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Garlic Herb Chicken

Juicy pan-seared chicken with a bold garlic and herb coating. No dairy, no cheese, and ready in 25 minutes. Perfect with mashed potatoes, rice, or roasted vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Mediterranean-inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb chicken breasts or chicken thighs, bone-in or boneless
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tsp dried parsley or 1/4 cup fresh parsley, chopped
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1/2 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp chicken broth or water optional, for light sauce
  • 1 to taste fresh parsley or thyme optional, for garnish

Equipment

  • Large Skillet
  • Small bowl
  • Paper Towels
  • Meat thermometer
  • Plate

Method
 

  1. Prep chicken: pat dry with paper towels. Season with salt, pepper, onion powder, and garlic powder.
  2. Mix herbs: combine olive oil, garlic, dried parsley, thyme, rosemary, lemon juice, and lemon zest.
  3. Heat pan: heat a large skillet over medium high heat. Add 1 tbsp oil.
  4. Cook first side: add chicken. Cook 5 to 7 minutes until golden.
  5. Flip and add herbs: flip chicken, add remaining oil and herb mixture. Sprinkle fresh herbs if using.
  6. Cook through: cook 5 to 7 minutes for boneless, 10 to 15 for bone-in, until 160 to 175 degrees F.
  7. Rest and serve: rest 5 minutes. Add broth to pan if using, swirl, and pour over chicken. Garnish and serve.

Notes

  • Pat chicken dry for better browning.
  • Use a meat thermometer to avoid overcooking.
  • Add dried herbs early, fresh herbs near the end.
  • Keeps 4 days in the fridge.
  • Reheat with a splash of broth or water to keep moist.