Equipment
* optional
Ingredients
Chicken
- 600 g boneless, skinless chicken breasts, patted dry
- 5 g salt
- 2 g black pepper
- 2 g dried oregano
Lemon Herb Pan Sauce
- 30 ml olive oil
- 3 garlic, minced
- 120 ml chicken broth
- 30 ml fresh lemon juice
- 10 g fresh parsley, chopped
- lemon zest
Nutrition (per serving)
Method
Place chicken breasts between sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound the thickest parts until the chicken has an even thickness of about 1.5 cm (0.5 inch). This ensures even cooking.
Pat the chicken thoroughly dry with paper towels. Season both sides generously with the salt, black pepper, and dried oregano.
Heat half the olive oil (15ml) in a large skillet over medium-high heat. Once the oil shimmers, carefully place the chicken in the pan. Do not crowd the pan; cook in batches if necessary.
Cook undisturbed for 5-6 minutes until a golden crust forms. Flip and cook for another 4-6 minutes, or until the internal temperature reaches 74°C/165°F. Remove chicken to a plate and cover loosely with foil to rest.
Reduce heat to medium. Add the remaining olive oil (15ml) to the skillet if dry. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned.
Pour in the chicken broth and lemon juice to deglaze the pan. Use a wooden spoon or spatula to scrape up the browned bits (fond) from the bottom of the skillet.
Simmer the sauce for 3-4 minutes until it reduces slightly. Stir in the chopped parsley and lemon zest. Taste and adjust salt if needed.
Return the chicken (and any accumulated juices from the plate) to the skillet. Turn to coat in the sauce and warm through for 1 minute before serving.
Chef's Notes
- Always pound the chicken breasts to an even thickness. This guarantees the thin tail end doesn't dry out before the thick center is safe to eat.
- Make sure the pan is hot before adding the chicken. If the oil isn't shimmering, the chicken will stick and steam instead of searing.
- Resting the meat is crucial. Cutting into it immediately after cooking causes the juices to run out, resulting in dry meat.
- For an extra glossy sauce, you can whisk in a tablespoon of cold butter at the very end (off the heat), though this adds dairy.
Storage
Refrigerator: 3 days — Store in airtight container with sauce poured over chicken to keep moist.
Freezer: 2 months — Texture of chicken may degrade slightly upon thawing; sauce freezes well.
Reheating: Gently warm in a skillet over low heat with a splash of water or broth to prevent drying out.
