Sauteed Chicken Breasts with Gremolata

Sautéed chicken breasts get a bright twist from fresh gremolata, blending zesty lemon and garlic with tender meat. It's an easy, flavorful dish that shines at dinner.

Course Main Course

Cuisine Mediterranean

Keyword chicken, easy dinner, gremolata, healthy meal, quick recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 290kcal

Author Liza A

Ingredients

1/3 cup packed finely chopped fresh flat-leaf parsley
1 tsp finely grated lemon zest
1 large clove garlic minced
4 boneless skinless chicken breast halves (about 6 oz. each)
Salt and freshly ground black pepper
Flour for coating the chicken
2 tbsp canola oil
1 cup homemade or low-salt canned chicken broth
1 tbsp fresh lemon juice

Instructions

In a small bowl, combine the parsley, lemon zest, and garlic; set aside. Sprinkle the chicken with salt and pepper and coat both sides with flour. In a large, heavy skillet, heat the oil over medium-high heat. When it’s very hot, add the chicken and brown on both sides, 3 to 4 min. per side. Transfer the chicken to a plate. Pour the broth and lemon juice into the skillet and boil for 1 min., stirring with a wooden spoon to scrape up all the browned bits. Return the chicken to the pan, lower the heat to medium, cover, and simmer until the chicken is cooked through, 3 to 5 min. (Total cooking time will depend on the thickness of the breasts; cut into one to see if it’s done.) Transfer the chicken to a serving plate. Stir the gremolata into the pan sauce. Spoon the sauce over the chicken and serve at once.

Notes

Recipe source: finecooking.com

Nutrition