Servings: 4 servings 1x
- 2 boneless skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tbsp olive oil
- 2 tbsp butter
- ½ yellow onion – finely diced
- Squeeze of lemon juice
- 1 cup chicken broth
- Slice each chicken breast in half lengthways so you have 2 thinner pieces. Mix salt, garlic powder and pepper in a small bowl and season the chicken pieces on both sides.
- Heat the olive oil in a cast iron skillet over medium heat. When the oil is warm add the chicken to the pan. Cook 5 minutes each side and remove from the pan.
- Reduce the heat to medium-low and add the butter and diced onions to the pan and saute for 5 minutes. Squeeze lemon juice into the pan to deglaze the bottom – scrape up any brown bits with a wooden spoon as the lemon juice sizzles.
- Pour in the chicken broth and simmer for 10 minutes – the amount of liquid should reduce by half.
- Add the seared chicken into the pan and toss in the sauce. Turn off the heat and serve with any extra sauce spooned over the top.
- Allow the chicken to get golden brown when you sear it before flipping to make sure your pan sauce is flavorful
- If you don’t have lemon you can use anything acidic to deglaze the pan like dry white wine or a splash of vinegar
- You can use boneless skinless chicken thighs or bone in skin on chicken thighs in place of the chicken breasts. They will take slightly longer to cook so use a meat thermometer to check for an internal temperature of 165F
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.