Description
A quick, one-pan wonder that’s juicy, zesty, and ready in 20 minutes. Perfect for weeknights, beginner cooks, and anyone who loves a fuss-free gourmet meal.
Ingredients
Chicken & Pan:
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2 boneless, skinless chicken breasts (even size)
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1 tbsp olive oil
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Salt & pepper, to taste
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½ tsp dried oregano or Italian seasoning
Sauce:
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3 garlic cloves, minced
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Juice of 1 lemon (~2 tbsp)
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Optional: lemon slices & chopped parsley for garnish
Optional Flavor Twists:
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Creamy: add ½ cup cream or coconut milk
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Sun-Dried Tomato & Spinach: add ¼ cup chopped tomatoes + handful spinach
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Piccata: add 1–2 tbsp capers
Instructions
1️⃣ Prep the Chicken
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Pound to even thickness (~¾ inch).
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Pat dry and season generously with salt, pepper, and oregano.
2️⃣ Heat the Pan
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Heat olive oil in a skillet over medium.
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Test by shimmering oil.
3️⃣ Sear Chicken
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Add chicken; cook 5–6 min undisturbed.
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Flip; cook another 5–7 min until 165°F internal temp.
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Remove and rest on a plate.
4️⃣ Make the Sauce
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In the same pan, sauté garlic 30 sec – 1 min (don’t burn).
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Add lemon juice to deglaze; simmer 1–2 min.
5️⃣ Finish
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Return chicken + juices to pan.
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Spoon sauce over chicken; cook 1 min.
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Optional: add lemon slices, sprinkle parsley.
Serving Ideas
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Classic: With steamed broccoli + quinoa or rice.
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Low-Carb: Mediterranean salad or sautéed zucchini noodles.
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Comfort: Mashed potatoes + crusty bread to mop the sauce.
Notes
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Always use fresh lemon juice.
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Let chicken rest after cooking for juiciness.
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Burned garlic? Add lemon immediately or restart the sauce.
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Leftovers: store up to 3 days; reheat gently with splash of water/broth.