A bright and flavorful chicken dish featuring zesty lemon and fresh basil, perfect for a light yet satisfying meal.

4 boneless, skinless chicken breasts

2 tablespoons olive oil

3 cloves garlic, minced

Juice and zest of 1 lemon

1/4 cup fresh basil leaves, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1/4 cup low-sodium chicken broth or water

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Preheat the oven to 375°F (190°C).
In a large oven-safe skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Season the chicken breasts with salt, pepper, and red pepper flakes if using.
Place the chicken in the skillet and sear for 3-4 minutes on each side until golden brown.
Remove the skillet from heat. Pour lemon juice, lemon zest, chicken broth, and chopped basil over the chicken.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from oven and spoon the pan juices over the chicken before serving. Garnish with extra fresh basil if desired.

You can add cherry tomatoes to the skillet before baking for a sweet, juicy contrast.

Substitute lemon thyme for basil for a different herbal flavor.

Add a splash of heavy cream or coconut milk after baking for a creamier sauce.

Swap chicken broth for white wine to deepen the flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet or oven to keep chicken tender.

Red pepper flakes are optional and add mild heat.

Use bone-in chicken breasts but increase baking time to 25-30 minutes after searing.

Substitute dried basil if fresh is unavailable, adding it earlier during cooking.

Recipe is naturally gluten-free if broth is gluten-free certified.

Grilling is a great alternative to baking after searing.