Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
Juice of 1 lemon (about 3 tablespoons)
1 teaspoon lemon zest
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
¼ cup chicken broth
1 tablespoon fresh parsley, chopped (for garnish)
Lemon slices, for serving
Instructions
Step 1: Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about ½ inch. Pat dry with paper towels.
In a small bowl, mix together the oregano, thyme, parsley, paprika, salt, and black pepper. Season both sides of the chicken evenly with the herb mixture.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts.
Cook for 5–6 minutes on the first side without moving them, allowing a golden crust to form. Flip and cook for another 5–6 minutes, or until the internal temperature reaches 165°F (74°C).
Transfer the chicken to a plate and loosely cover with foil.
Step 3: Make the Lemon Herb Sauce
Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the lemon juice, lemon zest, and chicken broth. Scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.
Step 4: Finish the Dish
Return the chicken to the skillet and spoon the lemon herb sauce over the top. Cook for 1–2 minutes to warm through and absorb the flavors.
