Dinner · 35 min

Skillet Lemon Chicken

Prep Piece of Cake → Chef Mode
Family Pass → Seconds, please

My take

This is the dish that made me believe I could cook something that didn’t taste like “trying.” The lemon keeps it from going heavy, the pan sauce makes you look more skilled than the effort required, and my daughters cleaned their plates without the usual diplomatic negotiations. The only downside: once you make the sauce, plain chicken forever feels underdressed.

Ingredients

  • 1.5 lb boneless chicken thighs or breasts
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth
  • Juice of 1 lemon, plus slices for serving
  • 2 tbsp butter
  • Fresh parsley, chopped (optional but nice)

Steps

  1. Pat the chicken dry. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high. Cook chicken until golden and cooked through, about 5–7 minutes per side depending on thickness. Move to a plate.
  3. Lower heat to medium. Add garlic and stir for about 30 seconds. Don’t let it burn and invent new emotions.
  4. Pour in broth and lemon juice. Scrape up the browned bits. Simmer 2–3 minutes.
  5. Stir in butter until the sauce looks glossy. Return chicken to the pan, spoon sauce over the top, and finish with parsley and lemon slices.

Cook’s notes

  • No broth? Water + a pinch of salt works in a pinch. Better with broth.
  • Chicken breasts run dry easy. Pull them as soon as they hit 165°F, or pound them to even thickness first.
  • Side idea: rice, roasted potatoes, or a bagged salad if the night is already loud enough.

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