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Skillet Roasted Chicken Breasts in Lemon Sauce

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 2 - 4
Course: Main Course
Cuisine: American

Ingredients

Brine:
  • ¼ cup salt
  • 2 skin-on chicken breasts boneless
Chicken:
  • freshly cracked black pepper to taste
  • dried oregano to taste
  • garlic powder to taste
  • 1 tbsp olive oil
Sauce:
  • 2 tbsp butter
  • 1 shallot minced
  • 1 garlic clove minced
  • 4 tsp all-purpose flour
  • 1 cup chicken broth
  • 3 tsp grated lemon zest (divided)
  • ¼ cup fresh juice 1-2 lemons
  • 1 tbsp fresh parsley leaves chopped
  • sea salt to taste

Instructions

    Cup of Yum
  1. Dissolve the ¼ cup of salt into a quart (four cups) of cold water in a large bowl.
  2. Refrigerate for 30-60 minutes.
  3. Remove the chicken from the brine and pat very dry with paper towels.
  4. Preheat the oven to 475 degrees. Place the rack in the center of the oven.
  5. Heat the olive oil in an OVENPROOF large skillet over medium-high heat.
  6. Season both sides of the chicken with freshly cracked pepper, dried oregano, and garlic powder, to taste.
  7. Place the chicken skin side down in the HOT skillet and cook until skin is golden brown and crisp, about 8-10 minutes.
  8. Transfer the breasts to a large plate.
  9. Pour off any excess fat in the skillet, then return it to the heat.
  10. Add the butter, shallot, and garlic and cook, stirring constantly, until fragrant, about 30-45 seconds.
  11. Sprinkle the flour evenly over the mixture and cook, stirring constantly, until flour is lightly browned, about 1-2 minutes.
  12. Slowly add the broth and lemon juice, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
  13. Cook for 2-3 minutes to thicken and reduce the sauce a bit.
  14. Add two teaspoons of lemon zest and remove the skillet from the heat; stir until well combined.
  15. Return chicken skin side UP (skin should be above the surface of the liquid), and any chicken juices from the plate to the skillet, and transfer to the oven.
  16. Cook, uncovered, until the breasts register 160 degrees, 10-12 minutes.
  17. While the chicken cooks, chop the parsley and one teaspoon of lemon zest together until finely minced and well combined.
  18. Remove the skillet from the oven and let the chicken stand for 5 minutes.
  19. Transfer chicken to a serving platter.
  20. Whisk the pan sauce, incorporating any browned bits from the sides & bottom of the pan, until smooth, about 30 seconds.
  21. Whisk half of the parsley-zest mixture into the sauce. Taste & season with sea salt and freshly cracked pepper, to taste, if needed.
  22. Slice the chicken breast, then sprinkle the remaining half of the parsley-zest mixture over the sliced chicken.
  23. Serve sauce on the side. Enjoy.