Lemon Pan-Seared Chicken

Ingredients

• 2 whole boneless skinless chicken breasts
• 0.5 tsp salt (to taste)
• 0.25 tsp black pepper (to taste)
• 1 tbsp olive oil
• 3 tbsp butter
• 2 clove garlic, minced
• 0.5 cup chicken broth
• 1 whole lemon (juiced)
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tsp lemon zest (optional garnish)

Instructions

1. 1

   Pound the chicken breasts to an even thickness (about ¾ inch) so they cook evenly. Season both sides generously with salt and pepper.

2. 2

   Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.

3. 3

   Add the chicken and cook undisturbed for 5–6 minutes until golden brown on the bottom.

4. 4

   Flip and cook another 4–5 minutes until cooked through. Remove to a plate and tent with foil.

5. 5

   Reduce heat to medium. Add the minced garlic and cook for 30 seconds.

6. 6

   Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan.

7. 7

   Let it simmer and reduce by about half, 2–3 minutes.

8. 8

   Stir in 2 tablespoons cold butter and swirl until the sauce is glossy. Taste and adjust seasoning.

9. 9

   Pour the sauce over the chicken and finish with fresh parsley and lemon zest if desired.