Weeknight Lemon Chicken Breasts
So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!
It’s all in the name. Weeknight chicken goodness. Yup, we can absolutely whip this out on those super busy weeknights when dinner just feels utterly impossible.
So thaw those chicken breasts and let’s get to it! It comes together fast – lightening fast.
The only time consuming part is letting those chicken breasts cook through completely. From there, you can melt some butter in those pan drippings alongside some garlic, fresh rosemary and lemon juice for all that saucy saucy goodness.
TIPS AND TRICKS FOR SUCCESS
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
WHAT TO SERVE WITH CHICKEN BREASTS
- Italian Chopped Salad
- No Knead Rosemary Bread
- Honey Glazed Baby Carrots
- Garlic Parmesan Roasted Potatoes
- Roasted Sweet Potatoes
TOOLS FOR THIS RECIPE
Large cast iron skillet
WEEKNIGHT LEMON CHICKEN BREASTS: FREQUENTLY ASKED QUESTIONS
Yes! This recipe will work with boneless, skinless chicken breasts or thighs (and even tenderloins), but please be mindful of cooking time. Thighs and tenderloins will require less time to cook through.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
While freshly squeezed lemon juice is always recommended, bottled lemon juice will work just fine in a pinch with such a small amount in this recipe (2 tablespoons).
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Instructions
1. Season chicken with salt and pepper, to taste.
2. Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium low. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165 degrees F, an additional 8 minutes; set aside and keep warm.
3. Melt 1 tablespoon butter in the skillet over medium low heat. Add garlic, shallot and rosemary, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
6. Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.
7. Serve immediately.
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