An original Pantry & Plate recipe
Weeknight Lemon Garlic Chicken
Golden skillet chicken finished in a bright lemon-garlic butter sauce. It is simple enough for Tuesday and satisfying enough to make again next week.
- Prep
- Cook
- Total
- Serves
- 4
What you’ll need
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Step by step
Directions
- Season the chicken. Pat the chicken dry. Mix the Italian seasoning, salt, and pepper in a small bowl, then season both sides of each chicken breast.
- Sear the first side. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed for about 5 minutes, until the underside is golden.
- Turn the chicken. Turn the chicken, reduce the heat to medium, and cook for another 5 minutes.
- Build the sauce. Move the chicken to the edges of the skillet. Melt the butter in the center, add the garlic, and stir for 30 seconds. Stir in the lemon zest and juice.
- Finish cooking. Spoon the lemon-garlic butter over the chicken. Cover and cook for 5 to 8 minutes, until the thickest part of each breast reaches 165°F.
- Rest and serve. Remove the skillet from the heat. Rest the chicken for 5 minutes, spoon over the pan sauce, and finish with parsley. Serves 4.
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Recipe by Pantry and Plate LLC. Published August 16, 2026.