Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Instructions
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Heat olive oil in a large skillet over medium-high heat.
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Season chicken breasts with salt and pepper. Sear the chicken in the hot skillet for 6-7 minutes per side until golden and fully cooked. Remove from skillet and set aside.
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In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
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Stir in chicken broth and fresh lemon juice, bringing to a simmer.
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Return the chicken to the skillet and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.
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Garnish with chopped parsley and serve hot.
Notes
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Variations: Add fresh herbs like thyme, oregano, or rosemary for extra depth. For a creamy twist, stir in heavy cream after adding lemon juice.
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Chicken Thighs: Use thighs for extra juiciness. Cook until they reach an internal temperature of 165°F (74°C).
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in a skillet over low heat or in the microwave, adding a splash of broth to maintain moisture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
