Pan-Seared Chicken Breasts with Garlic and Lemon

Ingredients

• 3 piece3 boneless, skinless chicken breasts — about 150g each
• 1 piece1 medium yellow onion, sliced — sliced
• 4 clove4 garlic cloves, minced — minced
• 3 tbsp3 tablespoons fresh lemon juice
• 2 tbsp2 tablespoons olive oil
• 60 ml¼ cup chicken broth
• 1 tsp1 teaspoon salt
• 0.5 tsp½ teaspoon black pepper

Steps

1. 1Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. 3Add chicken breasts and sear for 6–7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
4. 4In the same skillet, add sliced onion. Cook 3–4 minutes over medium heat, stirring occasionally, until softened and lightly browned.
5. 5Add minced garlic and cook 30 seconds, stirring constantly, until fragrant.
6. 6Pour in lemon juice and chicken broth, scraping up any browned bits from the pan. Simmer 1–2 minutes.
7. 7Return chicken to the skillet to coat in the sauce. Taste and adjust seasoning. Serve immediately.