Chicken Recipe Easy: Simple, Delicious Weeknight Dinner
This Chicken Recipe Easy brings tender, juicy chicken together with bright lemon, garlic, and herbs for a quick, healthy dinner you’ll crave any night of the week.
I first dreamed up this simple chicken skillet dinner on a busy Tuesday when my grandkids were clamoring for something tasty—and fast. This homemade recipe marries straightforward ingredients you probably already have—think chicken breasts, olive oil, fresh herbs—and turns them into a crowd-pleaser that feels special without the fuss. Whether you’re juggling work calls, school runs, or just craving a comforting plate at the end of a long day, this chicken recipe is here to save the night…and your sanity.
Why You’ll Love This Recipe
• Ready in just 25 minutes—perfect for a last-minute weeknight dinner
• Uses one skillet for easy cleanup (I’m all about fewer dishes!)
• Loaded with fresh lemon and garlic for a punchy, delicious flavor
• Lean chicken breasts keep it healthy without skimping on taste
• Budget-friendly ingredients you can find at any grocery store
• Simple steps make it beginner-friendly yet flexible for pros
• Great for meal prep—slice extra for salads, wraps, or grain bowls
• Family-approved—kids and picky eaters give it two thumbs up!
Ingredients
• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 2 tablespoons extra-virgin olive oil (or avocado oil)
• 3 cloves garlic, minced (or 1 teaspoon jarred garlic)
• Zest and juice of 1 lemon (choose firm, juicy lemons)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• ½ teaspoon smoked paprika (adds a subtle smoky note)
• ½ teaspoon salt (kosher) and ¼ teaspoon black pepper, freshly ground
• 2 tablespoons unsalted butter (room temperature for easier melting)
• 2 tablespoons chopped fresh parsley or cilantro (for garnish)
• Optional: pinch of red pepper flakes for a gentle kick
Tip: Pat chicken breasts dry before seasoning. A paper towel helps the spice rub adhere and gives you a nice sear.
Directions
1. Season the Chicken: Sprinkle salt, pepper, smoked paprika, and dried oregano evenly over both sides of each chicken breast. Let sit for 5 minutes while you prep garlic and lemon.
2. Heat the Pan: Warm olive oil in a large skillet over medium-high heat. You want a shimmering surface before adding chicken. If the oil dances when you tilt the pan, it’s hot enough.
3. Sear the Chicken: Place breasts in the skillet—don’t crowd them. Let each side cook undisturbed for 5–6 minutes, until golden brown and releasing easily from the pan. Use tongs to flip.
4. Add Garlic and Lemon: Reduce heat to medium. Push chicken to one side and add butter and garlic to the bare spot. Stir garlic for 30 seconds—just until fragrant—then drizzle in lemon juice and zest, mixing to form a quick pan sauce.
5. Baste and Finish: Tilt the skillet slightly so the sauce pools; spoon it over each breast for 1–2 minutes. This little trick keeps chicken moist and infuses extra flavor. If you have an instant-read thermometer, aim for 165°F in the thickest part.
6. Rest and Serve: Transfer chicken to a cutting board, tent loosely with foil, and rest for 5 minutes. Sprinkle fresh parsley or cilantro on top before serving. Resting helps juices redistribute, giving you tender, juicy slices every time.
Servings & Timing
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest Time: 5 minutes
Total Time: 30 minutes
This timeline makes it a breeze to slot into a busy evening—just pop on some rice or steam your favorite veggie while the chicken rests.
Variations
• Mediterranean Twist: Add halved cherry tomatoes and olives during basting.
• Creamy Lemon Sauce: Stir in ¼ cup Greek yogurt off heat for a silky finish.
• Herb Swap: Swap parsley for basil or tarragon for a garden-fresh vibe.
• Spicy Kick: Mix in ½ teaspoon cayenne or red pepper flakes with your spices.
• Citrus Medley: Blend lemon juice with orange zest and juice for a sweeter tang.
• Dairy-Free: Replace butter with a tablespoon of extra olive oil.
Storage & Reheating
Refrigerator: Store chicken in an airtight container for up to 4 days.
Freezer: Freeze cooked slices flat in freezer bags for up to 3 months—perfect for lazy meal prep.
Reheating: Gently warm in a skillet over low heat with a splash of chicken broth or water to keep it moist. Microwaving works too—cover with a damp paper towel and heat in 30-second bursts.
Make-Ahead Tip: Cook and slice the chicken, then store sauce separately. Reheat both components together for restaurant-style presentation in minutes.
Notes
I learned from testing that room-temperature chicken sears more evenly—cold breasts straight from the fridge can steam instead of brown. If your breasts are especially thick, slice them in half horizontally for faster cooking and more surface area for that yummy crust. For extra zest, microplane the lemon directly over the hot pan just before serving—right when your kitchen smells the best.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely—bone-in or boneless thighs work. Just adjust cooking time (about 8 minutes per side) and check for doneness.
Q: Is this recipe low-carb?
A: Yes! It’s naturally low in carbs, making it friendly for keto or other low-carb plans.
Q: How do I make it gluten-free?
A: All ingredients here are gluten-free by default—just verify your paprika and dried herbs if you have sensitivities.
Q: Can I double the recipe?
A: You can, but use two skillets or cook in batches to avoid overcrowding, which leads to steaming rather than searing.
Q: What sides pair well?
A: Quick ideas: steamed broccoli, cauliflower rice, garlic mashed potatoes, or a simple green salad.
Q: My sauce thickened too fast—help!
A: Lower the heat sooner and add a splash of chicken broth or water to loosen it up.
Q: Can I grill this instead?
A: For sure—grill over medium heat, about 6–7 minutes per side, and use lemon juice in a finishing brush.
Q: Any tips for even cooking?
A: Pound thicker ends lightly to even thickness or slice through the center to create cutlets.
Conclusion
With just one skillet and a handful of pantry staples, this Chicken Recipe Easy delivers juicy, flavorful results every time—perfect for busy weeknights or casual homemade dinners. Give it a spin tonight, leave a comment with your favorite twist, and explore more simple chicken recipes on the blog for your next quick, delicious meal!
Chicken Recipe Easy: Simple, Delicious Weeknight Dinner
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 3 cloves garlic, minced (or 1 teaspoon jarred garlic)
- 1 Zest and juice of 1 lemon (choose firm, juicy lemons)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon smoked paprika (adds a subtle smoky note)
- 1/2 teaspoon salt (kosher)
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter (room temperature for easier melting)
- 2 tablespoons chopped fresh parsley or cilantro (for garnish)
- Optional: pinch of red pepper flakes for a gentle kick
Instructions
- Sprinkle salt, pepper, smoked paprika, and dried oregano evenly over both sides of each chicken breast. Let sit for 5 minutes while you prep garlic and lemon.
- Warm olive oil in a large skillet over medium-high heat. You want a shimmering surface before adding chicken.
- Place breasts in the skillet—don’t crowd them. Let each side cook undisturbed for 5–6 minutes, until golden brown and releasing easily from the pan. Use tongs to flip.
- Reduce heat to medium. Push chicken to one side and add butter and garlic to the bare spot. Stir garlic for 30 seconds—just until fragrant—then drizzle in lemon juice and zest, mixing to form a quick pan sauce.
- Tilt the skillet slightly so the sauce pools; spoon it over each breast for 1–2 minutes. This little trick keeps chicken moist and infuses extra flavor.
- Transfer chicken to a cutting board, tent loosely with foil, and rest for 5 minutes. Sprinkle fresh parsley or cilantro on top before serving. Resting helps juices redistribute, giving you tender, juicy slices every time.
