Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces/170-225g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon kosher salt (6g)
  • 1/2 teaspoon black pepper (3g)
  • 1/2 teaspoon garlic powder (3g)
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (60 ml)
  • 1/4 cup chicken broth (60 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon lemon zest
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Prep the Chicken: Pat the chicken breasts dry with paper towels and season with salt, pepper, and garlic powder. This helps them brown nicely.
  2. Sear the Chicken: Heat olive oil in the skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through.
  3. Rest the Chicken: Remove the chicken from the skillet and set aside to rest on a plate, loosely tented with foil.
  4. Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
  5. Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Cook until the wine is reduced by half.
  6. Add Remaining Sauce Ingredients: Stir in the chicken broth and lemon juice. Bring to a simmer and cook until the sauce has thickened slightly.
  7. Finish the Sauce: Stir in the parsley, thyme, lemon zest, and red pepper flakes (if using). Season with salt and pepper to taste.
  8. Serve: Spoon the lemon-herb sauce over the rested chicken breasts and serve immediately.