Ingredients
Equipment
Method
- If your chicken isn’t pre-sliced thin, place breasts between plastic wrap and pound to ¼-inch thickness.
- Pat dry and season both sides with salt, pepper, and oregano.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
- Add chicken and cook 3–4 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate.
- Reduce heat to medium. Add garlic, sauté for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 2 minutes.
- Stir in remaining butter and zest until melted.
- Return chicken to the skillet, spooning sauce over it. Garnish with parsley.
- Serve with pasta, rice, or a fresh salad.
Notes
✅ For extra flavor: Add capers or red pepper flakes.
✅ Storage: Keep leftovers refrigerated for up to 3 days. Reheat gently.
✅ Substitutes: Use chicken thighs or swap butter for ghee.