Pan-Seared Lemon Garlic Chicken

• Boneless, skinless chicken breasts

  2 pieces
• Lemon

  1 medium
• Garlic

  4 cloves
• Unsalted butter

  2 tablespoons
• Olive oil

  1 tablespoon
• Chicken broth

  0.5 cup
• Fresh parsley

  2 tablespoons
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon

All Steps

1. 1

   Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides. If chicken breasts are very thick, you may pound them lightly to an even 1-inch thickness.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a plate, tented with foil.

3. 3

   Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

4. 4

   Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce reduce for 2-3 minutes, until it thickens slightly.

5. 5

   Return the chicken breasts to the skillet, spooning the lemon garlic sauce over them. Cook for an additional 1-2 minutes to heat through.

6. 6

   Garnish with fresh chopped parsley before serving. Serve immediately with your favorite side dishes like rice or steamed vegetables.