Ingredients
Equipment
Method
- Pat your chicken pieces dry with paper towels. This helps to ensure a better sear. Season generously with salt and freshly ground black pepper. If you’re using chicken breasts, consider cutting them into uniform, bite-sized pieces so they cook evenly.1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, Salt and freshly ground black pepper
- In a medium bowl, combine the chicken pieces with half of the lemon juice (about 2 tablespoons), half of the minced garlic (1 clove), half of the dried oregano, half of the dried thyme, and a pinch of salt and pepper. Toss to coat. Let it marinate for at least 10-15 minutes while you prepare the other ingredients. For an even deeper flavor, you can marinate for up to 30 minutes.1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 1 large lemon, juiced (about 1/4 cup) and zested (reserve about 1 teaspoon zest), 2 cloves garlic, minced, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, Salt and freshly ground black pepper
- Heat the olive oil in a large skillet or frying pan over medium-high heat. Once shimmering, add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 3-4 minutes per side, until golden brown and mostly cooked through. Remove the chicken from the skillet and set aside on a plate.2 tablespoons olive oil, 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Reduce the heat to medium. Add the remaining minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.2 cloves garlic, minced
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. These bits are packed with flavor! Add the remaining lemon juice, reserved lemon zest, remaining oregano, and remaining thyme. Bring to a gentle simmer.1/4 cup chicken broth, 1 large lemon, juiced (about 1/4 cup) and zested (reserve about 1 teaspoon zest), 1 teaspoon dried oregano, 1/2 teaspoon dried thyme
- Return the seared chicken to the skillet. Stir to coat the chicken in the zesty sauce. Let the chicken simmer in the sauce for another 3-5 minutes, or until it's cooked through and the sauce has slightly thickened. If you desire a richer, creamier sauce, stir in the tablespoon of butter at this stage until melted.1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 1 tablespoon butter
- Taste the sauce and adjust seasoning with salt and pepper if needed. You might want to add a little more lemon juice for extra tang or a tiny pinch of sugar if the lemon is very tart.Salt and freshly ground black pepper, 1 large lemon, juiced (about 1/4 cup) and zested (reserve about 1 teaspoon zest)
- Garnish the Lemon Chicken Recipe generously with fresh chopped parsley and optional thin lemon slices. Serve immediately with your favorite sides like rice, pasta, mashed potatoes, or a crisp green salad.Fresh parsley, chopped, Lemon slices
Notes
Allow the cooked Lemon Chicken Recipe to cool completely before storing. Transfer the chicken and any remaining sauce to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
