Chicken · ALWAYS FREE
Lemon & herb skillet chicken
Golden chicken, a bright lemon pan sauce, and plenty of fresh herbs.
One skilletWeeknight
Ingredients
Let’s make it
- Pat chicken dry and gently pound to an even ½-inch thickness. Season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes per side, adjusting heat as needed, until the thickest part reaches 165°F (74°C). Transfer to a clean plate.
- Reduce heat to medium. Add garlic and stir for 30 seconds. Pour in broth and lemon juice; scrape up the browned bits and simmer for 2–3 minutes.
- Swirl in butter, lemon zest, and parsley. Return chicken and any juices to the pan, spoon over sauce, and serve.
Why it’s in this collection
- High Protein: Calculated protein estimate from raw boneless skinless chicken breast alone: 680 g × 22.5 g protein per 100 g ÷ 4 portions = at least 38.2 g per portion using this USDA reference. Other ingredients are not counted in this minimum. USDA reference
- Keto: 2.1 g estimated total carbohydrate per one of 4 equal portions. All listed ingredients are included; fiber has not been subtracted. No grain, starchy side, or added sugar is included. Use the specified unsweetened ingredients.
See the full ingredient calculation
Ingredient Recipe grams Recipe carbs chicken breast 680g 0.00g olive oil 27g 0.00g garlic 9g 2.98g lemon juice 45g 3.10g lemon zest 6g 0.96g reduced-sodium broth 120g 0.46g butter 14g 0.01g parsley 8g 0.51g salt 3g 0.00g black pepper 0.5g 0.32g 8.33g total ÷ 4 equal portions. Source records are linked for every ingredient.
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
