Crispy Chicken with Lemon-Herb Pan Sauce
Ingredients
- 4chicken breasts (boneless, skinless)
- ·salt
- ·black pepper
- ½ cupall-purpose flour
- 3 tablespoonolive oil
- 3 clovesgarlic
- 1lemon
- 2 teaspoonfresh thyme
- ¾ cupchicken broth
- 2 tablespoonbutter
- ·fresh parsley
Prep
- 01
Mince 3 garlic cloves.
- 02
Juice 1 lemon.
- 03
Roughly chop a small handful of fresh parsley.
Method
- 01
Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
- 02
Pour flour into a shallow bowl. Coat each chicken breast lightly on both sides, shaking off excess.
- 03
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes until golden on the bottom.
- 04
Flip chicken and cook 5–6 minutes more until cooked through (an instant-read thermometer should read 165°F at the thickest part). Transfer to a plate.
- 05
Pour off all but 1 tablespoon oil from the pan. Add minced garlic and thyme, stirring constantly for 30 seconds until fragrant.
- 06
Pour in 3/4 cup chicken broth and the juice of 1 lemon, scraping up any browned bits from the bottom of the pan. Simmer 2–3 minutes until slightly reduced.
- 07
Remove from heat and stir in 2 tablespoons butter until melted. Taste and adjust salt and pepper if needed.
- 08
Return chicken to the pan, spoon sauce over top, and scatter fresh parsley over everything. Serve immediately.
Spice Tips
For brightness, add 1/4 teaspoon red pepper flakes to the pan with the garlic. For richness, stir in a splash of white wine or vermouth before the broth. A pinch of Dijon mustard in the sauce adds subtle depth.