Ingredients (Serves 2–3)
- 2–3 chicken breasts or thighs
- 2–3 tablespoons olive oil or butter
- 3–4 garlic cloves, minced
- Juice of 1 lemon
- Zest of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional)
- Fresh parsley for garnish
Equipment
- Skillet or frying pan
- Knife and cutting board
- Tongs or spatula
- Small bowl
Step 1: Prepare the Chicken
Pat chicken dry with paper towels.
If thick:
- Slice horizontally or pound lightly for even cooking
Season both sides with salt, pepper, and paprika (if using).
Step 2: Heat the Pan
In a skillet over medium heat:
- Add olive oil or butter
- Add minced garlic and sauté for 30–60 seconds until fragrant
Do not let garlic burn
Step 3: Cook the Chicken
Place chicken in the skillet.
Cook each side for 5–7 minutes, depending on thickness:
- Turn once for even cooking
- Chicken is done when internal temperature reaches 165°F (74°C)
Step 4: Add Lemon
Once chicken is almost done:
- Pour lemon juice over the chicken
- Add lemon zest
- Let it sizzle for 1–2 minutes while basting
This adds brightness and freshness.
Step 5: Rest and Serve
Remove chicken from the pan.
Rest for 2–3 minutes to retain juices.
Garnish with fresh parsley.
Serve with:
- Steamed vegetables
- Rice, potatoes, or pasta
- Salad
