Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, about ½ inch (1.25 cm) thick
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • ¼ cup (60ml) chicken broth (low sodium preferred)
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (packed) fresh parsley, chopped
  • 1 tablespoon (packed) fresh thyme leaves, chopped
  • 1 teaspoon lemon zest
  • Red pepper flakes (optional), for a little kick

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.
  2. Heat the olive oil in the skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Reduce heat to medium. Add the minced garlic to the skillet and cook for 30 seconds, or until fragrant, being careful not to burn it.
  4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan (that's where the flavour is!). Bring to a simmer.
  5. Stir in the butter until melted and the sauce is slightly thickened.
  6. Stir in the chopped parsley, thyme, and lemon zest. Add a pinch of red pepper flakes, if using.
  7. Return the cooked chicken breasts to the skillet and spoon the sauce over them to coat.
  8. Serve immediately, garnished with extra fresh parsley and a lemon wedge, if desired.