Lemon Garlic Chicken (Juicy Pan-Seared Breasts)
I think I’m going to have to use lemon a lot more often in my cooking because this Lemon Garlic Chicken was delicious!
Ingredients
- 2 medium boneless, skinless chicken breasts about 6–8 oz (170-225 g) each
- 1 medium lemon juiced; 2–3 tbsp / 30–45ml fresh lemon juice
- 2 cloves garlic minced
- ¼ teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Pierce each chicken breast 4–6 times with a sharp knife to allow the marinade to penetrate deeply. Place the chicken in a large resealable Ziploc bag.
- Add lemon juice, garlic, and Italian seasoning. Let marinate for 8 hours in the fridge.
- Remove the chicken from the marinade and place on a cutting board. Using a meat mallet or the heel of your hand, pound each breast to an even ½-inch (1.25cm) thickness. Season both sides with salt and pepper.
- Add 1 tablespoon olive oil to a 10-inch non-stick skillet and heat over medium-high heat until the oil shimmers and a drop of water sizzles on contact, about 2 minutes.
- Using tongs, carefully place the chicken breasts in the hot skillet. Cook undisturbed for 4–5 minutes until the underside is golden brown. Flip and cook for another 4–5 minutes until the internal temperature reaches 165°F / 74°C. If the outside is browning too quickly, reduce heat to medium and cover with a lid for the final 2–3 minutes to cook through gently.
- Transfer the chicken to a cutting board and let rest for 3–5 minutes — this allows the juices to redistribute so the meat stays moist when sliced. Slice against the grain and serve immediately.
Nutrition
Serving: 1servingCalories: 212kcalCarbohydrates: 6gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 72mgSodium: 152mgPotassium: 509mgFiber: 2gSugar: 1gVitamin A: 51IUVitamin C: 31mgCalcium: 29mgIron: 1mg
We'd love to know if you enjoyed this recipeRate this Recipe !
