No washing piles of dishes here! This chicken comes together all in one pan. Seared chicken, fresh herbs, and zesty lemon pull this meal together in just 20 minutes.
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon lemon peel, sliced into thin strips
2 garlic cloves, finely minced or crushed through a garlic press
Non fat Pam Spray
2 boneless, skinless chicken breasts, butterflied the whole way through (or 4 chicken breast halves)
1/2 cup of chicken stock, plus more as needed
In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic.
Add coat large 10 to 12-inch skillet with non-fat Pam spray and heat over medium-high heat.
Season one side of the chicken with kosher salt and black pepper.
Once pan is hot, sear the chicken for 3 to 4 minutes or until browned and releases easily from the pan. Turn the chicken and cook for an additional 3 minutes. Transfer chicken to a clean plate and repeat with remaining chicken breasts.
Reduce the heat under the skillet to medium-low. Add in the stock and scraping up the browned bits on the bottom of the pan. Stir in the lemon/herb mixture and bring to a simmer.
Return the chicken back to the skillet, spooning the sauce over top. Cover and simmer for about 4-6 more minutes or until chicken is fully cooked.
If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock.
Serve with the lemon and herb pan sauce over top