Lemon Chicken Breasts

Directions

1. Prepare the Chicken:
   Pat the chicken breasts dry and season both sides generously with salt and pepper.
2. Sear the Chicken:
   In a large skillet over medium-high heat, heat olive oil and 2 tablespoons of butter. Once the butter melts and begins to foam, add the chicken breasts. Sear each side for 4–5 minutes until golden brown and cooked through (internal temperature 165°F / 74°C). Remove the chicken from the skillet and set aside.
3. Make the Lemon Garlic Sauce:
   In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 30–60 seconds until fragrant, being careful not to burn it.
4. Deglaze and Simmer:
   Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in lemon zest and thyme. Allow the sauce to simmer for 2–3 minutes until slightly reduced.
5. Finish the Sauce:
   Stir in 2 tablespoons butter until melted and the sauce becomes silky and glossy. Taste and adjust seasoning with additional salt or pepper if needed.
6. Combine and Serve:
   Return the chicken breasts to the skillet, spooning the sauce over the top to coat evenly. Simmer for another 2 minutes to allow the flavors to meld.
7. Garnish:
   Sprinkle with freshly chopped parsley and serve immediately. Pair with roasted potatoes, steamed vegetables, or a light rice pilaf for a complete meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Swap chicken breasts for chicken thighs for a juicier option.
• Add a splash of white wine to the sauce for extra depth.
• For a creamier sauce, stir in 1/4 cup heavy cream at the end.
• Sprinkle with capers for a tangy, briny twist.

Storage Tips