Pan-Seared Chicken with Zesty Lemon and Fresh Herbs
Ingredients
- 4 filletschicken breast
- 2lemon
- 4 clovesgarlic
- 1 tablespoonfresh thyme
- 2 tablespoonsfresh parsley
- 3 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupchicken broth
Prep
- 01
Mince 4 cloves garlic.
- 02
Roughly chop 2 tablespoons fresh parsley.
- 03
Cut 2 lemons in half for juicing.
Method
- 01
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 03
Add the chicken and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
- 04
Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pan.
- 05
Add the minced garlic and thyme to the pan and cook for 30 seconds until fragrant.
- 06
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- 07
Return the chicken to the pan and simmer for 2–3 minutes until heated through.
- 08
Finish with lemon juice squeezed from both lemons and top with fresh parsley before serving.
Spice Tips
For subtle heat, add a pinch of red pepper flakes to the pan with the garlic. For deeper savory flavor, stir in a dash of Dijon mustard or balsamic vinegar at the end.
Serve with steamed broccoli or a simple green salad. Leftovers keep refrigerated for up to 3 days and reheat gently in a low oven.