One-Pan Lemon Garlic Chicken Breasts

• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add minced garlic and sauté for 30 seconds until fragrant.
4. 4 Place chicken breasts in the skillet and cook for 5 minutes on each side, or until golden brown.
5. 5 Reduce heat to medium, sprinkle thyme and oregano over the chicken, and pour in lemon juice and broth.
6. 6 Cover skillet and let cook for 10 minutes, or until chicken reaches an internal temperature of 165°F.
7. 7 Remove chicken to a plate and cover with foil to keep warm.
8. 8 Add butter to the skillet, let melt, then whisk to combine with the pan juices.
9. 9 Slice chicken breasts and serve drizzled with the lemony pan sauce and garnished with parsley.

Nutrition

Tips

• For even cooking, try to choose chicken breasts of similar thickness.
• If you prefer a thicker sauce, simmer the pan juices for a few extra minutes to reduce.
• Substitute chicken thighs for a richer flavor and juicier texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave with a splash of water to maintain moisture.

Serving Suggestions

• Serve with roasted vegetables or a side of quinoa for a complete meal.
• Pair with a crisp white wine or a refreshing lemon spritzer.

FAQ