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.
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.
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.
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