Ingredients
Equipment
Method
- In a small bowl, combine the dried oregano, dried basil, fresh parsley, kosher salt, and black pepper. Sprinkle this mixture over the chicken pieces and toss to coat.
- In a 12-inch skillet over medium heat, melt 2 tablespoons of butter.
- Add the chicken to the pan in an even layer and cook for 8-10 minutes, flipping halfway, until golden brown and mostly cooked.
- Add the remaining 2 tablespoons of butter and minced garlic to the pan, cooking for one more minute.
- Drizzle the lemon juice over the chicken and stir to combine.
Nutrition
Calories: 300kcalCarbohydrates: 3gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 450mgVitamin A: 6IUVitamin C: 15mgCalcium: 2mgIron: 6mg
Notes
For an extra kick, try adding a pinch of red pepper flakes to the herb mixture. Marinate the chicken for at least 30 minutes in the herb mixture for more flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Don't skip the lemon juice; it's key to balancing the flavors. Serve on a platter with fresh lemon wedges and garnish with parsley for a beautiful presentation.
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