Pan-Seared Chicken with Lemon and Parsley
Quick-cooked chicken breasts with a bright citrus finish and fresh herb notes. This american-inspired chicken ready in about 30 minutes pairs olive oil, lemon, finely chopped parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 boneless, skinless (about 6 oz each) chicken breasts
- 2 tbsp olive oil
- 1 lemon
- 2 tbsp, finely chopped parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 4 boneless, skinless chicken breasts (about 6 oz each) dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and rest for 5 minutes.
- Step 3: Add the remaining 1 tbsp olive oil to the skillet, then add the lemon (zested and juiced) and 1 tbsp chopped parsley. Cook for 1 minute until fragrant, then pour over the rested chicken.
Frequently asked questions
How long does Pan-Seared Chicken with Lemon and Parsley take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Lemon and Parsley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Lemon and Parsley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Lemon and Parsley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chicken with Lemon and Parsley?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple, fast, and packed with flavor. My husband even asked for seconds—no need for extra sauce!
- ★★★★★
Perfectly crispy skin and the lemon-parsley sauce was bright and not overpowering. Served with mashed potatoes for a weeknight dinner that felt special.
- ★★★★☆
Loved the recipe, but the chicken cooked faster than expected and was slightly dry. Next time I'll reduce the heat.
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