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Quick Chicken Dinners

This quick chicken dinner features golden-seared chicken breasts or thighs in a savory garlic butter and lemon pan sauce, all ready in 30 minutes or less. It's a simple, satisfying weeknight meal that works beautifully over pasta, rice, or roasted vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs pounded to even thickness
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 cup chicken broth low sodium
  • 1 teaspoon Italian seasoning
  • 2 tablespoons unsalted butter cold, cut into pieces
  • 1 tablespoon fresh lemon juice about half a lemon
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large heavy-bottomed skillet
  • Meat mallet or rolling pin
  • Instant-read thermometer
  • Tongs

Method
 

  1. Pat the chicken completely dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning.
  2. If using chicken breasts thicker than 3/4 inch, place them between two sheets of plastic wrap and pound to an even thickness using a meat mallet or rolling pin.
  3. Heat olive oil in a large heavy-bottomed skillet over medium-high heat for about 2 minutes until the oil is shimmering but not smoking.
  4. Add the chicken to the pan in a single layer without crowding. Sear without moving for 5 to 6 minutes for breasts or 4 to 5 minutes for thighs, until deeply golden brown on the bottom.
  5. Flip the chicken and cook for another 5 to 6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
  6. Transfer the cooked chicken to a plate and tent loosely with aluminum foil. Allow it to rest for 3 to 5 minutes to retain its juices.
  7. Reduce heat to medium. Add the minced garlic to the same skillet and cook for 30 seconds, stirring constantly, until fragrant.
  8. Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
  9. Remove the pan from heat and swirl in the cold butter pieces and fresh lemon juice until the butter is fully melted and the sauce is glossy. Taste and adjust salt and pepper as needed.
  10. Return the rested chicken to the pan and spoon the garlic butter sauce generously over each piece. Garnish with chopped fresh parsley and serve immediately.

Notes

For the juiciest results, always use an instant-read thermometer rather than guessing doneness by color alone. Chicken thighs are more forgiving than breasts and stay moist even if slightly overcooked. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet with a splash of broth over medium-low heat.