This skillet chicken is all about bright, savory contrast: golden-seared chicken breasts bathed in a garlicky lemon pan sauce that's tangy, a little spicy from red pepper flakes, and rounded out with a touch of Dijon. The sauce comes together right in the pan, reduced with chicken broth and fresh lemon juice until it's glossy and clings to every bite. Olive oil does the heavy lifting for searing and building flavor, which fits right in with the good-fats, whole-ingredients approach at the heart of this way of eating. Fresh garlic, lemon zest, and parsley keep things vibrant and herby rather than heavy, and the quick simmer means dinner is on the table in under 30 minutes. Serve it with a big pile of greens, some crusty bread, or a scoop of grains to soak up that sauce. It's a simple, satisfying dinner that slots easily into a Mediterranean-style rotation.
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Pat the chicken breasts dry with paper towels and season both sides evenly with the salt and black pepper.
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the undersides are deep golden and release easily from the pan.
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