Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon (5g) dried oregano
  • 1 teaspoon (5g) dried thyme
  • ½ teaspoon (2.5g) salt
  • ½ teaspoon (2.5g) black pepper
  • Juice of 1 lemon (about 2 tablespoons / 30 ml)
  • 1 cup (240 ml) chicken broth
  • 1 tablespoon (15g) unsalted butter
  • 1 tablespoon (15g) all-purpose flour

Instructions:

  1. Pat chicken breasts dry and season both sides with salt, pepper, oregano, and thyme. Drizzle with olive oil and lemon juice, ensuring even coating.
  2. Heat the skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes on each side until golden brown and cooked through. (Internal temperature should reach 165°F / 75°C.) Remove chicken from skillet and set aside.
  3. In the same skillet, add minced garlic, sautéing for 1 minute until fragrant. Stir in chicken broth and bring to a simmer. In a small bowl, mix butter and flour together, then whisk into the broth until sauce thickens.
  4. Return the chicken to the skillet, spoon sauce over, and cook for an additional 2-3 minutes. Serve immediately, drizzled with remaining sauce.