Equipment
Method
- Pat the chicken breasts completely dry with paper towels and season both sides generously with salt and freshly ground black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 6-7 minutes per side without moving them, until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
- Reduce heat to medium and add the remaining tablespoon of olive oil along with minced garlic. Cook for about 1 minute, stirring constantly until fragrant and just starting to turn golden, not brown.
- Pour in the chicken broth, lemon juice, lemon zest, and honey. Bring to a simmer while scraping up the browned bits from the bottom of the skillet. Let the sauce simmer for 3-4 minutes until it reduces slightly and coats the back of a spoon.
- Remove the skillet completely from heat and whisk in the butter pieces and fresh parsley until the butter melts entirely and creates a smooth, glossy sauce. Return the chicken to the skillet, spoon sauce over the top, and let rest for 2 minutes.
Nutrition
Notes
This recipe is designed for quick weeknight cooking while keeping the ingredients clean. The goal is to support your energy levels without complicated steps.