One-Pan Lemon & Herb Chicken
- 2 chicken breasts
- 2 T olive oil
- 2 T grass fed butter
- ½ cup chicken broth
- 2 T fresh lemon juice
- 1 t garlic
- ½ t dried thyme
- 1 t dried oregano
- 2 T fresh basil, chopped
- 2 lemon slices
- Black pepper to taste
- Heat olive in a large pan over medium heat. Season chicken with salt and pepper to taste. Place chicken breasts in pan and allow to cook until golden brown on one side, about 10 minutes.
- Reduce heat. Turn chicken over. Add butter and garlic. Cook 5 minutes longer.
- Add chicken broth, lemon juice and dried herbs. Stir and scrape up any bits that are stuck to pan (they add great flavor). Cook for 15 minutes longer until chicken is cooked through.
- Garnish with fresh basil and lemon slices.
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