Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6oz each)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 1 tbsp Fresh oregano, finely chopped
  • 2 tbsp Unsalted butter
  • 3 cloves Garlic, minced
  • 0.5 cup Low-sodium chicken broth
  • 1 large Lemon, juiced and zested
  • 0.25 cup Fresh parsley, chopped
  • 1 tsp Fresh thyme leaves
  • 2 cups Cooked Basmati rice
  • 1 tbsp Fresh chives, snipped

Instructions:

  1. Pat the chicken breasts completely dry with paper towels to ensure a crispy sear. Rub evenly with olive oil, kosher salt, black pepper, and fresh oregano.
  2. Heat a large heavy-bottomed skillet over medium-high heat. Once shimmering, add chicken breasts. Cook undisturbed for 5–6 minutes until a deep, mahogany-colored crust forms.
  3. Flip the chicken and cook for another 5 minutes until the internal temp hits 165°F (74°C). Remove from the pan. Transfer to a plate and tent loosely with foil to rest for 5 minutes.
  4. In the same skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  5. Pour in the chicken broth to deglaze the pan, scraping up the browned bits (fond) with a spoon. Stir in the lemon juice, zest, parsley, and thyme. Simmer for 2 minutes until slightly reduced.
  6. Slice the rested chicken and serve over a bed of cooked Basmati rice. Spoon the warm lemon herb sauce generously over the top and garnish with snipped chives.