This skillet chicken is all about bold, bright flavor built from real ingredients you can name without any asterisks. Chicken breasts get a hard sear in olive oil until deeply golden, then rest while a quick pan sauce comes together right in the same skillet — sliced garlic goes golden and fragrant, red pepper flakes bring a gentle kick, and a splash of chicken broth deglazes all those browned bits into something worth spooning over every bite. Fresh lemon juice and zest keep the sauce sharp and clean, while a touch of Dijon mustard rounds it out with just enough tang to tie everything together. Finished with parsley and extra lemon slices, it's a fast, satisfying dinner that leans on whole ingredients and simple technique rather than anything processed. This one's a genuinely solid pick for a Whole30 kitchen, no fuss required to make it fit.
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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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