Description
This One-Pan Lemon Basil Chicken is a quick and flavorful dish perfect for a weeknight meal. Tender chicken breasts are lightly coated in a fragrant flour mixture, pan-seared to golden perfection, and then simmered in a luscious lemon garlic butter sauce. Fresh basil and extra lemon slices add a bright finishing touch, making this meal both simple and elegant.
Ingredients
Scale
Chicken and Coating
- 1/4 cup all-purpose flour
- Zest from 1/2 lemon, divided
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound chicken breasts, sliced in half lengthwise
Cooking and Sauce
- 2 tablespoons olive oil
- 4 tablespoons (1/2 stick) butter
- 4 cloves garlic, minced
- Juice from 1/2 lemon, divided
- 1/2 cup chicken broth
- 5 leaves fresh basil, thinly sliced
- Extra lemon slices for serving
Instructions
- Prepare the Chicken: In a large dish, combine the flour, lemon zest, dried thyme, dried oregano, salt, and ground black pepper. Evenly coat each chicken breast half in this flour mixture, shaking off any excess flour to ensure a light, even coating.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for about 10 minutes, flipping once, until both sides are nicely browned and the chicken is cooked through. Transfer the cooked chicken to a plate and set aside.
- Make the Sauce: In the same skillet, add the butter and minced garlic. Allow the butter to melt and gently sauté the garlic until fragrant, about 1-2 minutes. Stir in the lemon juice and chicken broth, scraping up any browned bits from the skillet to incorporate their flavor. Let the sauce simmer briefly until it thickens slightly, around 2-3 minutes.
- Finish the Dish: Return the chicken breasts to the skillet and warm them through in the sauce for about 1 minute. Remove from heat and garnish with freshly sliced basil leaves and extra lemon slices before serving.
Notes
- For a less intense lemon flavor, reduce the lemon zest by half.
- Chicken breasts can be substituted with chicken thighs for a juicier option; adjust cooking time accordingly.
- Use low-sodium chicken broth to reduce salt content if preferred.
- This recipe pairs well with steamed vegetables or a light salad for a balanced meal.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
