Tuscan Herb Chicken with Lemon-Garlic Pan Sauce
Imagine succulent chicken breasts, perfectly seared to a golden crisp, then gently finished in the oven to retain their tender juiciness. Each bite bursts with the aromatic embrace of fresh rosemary, thyme, and oregano, infusing the meat with the essence of the Tuscan countryside. A vibrant pan sauce, bright with lemon and rich with garlic, cascades over the chicken, adding a zesty counterpoint that elevates the entire dish. This recipe is a celebration of simple, high-quality ingredients transformed into a meal that feels both comforting and elegantly sophisticated, promising a memorable culinary journey with every forkful.
Ingredients
- •4 boneless, skinless chicken breasts, about 6 ounces each
- •2 tablespoons olive oil
- •1 tablespoon chopped fresh rosemary
- •1 tablespoon chopped fresh thyme
- •1 teaspoon dried oregano
- •2 cloves garlic, minced
- •1/2 lemon, thinly sliced
- •1/2 cup chicken broth
- •2 tablespoons unsalted butter
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Optional: 2 tablespoons fresh parsley, chopped for garnish
Dietary Info
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit, 190 degrees Celsius. Pat chicken breasts dry with paper towels and season generously with salt, pepper, rosemary, thyme, and oregano.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add chicken breasts and sear for 4-5 minutes per side until golden brown and a crust forms.
- 3
Add minced garlic and lemon slices to the skillet around the chicken. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- 4
Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
- 5
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit, 74 degrees Celsius.
- 6
Remove chicken from the skillet and set aside on a plate to rest, tented with foil. Return the skillet to the stovetop over medium heat.
- 7
Whisk in unsalted butter until melted and the sauce slightly thickens, about 2 minutes. Spoon the pan sauce over the rested chicken. Garnish with fresh parsley if desired and serve immediately.
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