Lemon Herb Skillet (Printer-Friendly Layout)

Golden chicken gets tossed in garlicky lemon herb butter. Quick, bright, simple—just right for fuss-free weeknights.

# Ingredients You'll Need:

→ Main

01 - Season as much salt and black pepper as you like
02 - Four chicken breasts, no skin or bones (each about 170–225 g), flattened out to roughly 2 cm
03 - 1 teaspoon (2 g) dried thyme or go for a tablespoon if it's fresh and chopped
04 - 0.5 teaspoon (1 g) dried rosemary or upgrade to 0.5 tablespoon if you have it fresh, chopped really fine
05 - One decent-sized lemon—juice half (about 30 ml), slice the rest as thin as you can
06 - Four garlic cloves, chopped up really small
07 - 1 teaspoon (2 g) dried oregano, or do 1 tablespoon if you're using it fresh and chopped
08 - 120 ml chicken broth (grab a low-salt one)
09 - Two tablespoons (28 g) butter, unsalted is best, cut into little chunks
10 - Two tablespoons (30 ml) extra virgin olive oil
11 - Add as much freshly ground black pepper as you like

→ Garnish and Optional

12 - Half a cup (75 g) cherry tomatoes, cut in half (just if you want to add them)
13 - Two tablespoons (8 g) fresh parsley, sliced up
14 - 60 ml dry white wine (totally up to you, can swap in for some chicken broth)

# Step-by-Step Instructions:

01 - Start by sprinkling the chopped parsley on top, then spoon some of the sauce over everything, and get it on the table right away.
02 - Lower the heat way down and whisk in those butter pieces until the sauce looks smooth but still pourable. Taste it and add more seasoning if you think it needs it.
03 - Toss the chicken back into the pan. Drop in your lemon slices and cherry tomatoes (if you're using them). Let everything bubble together for 3–4 mins, making sure to scoop the sauce over the chicken now and then.
04 - Next, pour in the chicken broth and your white wine if you’re using it. Scrape the pan to get up all the brown stuck bits, then squeeze in the lemon juice. Let this gently bubble.
05 - Turn the heat to medium, toss in the chopped garlic, and cook for about 30 seconds till it smells awesome. Mix in rosemary, oregano, and thyme and give it all a quick stir.
06 - Pour olive oil into a big skillet and heat it up until you see a shimmer on medium-high. Lay the chicken in and sear for about 3–4 mins per side so they get a nice, brown color and cook through. Take them out and keep them cozy somewhere warm.
07 - Use a meat mallet to flatten the chicken breasts to an even 2 cm, so they cook the same. Hit both sides with lots of salt and pepper.

# Extra Tips and Tricks:

01 - Want it even tastier? Let the chicken sit for a couple minutes before you cut and eat.
02 - Using fresh herbs really amps up the flavor and scent of your sauce.

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