Ingredients
- 4 boneless skinless chicken breasts, pounded to ½ inch
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tbsp lemon juice
- 1/4 cup grated Parmesan (for Creamy Parmesan finisher)
- 2 tbsp heavy cream (for Creamy Parmesan finisher)
- 1 tbsp honey (for Honey Garlic finisher)
- 1 tsp apple cider vinegar (for Honey Garlic finisher)
- 1/2 tsp smoked paprika (for Smoky Paprika finisher)
- 1 tsp lemon zest (for Zesty Lemon Herb finisher)
- 1/2 tsp extra dried herbs (for Zesty Lemon Herb finisher)
Equipment
- Large skillet
- Meat mallet For pounding chicken evenly
- tongs For turning chicken
- Measuring spoons and cups
- Instant-read thermometer For checking doneness
Method
- Pat chicken dry. Pound to even thickness. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high. Cook chicken 3–4 minutes per side until golden and 160–165°F internally. Transfer to a plate.
- Lower heat to medium. Add butter and garlic, cooking 30–60 seconds. Add chicken broth, scrape browned bits, and simmer 2–3 minutes.
- Return chicken and juices to the skillet. Spoon sauce over chicken for 1 minute. Stir in lemon juice.
- Add one flavor finisher of choice (Creamy Parmesan, Honey Garlic, Smoky Paprika, or Zesty Lemon Herb). Stir and serve immediately.
Nutrition
Calories: 320kcalCarbohydrates: 3gProtein: 44gFat: 13gSaturated Fat: 6gCholesterol: 145mgSodium: 540mgPotassium: 420mgSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Notes
If your chicken breasts are thick, butterfly before pounding. Use a thermometer for perfect doneness. Double the sauce if serving over pasta or rice.
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