Start by seasoning your chicken breasts with salt, pepper, thyme, and rosemary. You don’t have to go crazy with the seasoning, but make sure the chicken is evenly coated on both sides. I like to rub the seasoning into the chicken a bit—kind of like giving it a little massage. It helps the flavors soak in, and it makes me feel like a pro chef (even though this is a super easy recipe!).

Now, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts to the pan. You should hear that satisfying sizzle—if you don’t, your pan isn’t hot enough, so just let it heat up a bit more.

Sear the chicken for about 4-5 minutes on each side. You’re looking for a golden, crispy crust on the outside, which will lock in all the juiciness. When the chicken is nice and browned on both sides, take it out of the pan and set it aside for a moment. Don’t worry if there are little bits of chicken left in the pan; that’s where the flavor is!

In the same pan, add the remaining tablespoon of olive oil and toss in the minced garlic. Let it cook for about 1 minute until it’s fragrant. You’ll know it’s ready when it smells like garlic heaven and starts turning a little golden.

Once the garlic is done, add the lemon zest. This is the key to that bright, fresh flavor that really makes the dish shine. The zest gives a nice, citrusy fragrance that will have your kitchen smelling amazing.

Now, pour in the chicken broth (or white wine, if you're feeling fancy). Use a wooden spoon to scrape up all the brown bits stuck to the bottom of the pan—those little bits are packed with flavor and are what make the sauce so delicious. Squeeze the juice of the lemon into the pan, and stir everything together.

Return the chicken breasts to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and let everything simmer for about 10-12 minutes. You want the chicken to cook through and soak up all that delicious lemon garlic sauce. If you’re using chicken thighs, it might take a little longer, so just check the internal temperature. The chicken should be at 165°F when done.

While the chicken is simmering away, take a few minutes to relax. Maybe pour yourself a glass of wine (or, you know, water if you’re keeping it healthy). The beauty of this recipe is that while the chicken does its thing, you don’t have to do anything else!

Once the chicken is cooked through, remove it from the pan and place it on a plate. Spoon some of that heavenly lemon garlic sauce over the top. If you’ve got fresh parsley, chop it up and sprinkle it on top. It adds a nice burst of color and a little freshness that balances out the richness of the sauce.