American 20 min

One-Pan Lemon Herb Chicken

Name: One-Pan Lemon Herb Chicken
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts, pounded to ½-inch thickness; 3 tablespoons butter; 4 cloves garlic, minced; ½ cup chicken broth; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and black pepper to taste; Fresh parsley for garnish

quickhigh-proteinone-panhealthy

Ingredientsfor 2

300

Cal

44g

Protein

Carbs

12g

Fat

14 boneless skinless chicken breasts, pounded to ½-inch thickness
23 tablespoons butter
34 cloves garlic, minced
4½ cup chicken broth
52 tablespoons lemon juice
61 teaspoon lemon zest
71 teaspoon dried thyme
81 teaspoon dried oregano
9Salt and black pepper to taste
10Fresh parsley for garnish

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Instructions

1
Pound chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin — uniform thickness ensures even cooking and prevents the thin end from drying out while the thick end finishes. Season generously with thyme, oregano, salt, and pepper on both sides.
2
Melt butter in a large skillet over medium-high heat until it foams. Add chicken and cook 5–6 minutes per side until golden brown and the internal temperature reads 165°F. Transfer chicken to a plate and tent loosely with foil.
3
In the same skillet, add garlic and cook 1 minute over medium heat, scraping up the golden browned bits from the pan — those bits are pure flavor. Add chicken broth, lemon juice, and lemon zest. Bring to a boil and cook 3–4 minutes until the sauce reduces by half and becomes slightly syrupy.
4
Return chicken to the pan and spoon the pan sauce over the top. Cook 1 minute to glaze the chicken. Garnish with fresh parsley and serve with roasted vegetables or pasta.