Description
A quick and flavorful lemon herb chicken that’s perfect for busy weeknights.
Ingredients
- 2 skinless, boneless chicken breast halves (about 5 ounces each)
- 1 medium lemon, juiced (reserve half for marinating, half for cooking)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 pinch dried oregano (or substitute with Italian seasoning)
- 2 sprigs fresh parsley, chopped (for garnish)
Instructions
- Marinate the chicken: Place the chicken breasts in a bowl. Pour half of the lemon juice over the chicken and season generously with salt. Let this sit while you prepare your skillet.
- Heat the pan: Add the olive oil to a medium skillet and heat over medium-low.
- Cook the chicken: Place the marinated chicken breasts into the hot oil. Add the remaining lemon juice and a pinch of dried oregano. Season with freshly ground black pepper.
- Finish cooking: Cook the chicken until it develops a golden-brown crust and the juices run clear, about 5 to 10 minutes per side.
- Rest and garnish: Remove the chicken from the skillet and let it rest for 3-5 minutes. Garnish with freshly chopped parsley before serving.
Notes
You can substitute dried parsley if fresh isn’t available. For thicker chicken breasts, slice them horizontally for quicker cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American