Twice-Weekly Citrus Herb Chicken Skillet

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A bright, herbaceous chicken skillet dish perfect to prepare twice a week for easy, flavorful meals. This Mediterranean-inspired meal-prep recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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

• 2 pieces (about 12 oz) boneless skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 1 tbsp, chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 3 cloves, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 12 oz total), then season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken breasts and sear for 4 minutes on each side until golden brown.
3. Step 3: Add 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1 tbsp fresh thyme leaves to the skillet, stirring briefly for 30 seconds until fragrant.
4. Step 4: Pour in 3 tbsp lemon juice and 1/4 cup water, reduce heat to medium-low, cover skillet, and simmer for 6-8 minutes until chicken is cooked through and internal temperature reaches 165°F.
5. Step 5: Remove chicken and let rest 5 minutes before slicing and serving with pan sauce.