Description
This Sicilian lemon chicken will be your new weeknight superstar – juicy, herbaceous, and ready in 30 minutes flat!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs/900g)
- 4 tablespoons (60ml) extra virgin olive oil, plus more for cooking
- 4 cloves garlic, finely minced
- 2 lemons (zest of both, juice of 1½)
- 3 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt, plus more for chicken
- ½ teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Place chicken breasts between plastic wrap and pound to ½-inch thickness. Pat dry, then season with salt and pepper on both sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes on first side until golden brown.
- Flip chicken and cook additional 3-4 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil to rest.
- While chicken rests, make salmoriglio sauce by combining 4 tablespoons olive oil, garlic, lemon zest, lemon juice, oregano, parsley, thyme, salt, pepper, and red pepper flakes in a bowl. Whisk well and let sit for 5-10 minutes.
- Slice rested chicken against the grain into ½-inch pieces. Arrange on plates or a serving platter.
- Give sauce a final whisk and generously spoon over chicken. Garnish with additional herbs and lemon wedges if desired.
- Serve immediately with extra sauce on the side.