Lemon Herb Chicken Recipe – Quick & Easy Skillet Dinner

Last Updated on 4 months by Neha Deshmukh

Lemon Herb Chicken Recipe – Quick & Easy Skillet Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a dinner that’s both delicious and doesn’t take all night to make. This Lemon Herb Chicken is exactly that – a super flavorful, quick skillet dinner that’s become a regular in my kitchen. I first made this when I was craving something bright and fresh, and it’s been a hit ever since! It’s perfect for a cozy weeknight meal, or even a simple date night.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s ready in under 20 minutes, requires minimal ingredients, and the flavor is just incredible. The combination of zesty lemon, fragrant herbs, and rich brown butter is seriously addictive. Plus, it’s a really easy recipe to get the whole family involved with – even the kids can help with washing the herbs!

Ingredients

Here’s what you’ll need to make this Lemon Herb Chicken:

• 2 chicken breasts (no skin, no bone)
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly cracked pepper
• 1 tablespoon oil
• 3 tablespoons unsalted butter
• 2 fresh thyme sprigs
• 8 fresh sage leaves
• 2 tablespoons fresh lemon juice
• Few lemon wedges

Ingredient Notes

Let’s talk about a few key ingredients to really make this dish shine:

Brown Butter Sauce

Don’t be scared of browning the butter! It adds a nutty, complex flavor that takes this chicken to the next level. Keep a close eye on it, though – it can go from golden brown to burnt quickly.

Fresh Herbs – Thyme & Sage

Fresh herbs are essential here. They really brighten up the dish. I love the combination of thyme and sage, but feel free to experiment!

Simple Marinade

We’re keeping it simple with just salt and pepper. This allows the lemon and herbs to really be the stars of the show. A little flour helps create a nice sear on the chicken.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your chicken breasts into about ½-inch thin strips. This helps them cook quickly and evenly. Season generously with salt and pepper, then lightly dust with flour.
2. Heat the oil in a skillet over medium-high heat. Once hot, add the chicken pieces and sear for about 2 minutes per side, until golden brown. Don’t overcrowd the pan – work in batches if needed! Transfer the chicken to a plate and set aside.
3. Now for the good stuff! In the same skillet, melt the butter over medium heat. Add the thyme sprigs and sage leaves. Swirl the pan constantly until the butter turns a beautiful nutty brown color – this usually takes about 3-5 minutes.
4. Return the chicken to the skillet. Pour in the lemon juice and add the lemon wedges. Toss everything together to coat the chicken evenly with that amazing brown butter sauce.
5. Serve immediately while warm, garnished with extra fresh herbs if you’re feeling fancy!

Expert Tips

• Don’t skip the sear: Getting a good sear on the chicken adds tons of flavor and texture.
• Watch the butter closely: Brown butter is amazing, but it burns easily.
• Fresh is best: Seriously, use fresh herbs for the best flavor.

Variations

• Spice Level: Mild: If you like a little heat, add a pinch of red pepper flakes to the skillet with the butter. My friend, Priya, loves adding a dash of Kashmiri chili powder for a beautiful color and mild warmth.
• Quick Weeknight Meal: This recipe is already pretty quick, but you can speed things up even more by using pre-sliced chicken.
• Adaptable Herb Combinations: Feel free to swap out the thyme and sage for other herbs you love, like rosemary, parsley, or oregano.

Serving Suggestions

This Lemon Herb Chicken is delicious served with so many things! Here are a few of my favorites:

• A simple green salad
• Roasted vegetables (asparagus, broccoli, or Brussels sprouts are all great choices)
• Mashed potatoes or rice
• A side of crusty bread for soaking up all that delicious sauce!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

Is this chicken best served immediately?

Yes! It’s definitely best served right away while the sauce is still warm and the chicken is juicy.

Can I use dried herbs instead of fresh?

You can, but the flavor won’t be quite as vibrant. If you’re using dried herbs, use about 1 teaspoon of each herb.

What kind of oil is best for searing the chicken?

I like to use a neutral oil with a high smoke point, like canola or vegetable oil.

How do I know when the brown butter is ready?

The butter will turn a golden brown color and have a nutty aroma. Watch closely – it can burn quickly!

Can this recipe be doubled or tripled?

Absolutely! Just adjust the ingredient quantities accordingly. You may need to cook the chicken in batches to avoid overcrowding the skillet.