Description
This One-Pan Lemon Basil Chicken is a quick and flavorful dish featuring tender chicken breasts coated in a zesty flour mixture and cooked to golden perfection in a skillet. Finished with a buttery garlic lemon sauce and fresh basil, it’s a perfect weeknight meal that’s both simple and elegant.
Ingredients
Scale
Chicken and Coating
- 1/4 cup all-purpose flour
- Zest and juice from 1/2 lemon, divided, plus extra lemon slices for serving
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound chicken breasts, sliced in half lengthwise
Cooking and Sauce
- 2 tablespoons olive oil
- 4 tablespoons (1/2 stick) butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 5 leaves fresh basil, thinly sliced
Instructions
- Prepare the Chicken: In a large dish, combine the flour, lemon zest, dried thyme, dried oregano, salt, and ground black pepper. Evenly coat each chicken piece in this flour mixture, shaking off any excess flour to ensure a light, even coating.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook them for about 10 minutes in total, flipping once until both sides are nicely browned and the chicken is cooked through. Then, transfer the cooked chicken to a plate and set aside.
- Make the Sauce: In the same skillet, add the butter and minced garlic. Allow the butter to melt and gently sauté the garlic until fragrant. Then, stir in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan to incorporate their flavor. Let the sauce simmer briefly until it thickens slightly.
- Finish the Dish: Return the chicken breasts to the skillet and warm them through in the sauce for about 1 minute. Remove from heat and top with freshly sliced basil leaves and extra lemon slices for garnish before serving.
Notes
- For a more intense lemon flavor, add extra lemon zest to the flour mixture.
- Use fresh herbs if available for brighter aroma and flavor.
- Make sure to not overcrowd the skillet to ensure even cooking and browning of the chicken.
- This dish pairs wonderfully with steamed vegetables or a light salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
