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Lemon-Oregano Pan-Seared Chicken with Garlic-Parsley Finish
One-pan lemon-oregano chicken with garlic-parsley finish. Simple, quick weeknight dinner for juicy chicken.
Why this recipe works
This pan-seared chicken delivers bright lemon, oregano, and garlic with a parsley finish. It’s ideal for weeknights and cooks in under 20 minutes. Suitable for cooks who want a juicy, flavorful chicken without fuss.
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Key takeaways
One-pan method keeps cleanup simple.
Bright lemon and oregano flavor the chicken evenly.
Rest briefly before slicing to retain juiciness.
Recipe guide
This pan-seared chicken delivers bright lemon, oregano, and garlic with a parsley finish. It’s ideal for weeknights and cooks in under 20 minutes. Suitable for cooks who want a juicy, flavorful chicken without fuss.
Juicy chicken with bright lemon and herb glaze in one skillet.
- One-pan method keeps cleanup simple.
- Bright lemon and oregano flavor the chicken evenly.
- Rest briefly before slicing to retain juiciness.
What you’ll need
Ingredients: boneless skinless chicken breasts, olive oil, black pepper, dried oregano, fresh lemon juice, minced garlic, salt, chopped fresh parsley. Optional: extra lemon wedges for serving.
Steps at a glance
Pound and pat dry, season, sear in olive oil until golden, flip until cooked through. Lower heat, add garlic, deglaze with lemon juice, glaze with pan juices, finish with parsley and rest before slicing.
Serving ideas
Pair with roasted vegetables, a crisp salad, or mashed potatoes. A light dusting of extra parsley freshens the plate.
Ingredients
- 2 each boneless skinless chicken breast
- 1 tbsp olive oil
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 1 tbsp fresh lemon juice
- 1 clove garlic minced
- Salt to taste
- 1 tbsp chopped fresh parsley
Instructions
- Pound chicken breasts to even thickness about 1/2 inch and pat dry with paper towel
- Season both sides with salt, black pepper, and dried oregano
- Heat olive oil in a large skillet over medium-high heat until shimmering
- Add chicken and cook without moving until golden brown, about 4-5 minutes
- Flip chicken and cook until cooked through and internal temperature reaches 165°F, about 4-5 more minutes
- Reduce heat to low and add minced garlic to the pan, stirring briefly for 30 seconds until fragrant
- Pour lemon juice over the chicken and spoon pan juices over breasts to glaze
- Sprinkle chopped parsley over chicken and remove from heat
- Let rest 3 minutes before slicing and serving
FAQs
Can I use chicken thighs instead of breasts?
Yes, adjust cook time to ensure internal temp reaches 165°F; thighs may take longer to cook through.
Can I make this ahead?
You can prep seasoning and lemon-garlic mixture; cook just before serving for best texture and juiciness.
How do I store leftovers?
Store in an airtight container up to 3 days in the fridge; reheat gently to avoid drying out.