Crispy Lemon Herb Chicken

This Crispy Lemon Herb Chicken features perfectly pan-seared chicken breasts with a golden, crunchy skin that yields to juicy, tender meat. A bright, zesty lemon and fresh herb sauce ties it all together for a simple yet elegant weeknight meal.

Crispy Lemon Herb Chicken
  • Prep time: 10 minutes
  • Cook time: 22 minutes
  • Total time: 32 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth

Instructions

  1. Pat the chicken breasts completely dry with paper towels.
  2. Season both sides of the chicken breasts with salt and pepper.
  3. Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
  4. Add chicken breasts to the hot skillet and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).
  5. Remove chicken from the skillet and set aside on a plate, tented with foil.
  6. Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
  7. Pour in the chicken broth, lemon juice, and lemon zest. Scrape up any browned bits from the bottom of the pan.
  8. Stir in the fresh rosemary and thyme. Let the sauce simmer for 1-2 minutes until slightly reduced.
  9. Return the chicken breasts to the skillet and spoon the sauce over them. Serve immediately.

Tips

  • Ensure chicken is completely dry for the crispiest skin.
  • Don't overcrowd the pan; cook chicken in batches if necessary.
  • Adjust lemon and herb amounts to your preference.

Frequently Asked Questions

Can I use chicken thighs for this recipe?

Yes, boneless, skinless chicken thighs can be used. Adjust cooking time as needed, as they may take a few minutes longer to cook through.

How should I store leftovers?

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.

What can I use if I don't have fresh herbs?

You can substitute dried herbs, using about 1/3 the amount of fresh herbs called for (e.g., 1 teaspoon dried rosemary and 1 teaspoon dried thyme).