Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 cup chicken broth
- 1 tablespoon unsalted butter
- Fresh parsley, chopped (for garnish)
Feel free to substitute chicken thighs if you prefer a juicier cut, and if you’re out of fresh lemons, bottled lemon juice will do in a pinch. The beauty of this dish is its adaptability to what you have on hand, much like my abuela taught me with her intuitive cooking style.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat the olive oil over medium-high heat.
- Season the chicken breasts with salt, pepper, and oregano on both sides.
- Add the chicken to the skillet and cook until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the lemon juice and chicken broth, stirring to scrape up any browned bits from the bottom of the pan.
- Return the chicken to the skillet, spooning some of the sauce over each piece.
- Add the butter to the sauce, stirring until melted and combined.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
- Garnish with fresh parsley and lemon zest before serving.
One of my favorite tips is to let the chicken rest for a few minutes after baking to allow the juices to redistribute. A trick I learned from my abuela, this ensures each bite is succulent and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International