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–+ servings

Lemon Herb Pan-Fried Chicken Breast

Juicy, golden pan-fried chicken breast with lemon, oregano, and parsley. A quick 15-minute dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Chicken, Main Course
Cuisine: American
Calories: 235
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boneless, skinless chicken breast halves about 5 ounces (140 g) each
  • 1 medium lemon juiced and divided; Meyer lemon adds a lovely California touch
  • to taste kosher salt
  • 1 tablespoon extra-virgin olive oil preferably California olive oil
  • 1 pinch dried oregano
  • to taste freshly ground black pepper
  • 2 sprigs fresh flat-leaf parsley for garnish

Method
 

  1. Lay the chicken breasts in a shallow dish or bowl. Pour half of the fresh lemon juice over the tops and season both sides generously with salt.
  2. Warm the olive oil in a medium skillet over medium-low heat. Place the chicken in the hot oil in a single layer and pour in the remaining lemon juice. Sprinkle with the oregano and season with black pepper. Pan-fry until the chicken is golden brown and no longer pink in the center, 5 to 10 minutes per side; an instant-read thermometer inserted into the thickest part should register 165 degrees F (74 degrees C).
  3. Transfer the chicken to plates, spoon any pan juices over the top, and garnish with fresh parsley before serving.

Nutrition

Calories: 235kcalCarbohydrates: 2gProtein: 32gFat: 11gSaturated Fat: 2gCholesterol: 90mgSodium: 350mgSugar: 1g

Notes

Pat the chicken breasts dry with paper towels before cooking so they sear nicely in the pan.
If you use a Meyer lemon, its lower acidity gives a softer, sweeter lemon flavor; a regular lemon is also great.
Do not let the chicken soak in the lemon juice for more than a few minutes, as acid can turn the exterior of poultry mushy.
Because breasts vary in thickness, cook thinner ones for less time and remove them first if needed.
An instant-read thermometer is your best friend; pulling the chicken at 165 degrees F keeps it juicy, never dry.
Store leftovers in an airtight container for up to 3 days and reheat gently to avoid toughening the meat.
Serve with a bright green salad, steamed asparagus, wild rice, or crusty sourdough bread to soak up the lemony pan juices.

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