Quick Lemon-Herb Chicken Skillet

Instrucciones

1. 1

   Pat the chicken dry and season both sides with salt, pepper, and dried oregano — drying helps that golden sear, dear.

2. 2

   Heat a large skillet over medium-high heat with 1 tbsp olive oil. When shimmering, add chicken and cook 4–5 minutes per side until nicely browned (internal temp 165°F/74°C). Work in batches if crowded.

3. 3

   Lower heat to medium, push chicken to one side and add remaining 1 tbsp oil. Toss in garlic and red pepper flakes; sauté 30 seconds until fragrant — don't let it burn.

4. 4

   Pour in chicken broth and lemon zest + juice, scraping up browned bits from the pan with a wooden spoon. Let the sauce bubble for 2 minutes.

5. 5

   Add butter (or extra oil) and spoon sauce over the chicken; simmer 2–3 minutes so flavors marry. Taste and adjust salt or lemon.

6. 6

   Sprinkle with chopped parsley or basil if you have it, and serve straight from the skillet over rice, pasta, or a quick green salad.