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Lemon Herb Chicken

Juicy pan-seared chicken breasts finished with a bright lemon-herb butter sauce. Ready in 30 minutes.

30 min4 servingsEasyAmerican
gluten-freehigh-protein

This lemon herb chicken is the weeknight dinner you'll come back to again and again. Boneless chicken breasts are seasoned simply, seared until golden, and finished in a quick pan sauce made with fresh lemon juice, garlic, and a handful of herbs. The result is tender, flavorful chicken with a light sauce you'll want to spoon over everything on the plate. Pair it with rice, roasted potatoes, or a simple green salad for a complete meal in about 30 minutes.

Nutrition per Serving

310

Calories

40g

Protein

2g

Carbs

16g

Fat

Ingredients

  • 4 (about 6 oz each) boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1 large lemon, juiced and zested
  • 1/3 cup chicken broth
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh rosemary, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions

1

Pat chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.

2

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook without moving for 6-7 minutes until the underside is deep golden brown.

3

Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165 F. Transfer to a plate and tent loosely with foil.

4

Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.

5

Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the thyme, rosemary, and lemon zest. Let the sauce simmer for 2 minutes until slightly reduced.

6

Return the chicken to the skillet and spoon the sauce over the top. Garnish with fresh parsley and serve immediately.

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