Description
A simple and flavorful lemon chicken recipe cooked to perfection in a cast iron skillet. Juicy chicken breasts are seared and baked with a bright lemon sauce, garlic, and fresh herbs for a delicious and easy dinner.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup low sodium chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest (from about 1 lemon)
2 tablespoons unsalted butter
1 teaspoon dried oregano
1/4 cup fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper.
Heat the olive oil in a 10-12 inch cast iron skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and sear without moving for 4-5 minutes until golden brown on the bottom.
Flip the chicken breasts and cook for an additional 3 minutes on the other side.
Add the minced garlic to the skillet around the chicken and cook for 30 seconds until fragrant.
Pour in the chicken broth, fresh lemon juice, and sprinkle the lemon zest and dried oregano over the chicken.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and place it back on the stove over medium heat.
Add the unsalted butter to the skillet and swirl it into the lemon sauce until melted and combined.
Spoon the sauce over the chicken breasts and sprinkle with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes