Speedy Lemon-Herb Chicken Breasts

  • Prep 20 min
  • Total 20 min
  • Servings 4
Speedy Lemon-Herb Chicken Breasts


Flour for dredging
Salt and freshly ground black pepper
boneless, skinless chicken breasts (about 1 1/4 lb)
Olive oil as needed
cup Progresso™ reduced sodium chicken broth from a 32-oz carton
tablespoons fresh lemon juice
tablespoons minced parsley leaves


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  • 1
    Place an inch of flour on a plate and season with salt and pepper. Dredge the chicken breasts in the flour to lightly coat.
  • 2
    Heat a 12-inch skillet, heat oil (1/4 inch) over medium-high heat until a pinch of flour sizzles when dropped in.
  • 3
    When the oil is hot, add chicken breasts to the pan. Cook until the chicken is nicely brown on the first side, about 5 to 7 minutes, then turn and cook on the second side, about 5 to 7 minutes, lowering the heat a bit if the coating begins to scorch. Cook until juice of chicken is clear when center of thickest part is cut (165°F).
  • 4
    When the chicken is done, remove to a plate and tent to keep warm. Add broth, lemon juice and parsley to the pan and cook, stirring until the liquid is reduced by half, about 1 to 2 minutes. Return the chicken breasts to the pan and turn to coat with the sauce.
  • 5
    Slice the chicken breast and serve on a bed of rice and or spinach drizzled with a little more sauce.



Expert Tips

  • To make a speedy side dish, add 2 cups of fresh baby spinach to the pan after you’ve removed the chicken breast and heat through until it is just wilted. To serve, place the spinach on a plate to make a bed, slice the chicken and arrange on top of the spinach, and drizzle with more sauce.
  • To make a richer sauce, swirl 1 tablespoon of butter into the pan and melt it into the sauce before drizzling over the chicken.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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