Quick Chicken · Fresh & simple
Lemon & herb skillet chicken
Golden chicken cutlets with a quick lemon pan sauce. Pair with warmed peas, a crisp salad, or bread to catch the buttery juices.
$3–5 estimated ingredients / serving · USD 30 min*4 servingsEasy
*Estimated total time. This original recipe draft has not yet been kitchen-tested.
BEFORE YOU START
A little detail makes it lovely.
The estimated time assumes thin cutlets, about ½ inch (1.3 cm) thick. Thicker pieces take longer.
NADOURI KITCHEN RECIPE CARD
Lemon & herb skillet chicken
PREP 10 minCOOK 20 minTOTAL 30 min
Ingredients
Tick off ingredients as you go. Scaling changes quantities; cooking time may also change.
Allergens: Milk. Check the broth label.
Let's make it
- 01
Season the cutlets
Pat the cutlets dry with paper towels. Season both sides with salt, pepper, and thyme.
- 02
Sear the chicken
Heat the oil in a large skillet over medium-high heat. Cook in a single layer for about 4–6 minutes per side, working in batches if needed. Check that the thickest part reaches 165°F (74°C). Move to a clean plate.
- 03
Make the pan sauce
Lower the heat to medium-low. Add the garlic, stir for 30 seconds, then pour in the broth and lemon juice. Scrape the pan and simmer for 2–3 minutes.
- 04
Finish and serve
Remove the pan from the heat and stir in the butter. Return the cooked chicken and spoon the sauce over it. Serve with your choice of sides; sides are not included in the recipe time.
Cook poultry to an internal temperature of 165°F (74°C), checked with a food thermometer. FoodSafety.gov guidance ↗
Recipe development preview · Not yet kitchen-tested. Cooking times and results may vary. No nutrition or rating claims have been verified.
