Ingredients
Scale
- 4 boneless chicken thighs or breasts (about 1.5 lb / 700 g)
- Salt and black pepper, to taste
- 2 tbsp olive oil or neutral oil
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, smashed or finely chopped
- 1 lemon, zested and juiced
- 1 tsp dried oregano or 1 tbsp fresh chopped parsley
- 1/2 cup low-salt chicken stock or water
- Optional: 1 tbsp capers or 1/4 cup sliced olives for a salt bite
Instructions
- Pat chicken dry with paper towel and season both sides with salt and pepper.
- Heat a large skillet over medium-high heat until it is hot but not smoking. Add 1 tablespoon oil to the pan, and place the chicken smooth side down without moving it for 4–5 minutes to form a brown crust.
- Add 1 tablespoon butter to the pan, flip the chicken, and cook for 3–4 minutes more, browning the second side.
- Reduce heat to medium-low, add stock to the pan, cover, and cook for 5–8 minutes until it reaches an internal temperature of 165°F (74°C).
- Remove chicken, add remaining butter, garlic, and lemon zest to the pan, cooking for 30 seconds. Add lemon juice and scrape brown bits into the sauce.
- Return chicken to the pan to warm and coat with sauce.
- Serve the chicken with sauce spooned over it, garnished with fresh herbs and lemon slices.
Notes
For variations, consider swapping chicken with firm tofu for a vegetarian version or adding capers for an extra salty kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Baking
- Cuisine: Mediterranean
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken, easy recipe, weeknight dinner, one-pan meal, comfort food