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Lemon Herb Sautéed Chicken Recipe

American · Main course · 25 min total

Juicy chicken breasts are quickly sautéed in a bright lemon and herb sauce, making for a quick and flavorful weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Pat dry with paper towels.
2. On a shallow plate, mix flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits. Bring to a simmer and cook until slightly reduced, about 2 minutes.
5. Remove from heat and whisk in butter until melted and sauce is glossy. Stir in parsley and thyme.
6. Return chicken to the skillet, spoon sauce over the top, and serve immediately.

Tips

• For extra flavor, marinate chicken in lemon juice, olive oil, and herbs for 30 minutes before cooking.
• Serve with rice, pasta, or roasted vegetables to soak up the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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