Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6-8 oz each), pounded to ¾-inch thickness
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Prepare Chicken: Pat chicken breasts dry with paper towels. Season generously on both sides with salt, pepper, and dried oregano.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts to the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 5-7 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C).
- Rest Chicken: Transfer cooked chicken to a cutting board and let it rest for 5-10 minutes. This is crucial for juicy chicken!
- Make Sauce: While the chicken rests, reduce the heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant (do not let it burn).
- Finish Sauce: Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 1-2 minutes until slightly reduced. Stir in fresh parsley and thyme.
- Serve: Slice the rested chicken breast and drizzle with the lemon-herb sauce. Serve immediately with lemon wedges if desired.
Notes
- Pounding the chicken: This ensures even cooking and prevents the edges from drying out while the thicker parts cook. Don’t skip this step!
- Don’t overcrowd the pan: If you add too much chicken, the pan temperature will drop, leading to steaming instead of searing, and you won’t get that beautiful golden crust.
- Resting time is essential: This allows the juices to redistribute throughout the chicken, keeping it moist and tender.
- Adjust herbs: Feel free to experiment with other fresh herbs like rosemary or dill.
- Add a splash of white wine: For an extra layer of flavor in the sauce, replace half of the chicken broth with dry white wine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American/Mediterranean-inspired
- Diet: Gluten Free
Nutrition
- Calories: 250-300 kcal
- Sugar: <1g
- Sodium: 300-400mg (varies based on salt added)
- Fat: 10-15g
- Saturated Fat: 4-6g
- Carbohydrates: 2-5g
- Fiber: <1g
- Protein: 35-40g