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healthy garlic black pepper chicken

Lemon Garlic Chicken

Chicken breasts marinated in lemon, garlic and oregano, pan-seared until golden and finished with a quick lemon-butter pan sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 55 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts about 1 lb / 450 g total
  • 2 tbsp olive oil divided
  • 1 lemon zest and juice (about 3 tbsp juice)
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter
  • 1 tbsp fresh parsley chopped

Method
 

  1. If the chicken breasts are thicker than 3/4 inch (2 cm) at their widest point, place them between two sheets of parchment and pound them to an even thickness.
  2. In a bowl or zip-top bag, whisk the lemon zest, lemon juice, 1 tablespoon of the olive oil, garlic, oregano, salt and pepper. Add the chicken, turn to coat and marinate for 30 minutes at room temperature, or up to 8 hours in the fridge.
  3. Remove the chicken from the marinade, let the excess drip off and pat the surface dry with paper towels. Keep the leftover marinade.
  4. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook without moving it for 5 to 6 minutes, until deeply golden underneath.
  5. Flip the chicken, lower the heat to medium and cook for another 5 to 7 minutes, until an instant-read thermometer inserted in the thickest part reads 165°F (74°C).
  6. Move the chicken to a plate. Pour the leftover marinade and 2 tablespoons of water into the skillet, bring to a boil for 1 minute, then turn off the heat and stir in the butter.
  7. Rest the chicken for 5 minutes, then slice it, spoon the pan sauce over the top and sprinkle with parsley.

Notes

Chicken thighs work too: use 4 boneless, skinless thighs and cook them a few minutes longer.
Don't marinate longer than 8 hours: the lemon juice starts to make the surface of the chicken mushy.