80 minutes
A flavorful lemon chicken dish infused with aromatic herbs, cooked to perfection in a skillet.
Boneless, Skinless Chicken Breasts
0 oz
teaspoons
teaspoons
cups
Lemon, thinly sliced into rounds, seeds discarded
each
cups
Garlic Clove, smashed
each
Dried Herbes de Provence
tablespoons
1. Season Chicken
Season the chicken breasts with kosher salt and ground black pepper, ensuring that each piece is evenly coated.
2. Prepare Marinade
In a gallon-size resealable freezer bag, combine 1/2 cup of olive oil, the lemon slices, dry white wine, smashed garlic cloves, and dried herbes de Provence. Add the seasoned chicken breasts to the bag, seal it, and give it a good massage to ensure the marinade coats every part of the chicken. Place the bag in the refrigerator and let it marinate for at least 1 hour, but up to 8 hours if time allows.
3. Cook Chicken
Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Once the oil is hot, carefully add the marinated chicken breasts to the skillet, along with all the marinade contents. Cook the chicken for about 8 minutes on one side, letting it brown and develop a golden crust.
4. Finish Cooking
Turn the chicken breasts over, cover the skillet with a lid, and let them cook for another 7 minutes. Remove the chicken from the skillet and serve immediately, garnishing with the cooked lemon slices and drizzling the remaining sauce over the top.
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Choose organic, free-range chicken and fresh, aromatic herbs for better flavor and texture.
Take your time to caramelize the lemon slices properly for added depth of flavor and a delightful garnish.
Allow the chicken to rest before slicing to ensure moist and tender meat.
Scrape up all the fond from the skillet thoroughly to incorporate concentrated flavors into the sauce.
Use fresh herbs liberally as garnish to add color, freshness, and aroma before serving.
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