Quick Lemon-Herb Chicken Skillet
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Ingredients
Instructions
- 1
Pat the chicken dry and season both sides with salt, pepper, and dried oregano — drying helps that golden sear, dear.
- 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
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
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
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
Sprinkle with chopped parsley or basil if you have it, and serve straight from the skillet over rice, pasta, or a quick green salad.
