutes on the other side until golden and cooked through (internal temperature should reach 165°F).
Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth, lemon juice, and add the lemon zest. Stir to combine and scrape up any browned bits from the bottom of the skillet.
Add the fresh parsley, thyme, and rosemary to the skillet. Stir and let the sauce simmer for 2-3 minutes until slightly reduced.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to reheat the chicken and meld flavors.
Remove from heat and serve the chicken breasts topped with the lemon herb sauce.