Go Back

Italian Herb Chicken

Italian herb chicken with golden-seared, juicy chicken breasts and a bright lemon-butter pan sauce. Coated in oregano, basil, rosemary, thyme, garlic powder, and onion powder, then finished with garlic, chicken broth, and a quick simmer for a silky glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts About 2 lbs total
  • 1.5 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp dried rosemary, crushed
  • 0.5 tsp dried thyme
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
Sauce / Finish
  • 3 garlic cloves Minced
  • 0.5 cup chicken broth
  • 2 tbsp butter
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • 1 extra olive oil for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the chicken breasts dry with paper towels to help them sear instead of steam.
  2. In a small bowl, combine oregano, basil, rosemary, thyme, garlic powder, onion powder, salt, and black pepper, then rub the mixture all over both sides of the chicken.
  3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  4. Add the chicken breasts and sear without moving for 5–6 minutes, until a deep golden crust forms on the bottom.
  5. Flip the chicken and cook for another 5–6 minutes, or until the internal temperature reaches 165°F (74°C), then transfer to a plate and tent loosely with foil.
Make the lemon garlic pan sauce
  1. Reduce heat to medium, then add the minced garlic to the same skillet and cook for 30 seconds, stirring, until fragrant.
  2. Pour in the chicken broth and scrape up the golden bits from the bottom of the pan.
  3. Stir in the butter, lemon juice, and lemon zest, then simmer for 2–3 minutes until the sauce reduces slightly.
  4. Return the chicken to the skillet and spoon the pan sauce over it, then simmer together for 1–2 minutes.
  5. Garnish with fresh parsley and an extra drizzle of olive oil, then serve immediately.

Notes

For the best crust, let the chicken sear untouched during the first 5–6 minutes so the bottom browns deeply. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth until warmed through. Freezing is not recommended because the lemon-butter sauce can lose texture after thawing. For a lower-sodium option, reduce added salt and use a low-sodium chicken broth.