Classic Spring Lemon Chicken Dinner
This classic lemon chicken dinner is a perfect spring meal, featuring tender chicken breasts seared to perfection and coated in a bright, savory lemon-herb sauce.
Equipment
- Paper towels
- Large skillet
- Meat thermometer
- Wooden spoon
- Foil
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 2 tablespoons olive oil
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup fresh lemon juice (from 1-2 lemons)
- 1 tablespoon unsalted butter (optional)
- 2 tablespoons fresh parsley, chopped
- 1 lemon, thinly sliced (for garnish)
Instructions
Preparation
- Pat the chicken breasts dry and season them with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried thyme.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 5-7 minutes per side until golden brown and cooked through (165°F or 74°C).
- Remove the chicken from the skillet and set it aside, tented with foil to keep warm.
- Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.
- Pour in ½ cup of chicken broth and ¼ cup of fresh lemon juice, bringing the mixture to a simmer while scraping up any browned bits from the pan.
- Stir in the remaining ½ teaspoon of salt and ½ teaspoon of black pepper. Optionally, stir in 1 tablespoon of butter until melted, then remove from heat and stir in 2 tablespoons of fresh chopped parsley.
- Return the seared chicken breasts to the skillet and spoon the warm lemon-herb sauce over them. Garnish with fresh lemon slices and serve immediately.
Notes
For extra flavor, let the chicken marinate for 30 minutes in the seasoned mixture before searing. Adjust the amount of lemon juice to your taste preference.