Lemon Herb Chicken Skillet

This vibrant lemon herb chicken skillet is my reliable go-to for a quick dinner that still feels special. You get perfectly juicy chicken coated in a fragrant buttery sauce that is both zesty and comforting – all in one pan for easy cleanup. The bright citrus pairs with a trio of Mediterranean herbs to deliver flavor that tastes like it took all afternoon.

The first time I tried this recipe I had just grabbed a bunch of fresh herbs from the market and wanted something to show them off. My family still requests this when the weather warms up and we want something light but filling.

Ingredients

• boneless skinless chicken breasts or thighs: Pounding ensures the pieces cook evenly and stay juicy
• olive oil: A small splash brings moisture and lets the chicken develop a golden crust
• fresh lemon: Adds brightness both as juice and as sliced rounds in the pan Choose one that feels heavy for its size for juiciness
• garlic: Finely minced it builds a delicious base of flavor Pick cloves that feel firm without green shoots
• dried oregano: Go with fresh if you have it for extra aroma
• dried thyme: Use fresh if on hand for a more delicate flavor
• dried rosemary: Choose fresh for added punch if you want a stronger herbal note
• chicken broth: Pick low sodium so the final sauce does not end up too salty It helps lift up every last bit of savory flavor from the pan
• unsalted butter: Finishing with butter makes the sauce silky and rich Go for cold pieces to melt in smoothly at the end
• salt: Kosher or sea salt is best for seasoning evenly
• freshly ground black pepper: Crack it fresh for more impact in the final dish
• fresh parsley: Sprinkling this on at the end brightens everything up and adds a fresh note
• optional cherry tomatoes: They burst with sweetness and look beautiful in the pan
• optional dry white wine: A splash lifts the flavor and gives the sauce extra depth Use what you would drink

Step-by-Step Instructions

Prepare the Chicken:

Lay the chicken on a cutting board and cover with plastic wrap Use a meat mallet or the bottom of a small pot to gently pound each piece to about three quarters of an inch thick This step ensures even cooking and a juicy result

Season and Sear:

Generously season both sides of the chicken with salt and pepper Heat olive oil in a large skillet over medium heat Once the oil shimmers place the chicken in the pan in a single layer Cook without moving for five to seven minutes until golden then flip and cook the other side This builds deep flavor and locks in juices

Add Aromatics and Herbs:

Add the minced garlic to the pan stirring it in around the chicken for about thirty seconds until fragrant Scatter in oregano thyme and rosemary The herbs should sizzle but not burn infusing the oil with their aroma

Deglaze and Simmer:

Pour in the chicken broth Add the lemon juice and if using a splash of white wine Use a spatula to gently scrape up any browned bits from the bottom of the pan which adds tons of flavor Layer the lemon slices and cherry tomatoes if using around the chicken Lower the heat and cover Cook for about six to eight minutes until the chicken is cooked through and tomatoes are softened

Finish the Sauce:

Remove the lid and let the sauce bubble for another one to two minutes Add the butter in small pieces swirling the pan to melt it into the sauce This step makes the sauce glossy and rich Taste and adjust seasoning with more salt or pepper if needed

Garnish and Serve:

Transfer the chicken to plates Spoon the pan sauce over each piece Top with a sprinkle of fresh parsley and extra lemon slices for a bright finish Serve immediately for best texture

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My absolute favorite thing here is the golden lemon slices that caramelize at the edges while simmering My kids love to sneak those tart little bites right from the skillet and they always remind me of our trips to the farmers market in spring

Storage Tips

Keep any leftovers in an airtight container in the refrigerator for up to three days Reheat gently in a pan over low heat with a splash of broth to loosen the sauce Leftover chicken is also great sliced up in wraps for lunch

Ingredient Substitutions

If you do not have fresh herbs dry works well for oregano and thyme For rosemary you can use a bit of dried but go light as the flavor is stronger Chicken thighs are a great substitute for breasts and are a bit more forgiving if you overcook

Serving Suggestions

This skillet chicken pairs nicely with steamed rice crusty bread or roasted potatoes for soaking up the sauce Sometimes I toss in a handful of fresh spinach or serve alongside a simple green salad with lots of lemon

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A Bit of History

Lemon and herb combinations are at the heart of Mediterranean kitchens With their reliance on preserved lemons olive oil and seasonal herbs dishes like this one have been passed down through generations and often mark the change from winter to spring

Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust cooking time so they're cooked through.

→ What’s the best way to ensure juicy chicken?

Pound chicken to even thickness and avoid overcooking. Let the chicken rest briefly before slicing.

→ Should I use fresh or dried herbs?

Both options work. Fresh herbs give vibrant color and aroma, while dried are convenient and flavorful.

→ Can I add vegetables to the pan?

Absolutely. Cherry tomatoes, sliced zucchini, or baby potatoes make excellent additions to the skillet.

→ Is white wine required for the sauce?

White wine adds depth but is optional. You can use extra chicken broth for a non-alcoholic version.

→ How do I make the sauce thicker?

Simmer the sauce uncovered for a few more minutes after adding broth and lemon juice to concentrate flavors.