Description
This One-Pan Lemon Basil Chicken is a bright and flavorful dish featuring tender chicken breasts coated in a lemony herb flour mixture, pan-seared to golden perfection, and finished in a rich garlic butter sauce with fresh basil. Perfect for a quick yet elegant weeknight dinner, it combines zesty citrus, aromatic herbs, and a silky sauce all in one skillet for an effortless meal.
Ingredients
Units
Scale
For the Chicken:
- 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
- 2 tablespoons olive oil
For the Sauce:
- 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 all-purpose flour, lemon zest, dried thyme, dried oregano, salt, and ground black pepper. Evenly coat the sliced chicken breasts in this flour and herb mixture, shaking off any excess to ensure a light crust when cooked.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the coated chicken pieces and cook for about 10 minutes total, flipping once until both sides are nicely browned and the chicken is cooked through. Transfer the cooked chicken to a plate and set aside.
- Make the Sauce: Using the same skillet, add the butter and minced garlic. Allow the butter to melt and the garlic to become fragrant, stirring to prevent burning. Then stir in the lemon juice and chicken broth, scraping the 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 cooked chicken to the skillet and warm it gently in the sauce for about one minute to meld the flavors. Remove from heat, then top the chicken with thinly sliced fresh basil leaves and garnish with extra lemon slices before serving.
Notes
- For juicier chicken, pound the chicken breasts evenly before slicing in half.
- Fresh herbs can be substituted for dried in the coating if available; use triple the amount.
- This recipe pairs beautifully with steamed vegetables or a light side salad.
- Use low sodium chicken broth to reduce salt content if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
