Lemon Herb Chicken with Pan Sauce

Ingredients

• 12 oz boneless, skinless chicken breast
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1.5 tbsp olive oil
• 1 tbsp unsalted butter(optional)
• 2 cloves garlic
• 0.25 cup lemon juice
• 0.5 cup chicken broth (low-sodium if possible)
• 0.5 tsp dried oregano
• 0.25 tsp dried thyme
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Pat chicken dry and season both sides with salt and black pepper. Mince the garlic and chop parsley (if using).

2. 2

   Sear (about 8 minutes): Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until well-browned, about 4 minutes per side. Transfer chicken to a plate.

3. 3

   Make pan sauce (about 12 minutes): Reduce heat to medium. Add garlic to the skillet and cook 30 seconds. Stir in chicken broth, lemon juice, oregano, and thyme; simmer 5–7 minutes to slightly reduce.

4. 4

   Finish (about 2 minutes): Return chicken (and any juices) to the skillet. Simmer until chicken is cooked through and sauce coats the chicken, about 2–3 minutes. Turn off heat and stir in butter (if using). Top with parsley (if using) and serve.