Lemon Basil Grilled Chicken Skillet (Printable Version)
Juicy chicken in fragrant lemon-basil sauce. Ready in 35 minutes.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Marinade & Sauce
05 - Zest and juice of 1 large lemon
06 - 2 cloves garlic, minced
07 - ½ cup fresh basil leaves, chopped (plus extra for garnish)
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - ¼ cup chicken broth
11 - 2 tablespoons unsalted butter
→ Garnish (optional)
12 - Lemon slices
13 - Extra fresh basil
# How to Make It:
01 - In a small bowl, whisk together the lemon zest, lemon juice, garlic, honey, Dijon mustard, and half of the chopped basil. Set aside.
02 - Season chicken breasts with salt and pepper on both sides, ensuring even coverage.
03 - Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and cover loosely with foil.
04 - Lower the heat to medium. Add the lemon-basil mixture and chicken broth to the skillet, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
05 - Stir in the butter until melted and the sauce is glossy. Return the chicken to the skillet, turning to coat in the sauce. Sprinkle with the remaining basil.
06 - Serve hot, garnished with extra basil and lemon slices if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like you simmered it all afternoon
- Perfect for those nights when you want something impressive but absolutely do not have the energy for anything complicated
02 -
- Do not overcrowd your pan or the chicken will steam instead of sear, cook in batches if you need to
- Let your chicken rest for at least 5 minutes before cutting into it or all those juices will run out onto your cutting board
03 -
- Pound your chicken to even thickness so every piece finishes cooking at the exact same moment
- Use a microplane for the lemon zest to get only the bright yellow part without any bitter white pith