Lemon chicken with herb sauce (Print)

Juicy chicken breasts cooked in a tangy lemon and herb sauce for a vibrant, easy meal.

# Ingredient list:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Marinade & Sauce

02 - 2 large lemons, zested and juiced (approximately 1/4 cup juice)
03 - 3 tablespoons olive oil
04 - 2 garlic cloves, minced
05 - 1 tablespoon honey
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ For Cooking

10 - 1 tablespoon olive oil
11 - 1/2 cup low-sodium chicken broth

→ Garnish

12 - Fresh parsley, chopped
13 - Lemon slices (optional)

# Directions:

01 - Combine lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, honey, Dijon mustard, thyme, salt, and black pepper in a medium bowl and whisk until well blended.
02 - Place chicken breasts in a shallow dish or resealable bag. Pour half the marinade over chicken, turning to coat evenly. Reserve remaining marinade. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade and discard the used marinade. Cook chicken 5 to 6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
04 - Add reserved marinade and chicken broth to the skillet. Bring to a simmer, scraping up browned bits, and cook 3 to 4 minutes until sauce reduces slightly.
05 - Return chicken to skillet, spoon sauce over top, and simmer for 2 minutes to warm through.
06 - Plate chicken and garnish with chopped parsley and optional lemon slices before serving.

# Expert Tips:

01 -
  • The chicken stays incredibly tender while the lemon sauce cuts through with brightness that makes your mouth water before you even taste it.
  • It comes together in under an hour, yet tastes like something you'd order at a restaurant that took all afternoon.
  • One pan means less cleanup, and somehow the house smells like you've been cooking all day.
02 -
  • Don't skip prepping the chicken or using a meat mallet; if your breasts are thin and even, they'll cook in the time the recipe says instead of leaving you with dry edges and a raw center.
  • The magic happens in that sauce-building step—those browned bits on the pan floor are pure chicken flavor, and scraping them up is what separates this from ordinary.
  • Taste the sauce before serving; sometimes you need an extra pinch of salt or a squeeze of fresh lemon depending on your ingredients.
03 -
  • Bring your chicken to room temperature for 10 minutes before cooking so it sears properly and cooks through evenly without the outside burning.
  • If your sauce feels too thin, let it bubble for another minute or two; if it's too concentrated, add a splash more broth and taste again.

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