Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- Lemon slices, for garnish
If you’re looking for substitutions, feel free to swap the chicken breasts for chicken thighs for a juicier option, or use gluten-free flour if you have dietary restrictions. The beauty of cooking is in making a recipe your own, just as I learned from watching my family adapt traditional dishes to suit our tastes.
Instructions
- Preheat your oven to 375°F. This allows for even cooking and ensures that the chicken stays juicy.
- In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown. Remove the chicken and set aside.
- In the same skillet, add the chicken broth, lemon juice, butter, and garlic. Stir to combine, scraping up any brown bits from the bottom of the pan. This step is crucial for developing flavor.
- Return the chicken to the skillet, spooning some of the sauce over the top. Place lemon slices on top of the chicken for added zest.
- Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Garnish with fresh parsley before serving. The herbs add a burst of color and freshness that complements the lemon perfectly.
One tip from my kitchen to yours: don’t rush the searing process. Allowing the chicken to develop a nice crust ensures that it stays tender and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International