This lemon herb chicken breast is bright, juicy, and ready in about 20 minutes perfect for a weeknight dinner. You’ll pan-sear seasoned chicken, then finish it in a quick lemon–garlic pan sauce. Tested twice; best texture at a light simmer for 5–6 minutes after searing.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1½ lb / 680 g)
- 1 teaspoon kosher salt (5 g)
- ½ teaspoon black pepper (2 g)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon onion powder (3 g)
- 1 teaspoon dried oregano (1 g)
- 1 teaspoon dried thyme (1 g)
- Zest of 1 lemon
- 3 tablespoons lemon juice (45 ml)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon unsalted butter (14 g; optional, see swaps)
- 2 cloves garlic, minced (2 tsp)
- ¼ cup low-sodium chicken broth (60 ml)
- 1 tablespoon fresh parsley, chopped (optional)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use 1 extra tbsp olive oil; skip butter | Same flavor; swirl in ½ tsp Dijon for richness |
| Gluten-free | Use certified GF broth | All other ingredients are naturally GF |
| No alcohol/pork | Already compliant | Sauce uses broth + lemon (no wine) |
| Pantry substitutes | ½ tsp dried parsley for fresh | Add at the end; warms through in sauce |
Step-By-Step Instructions
- Prep & season: Halve the chicken breasts horizontally for even thickness (or pound to ½ inch). Pat dry. Mix salt, pepper, garlic powder, onion powder, oregano, thyme, and lemon zest. Rub with 1 tbsp olive oil and the spice mix.
- Sear: Heat remaining 1 tbsp olive oil in a 12-inch skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Lower heat to medium-low.
- Pan sauce & finish: Add garlic; cook 30 seconds. Stir in broth, lemon juice, and butter (or more olive oil). Simmer gently 5–6 minutes until chicken reaches 165°F (74°C). Rest 3 minutes, slice, and spoon sauce over top. Garnish with parsley.
Pro Tips & Variations
- Don’t overcook: Pull chicken at 160°F; it will rise to 165°F while resting.
- Extra juicy: Brine 30 minutes in 4 cups water + 3 tbsp kosher salt if time allows; pat dry well.
- Sheet pan option: Bake at 425°F (220°C) for 16–20 minutes, flipping once; broil 1 minute to brown.
- Herb twist: Swap oregano/thyme for Italian seasoning or add ½ tsp rosemary.
- Citrus swap: Use lime for a Tex-Mex vibe; finish with cilantro.
- Meal prep: Doubles well and reheats without drying when sliced and sauced.
Serving Suggestions
- Over garlic rice or buttery mashed potatoes to catch the sauce.
- With roasted green beans or asparagus.
- Slice for grain bowls with quinoa, cucumbers, and cherry tomatoes.
Storage & Reheating
- Refrigerate: 3–4 days in a shallow, airtight container with pan sauce.
- Freeze: Up to 2 months. Slice first; freeze flat with some sauce.
- Reheat: Covered at 300°F (150°C) for 10–12 minutes, or gently in a skillet with 2 tbsp water/broth until warmed through to 165°F (74°C).
- Food safety: Discard if left out over 2 hours at room temp.
Troubleshooting
- Dry chicken → Slice and toss with 2–3 tbsp warm broth + 1 tsp olive oil; rest longer next time.
- Pale crust → Pan wasn’t hot enough; preheat until oil shimmers.
- Bitter sauce → Scrape out any burnt bits before deglazing; reduce lemon juice slightly.
FAQs
Q1: Can I use chicken thighs?
A1: Yes—use boneless, skinless thighs; sear 4–5 minutes per side and simmer to 175°F (79°C) for best texture.
Q2: Do I need to marinate?
A2: Not required. The zest + quick simmer gives bright flavor fast. Marinate up to 30 minutes if you prefer.
Q3: Can I grill it?
A3: Grill over medium-high, 3–4 minutes per side; finish over indirect heat to 165°F (74°C). Brush with lemony pan sauce to serve.
Nutrition (per serving)
Calories: ~230; Protein: ~30 g; Carbs: ~3 g; Fat: ~10 g