Healthy Spring Dinner Recipe: Mediterranean Lemon Chicken
Bright Mediterranean lemon chicken with garlic, oregano, olive oil, and fresh herbs. A light, protein-rich spring dinner with a silky lemon pan sauce.
Equipment
- Large Skillet
- Tongs
- Microplane Zester
- Measuring Cups
- Measuring spoons
- Instant-read thermometer
Ingredients
For the chicken
- 4 boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tbsp olive oil for searing
For the Mediterranean lemon sauce
- 3 cloves garlic minced
- 3/4 cup chicken broth low sodium if possible
- 1 lemon juiced (plus zest from 1/2 lemon)
- 2 tbsp extra virgin olive oil stir in at the end for flavor
- 2 tbsp fresh parsley chopped
Optional Mediterranean additions
- 1 cup cherry tomatoes halved
- 1/3 cup Kalamata olives sliced (optional)
- 2 cups baby spinach stir in to wilt (optional)
- 1 tbsp capers optional
- 1/4 cup feta cheese crumbled, for serving (optional)
Instructions
- Pat chicken breasts dry and season both sides with salt, pepper, oregano, and paprika.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 5 to 6 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate.
- Reduce heat to medium. Add minced garlic and cook for about 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits. Stir in lemon juice and lemon zest and simmer 2 to 3 minutes to reduce slightly.
- If using tomatoes, olives, or capers, stir them into the sauce and simmer 1 to 2 minutes. If using spinach, add it now and let it wilt.
- Return chicken to the skillet and spoon sauce over the top. Simmer 3 to 4 minutes to blend flavors.
- Remove from heat and stir in 2 tbsp extra virgin olive oil. Finish with chopped parsley and optional feta. Serve with your favorite spring sides.
Notes
For the cleanest Mediterranean flavor, keep heat gentle once lemon is added. If the sauce reduces too much, add a splash of broth. This recipe is great with asparagus, a cucumber tomato salad, or over quinoa for a balanced spring meal.