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Easy pan-fried chicken with lemon and oregano recipe

Easy pan-fried chicken with lemon and oregano recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

In this delectable Mediterranean-inspired midweek supper, chicken breasts are pan-seared and simmered with lemon and herbs.

334 people made this

IngredientsServes: 2

  • 2 skinless, boneless chicken breast fillets
  • 1 lemon
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 2 sprigs fresh parsley, for garnish

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Cut lemon in half, and squeeze juice from 1/2 the lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small frying pan over medium low heat.
  2. When oil is hot, put chicken in frying pan. As you pan fry the chicken, add juice from other 1/2 lemon, pepper to taste and oregano. Cook for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

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Reviews & ratingsAverage global rating:(326)

Reviews in English (213)

I decided to do this for Sunday lunch today as a change. I used Herbes de Provence as I didn't have oregano which worked very well. I found I needed to add more olive oil towards the end to stop the pan drying out and stop burning. The end result though was DELICIOUS! I served with new potatoes, gently crushed with olive oil drizzled over, leeks baked in butter and roasted carrots-21 Oct 2012

This dish is a great and easy one for weekday dinners or if you want something quick, but not from a box. I thought the juice from two lemons would be too much, but it wasn't overpowering at all. Threw it in with some baked potatoes and salad and it made for a tasty dinner.-09 Sep 2008

Simple and delectable.-02 Sep 2011

30 Minute Pan Fried Chicken

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Put together a delicious and easy 30 minute dinner with this recipe for Pan Fried Chicken It’s a bit addicting!!

Some other favorite recipes that use chicken thighs include Teriyaki Chicken, Oregano Chicken and Crock Pot Butter Chicken.

Why You’ll Love this Chicken Recipe

The chicken is coated in flour and seasoning before it’s quickly pan-fried in a bit of olive oil. The flour creates a nice crust, while also providing a bit of thickener for the sauce. After the chicken is cooked through, make a simple sauce with butter and chicken broth and finish everything off with fresh herbs.

You’ll love both how easy this dish is to prepare, and how tasty it is. I promise it’s a recipe you’ll want to come back to again and again!

So let’s get cooking, shall we?

Related Video

This is a Quick-Easy 4-star meal. Usually bake/broiled in the oven, but I tried two portions (no butter, sup w more evoo) in stove-top cast iron pan tonight. Cooked each side for 8-10 minutes on medium-high heat. The garlic-oregano mix makes for a great reduction.

Made it exactly as written. Well, I might have thrown in an extra clove of garlic for good measure. -) It was great. Served with rice. Will make it again.

Wonderful! - I used thighs instead of breasts. It came out super moist. And we're planning to use the herb butter on pork chops next.

Mine tuned out a little too dry.

oregano really overpowered the pepper flakes and garlic, it had an odd taste to it, my husband did not care for it - so next time no oregano

Lets just say chef Ramsey wouldn't have let me put this out on the floor. lol Next time I will use thinner chicken breast. So unfortunately I wasn't abe to enjoy it like I know I could have. Will definitly try again.

Started with good chicken, added butter and fresh herbs - the results had to be good, right? I was a bit disappointed. I expected more from this dish. Just OK. No synergy to the ingredients/methods to raise this to a more delicious meal.

I'll definitely make this again. I was looking for something quick to make with what I had on hand. I subsituted with about 1/2 tblsp of dried oregano and it was still really tasty. Check out the similar recipe from Gourmet Jul ✅, "Pan Seared Chicken with Tarragon Butter Sauce."

A pretty easy, pretty tasty dish that Iɽ definitely make again. Nothing incredible, just a good, solid chicken dish.

Used less butter. Has a good taste. Cooked mushrooms in the butter mixture with the chicken and they were amazing!

Absolutely delectable. This could be served in fine restaurants.

The oregano sets the stage as the aroma fills the air during preparation! The chicken breasts look fabulous with their crisp, brown appearance. The flavor is simple and full of impact.

Great way to prepare chicken! I've served it several times to guests, and it's always a hit, even the time when I added WAY too much salt by mistake. ) I've used boneless/skinless and bone-in/skin-on breasts and even thighs in a pinch - it's always delicious. Be warned - the aroma may draw in strangers off the street.

Tasty but nothing special. We'll probably have it again as the husband said "save that recipe".

I was a bit hesitant to make this due to some of the reviews that said this dish was bland. This dish is FANTASTIC. I DID make a few adjustmants to the recipe though. Here they are: I used 4 large garlic cloves rather than just 1. I also added about 2 teaspoons of capers to the garlic butter. I pan fried some sliced mushrooms in butter and spread the mushrooms on top of the chicken after I had spread the oregeno butter on the skin of the chicken (on a plate and not in the pan). The result was a very gourmet dish that my wife loved with little effort. Again, HIGHLY RECOMMEND with these adjustments. Served with rice and steamed spinach. Yum.

NOthing spectacular. Did not meet my expectations -- this turned out to be basic chicken and bland.

Okay, but don't like it well enough to make again. My husband liked it with a side of spaghetti with marina sauce.

The dish was pretty good - not great but good. We followed the recipe exactly except for we did not use fresh oregeno - we used dried. It was a bit salty though and the flavor needed some zest - I am gong to try it again with capers.

I combined this recipe with the chilie and honey chicken recipe. (Due to our lack of some of the ingredients in this recipe). It was a wonderful way to spice up the chicken.

This is by far my favorite recipe. I use boneless, skinless chicken breasts and slice them down the middle, then I put the herb butter inside the breast. It comes out juicy and absolutely delicious! In the summer, it tastes awesome on the grill too!

I doubled the amount of garlic called for the in the recipe, and used cubed chicken and 1 tsp of dried oregano instead, because that was all I had. I melted the butter mixture in a pan and sauteed the chicken in it. I served it with jasmine rice. The house smelled wonderful! Next time I would reserve part of the butter to put on top the chicken, though. This definitely goes on our 'make again' list, especially since it was so quick and easy! Next time I'll definitely try it with fresh oregano, I'm sure it will be even better!

Made it once per recipe with boneless breasts, and it came out tough. Next time around I kept the boneless breasts, but was still able to cut slits. Reduced oil to 1/2 tbsp, and cooked medium low uncovered 4 minutes on each side, then covered for another 6. Second iteration is WAY better, could cut the meat with a fork! It also worked for one to fold the chicken over a pat of the butter mixture. Perfect with some roasted potatoes and blanched vegetables, with a little country french bread.

Easy and tasty, though hardly anything to write home about. It seemed to lack depth, as the oregano overpowered all else, although, admittedly, I may have added too much. This recipe is, however, definitely good for a weeknight, and I'll certainly make some variation of it again.

To be honest, I have not made this yet. However, I did want to post that the oregano garlic butter is AMAZING when stuffed inside chicken breasts and used in the Garlic Roasted Chicken breast recipe. Delicious!

Easy roasted chicken thighs with lemon and oregano

Do you love chicken but don't want to be stuck in the kitchen prepping and cooking? Lucky for you, TODAY is teaming up with celebrity chefs to make things simpler for you. Join TODAY's "Super Simple Chicken: The Only Recipes You'll Ever Need," cooking series, which features five days of delicious dishes.

On Day 5, make these simple, delicious roasted chicken thighs with lemon and oregano, courtesy of Adam Rapoport, editor-in-chief of Bon Appetit.

Shopping list/Ingredients

  • 1 lemon
  • 4 large or 8 small skin-on, boneless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 3 teaspoons olive oil, divided
  • 3 sprigs oregano
  • 1 tablespoon minced shallot
  • 1/2 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/2 cup low-sodium chicken broth

Preheat oven to 425 degrees. Very thinly slice half of lemon discard any seeds. Cut remaining lemon half into 2 wedges.

Season chicken thighs with salt and pepper.

Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.

Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.

Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.)

Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes cook, stirring frequently, until fragrant, about 1 minute. Remove skillet from heat. Add wine cook over medium heat until reduced by half, 1-2 minutes. Add broth cook until thickened, about 3 minutes.

Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm.

Easy One Pan Greek Chicken with Olives

Break out of the weeknight dinner rut with this easy 30-minute recipe for Greek chicken thighs with olives, tomatoes, artichokes, and lemon. This packs a ton of amazing Mediterranean flavors into just one skillet. Good for the cook and the dishwasher, too!

Let’s hear it for the one skillet dinner. Especially one that makes no compromises. A well-balanced meal that’s simple, healthy, and flavorful. That’s the trifecta for dinner success!

Today we’re talking about a Greek chicken skillet that’s all that and checks two additional boxes: juicy chicken and the oh-so-popular flavors of Mediterranean cuisine. Bold oregano, ripe tomatoes, fresh lemon, light artichokes, and – the real stand-out – briny Kalamata olives. If you’re not already cooking with olives, get excited, because this dinner will persuade you they’re not just for the appetizer tray.

Another feature that sets this recipe apart is the use of chicken thighs. It’s common to favor chicken breasts for everyday, but on many occasions, thighs are actually juicier and more forgiving to slight variations in the cooking time. This makes them ideal for a recipe like this, in which you want the chicken to spend extra time on the stove, simmering away and mingling with all the other ingredients – without drying out!

In addition to boneless, skinless chicken thighs, you’ll need the following.

  • Fresh tomatoes – Roma or greenhouse on-the-vine varieties are a good option year-round.
  • Kalamata olives – jarred is fine.
  • Artichoke hearts – you can skip these if artichokes aren’t your thing, but they definitely add another dimension of flavor and texture.
  • Spices and basics – oregano, garlic powder, salt, pepper, and olive oil.
  • Chicken broth.
  • Lemon juice.

A sprinkle of fresh parsley and a few strategic lemon wedges make the whole dish look extra fancy at the end, too, if you’re cooking to impress!

How To Make Greek Chicken With Olives

This recipe is simple and fool-proof!

Start by seasoning the chicken. Make your life easier and your food prep safer by using a cutting board like this one* that easily pops in the dishwasher.

Then, brown the chicken by cooking for 3-4 minutes on each side in a drizzle of olive oil in a hot skillet. This also gives you a little time to prep the remaining ingredients, if you haven’t already.

Then it’s time to add the remaining ingredients: chicken broth, lemon juice, and all the truly good stuff. Olives and tomatoes and artichokes make this recipe sing. Bring everything to a boil, then reduce to a simmer and cover for 10 minutes or so.

The simplest way to guarantee perfectly tender, juicy chicken each and every time is to invest in and use an instant read thermometer. A model like this one* is small, reliable, inexpensive, and saves so much stress from potentially ruined dinners!

Of course, then you have to also remember to use it. I keep mine in the drawer with the silverware and salad tongs, right next to the stove, so it’s easy to grab at a moment’s notice. Check the skillet periodically, and as soon as the thickest part of your chicken reads 165 degrees F or above, dinner is done!

What To Serve With It

Keep it simple on the sides, because this skillet already has a lot going on! You might serve it with:

  • Lemon butter orzo
  • Rice (white, brown, or cauliflower)
  • A bit of lightly-dressed arugula, spinach, or kale
  • Crusty bread – the better to mop up all that great pan sauce!

Enjoy! If you make this One Pan Greek Chicken or any other recipe from Nourish and Fete, please rate it and leave a comment below. We love hearing from you, and other readers will benefit from your experience!


Position oven rack 4 inches from the broiler and then turn on broiler. Place a large plate next to the stove to put the chicken as it cooks.

Sprinkle the chicken cutlets all over with the salt and the oregano.

In a large, ovenproof skillet, over medium-high heat, add 1 tablespoon of the oil and let it heat up for about 20 seconds. It will thin out as it heats but shouldn't start to smoke. Add as many pieces of the seasoned chicken to the skillet as fit in one layer without overlapping (usually 2 or 3). Let the chicken cook until it is pale golden on the bottom (about 2 minutes), then use tongs to flip them and let them get golden on the other side, another 1-2 minutes longer. Transfer cooked chicken to the plate and continue cooking the remaining chicken, adding more oil if the pan looks dry.

When the chicken is browned, add 1 tablespoon oil to the pan and stir in the garlic. Cook, stirring, for about 30 seconds to a minute, just until you can smell it. Stir in the marinara sauce, 2 tablespoons of the Parmesan and pepper, and let the sauce come to a simmer.

Nestle the chicken cutlets into the sauce, then spoon the sauce over to cover the chicken (mostly covered the chicken can poke through a bit).

Sprinkle the mozzarella and the remaining 2 tablespoons Parmesan evenly over the chicken, Transfer skillet to the broiler and broil for 1-3 minutes, or until the cheese has melted and browned in spots. Keep your eye on it the cheese can go from melted to burnt in under a minute. Sprinkle with basil, if using, and serve immediately.

How to Pan-Fry Sea Bass

If you&rsquove ever made chicken piccata before, the process for this is very similar. First, pat the fish dry. It&rsquos important that most of the moisture is removed from the fish, so it gets a nice brown color on the outside.

Next dredge the fish in a mixture of all-purpose flour, kosher salt, and black pepper. Dredging simply means coating it in the flour mixture, and shaking off any excess. You should have a nice, thin coat of flour, salt, and pepper that covers every square inch of the surface of the fish.

Then, cook the fish in a mixture of olive oil and butter.

The butter gives it a rich, golden color, while the olive oil makes it crispy. Mixing the two is my favorite way to pan-fry almost anything.

The fish will only take about 3-4 minutes to cook on each side, if you are using thin pieces of sea bass (I used frozen Barramundi). Once they&rsquore finished, set them aside on a plate.

How long do you marinate chicken?

Marinate the chicken for at least 30 minutes, and I find 2 hours gives the best flavour.

You can technically marinate chicken breasts and thighs for up to two days in the fridge, but I don&rsquot find the flavour changes much as you increase the marinating time from 2 hours.

Plus, you may end up with mealy chicken when there&rsquos an acidic component like lemon or lime juice in the marinade as it starts to break down the meat after a certain point.

My recommendation is to cook it the same day you&rsquore marinating, or to freeze it and let it marinate as it defrosts overnight in the fridge or for a couple hours in cold water.

Incredibly Easy Pan Fried Chicken Drumsticks

Taking our seasoning one step further, I’ve opted to use Garlic Powder, Smoked Paprika, and Italian Herbs. You can use any other spices you like from oregano to cumin. The options and spice combinations are honestly endless.

Here’s how to make these easy drumsticks:

After patting our drumsticks dry using a paper towel, we’ll combine our spices together and evenly sprinkle them over the drumsticks before rubbing the spices into the chicken. If you like you can take it one step further and rub the seasoning under the skin, using your fingers to create a pocket and working around the drumstick, being careful to not pull the skin off or tear it.

To a hot pan (I highly recommend using a cast iron skillet if you have one) we’ll add our oil, swish it around to evenly coat the bottom of the pan and once the oil is hot, we’ll add our seasoned drumsticks and let them cook undisturbed for 6-7 minutes before we rotate them 1/3 of the way and allow them to cook for another 6-7 minutes. Finally one last 1/3 rotation and a 6-7 minute cook and our drumsticks are done! For an extra bit of decadence, you can add a tbsp of butter to the pan to finish your chicken in.

Now, the length of cook time your drumsticks will need are dependant on the size of them. My 6 drumsticks weighed in at about 2 lbs. For extra large drumsticks I highly recommend finishing in the oven at 400F for about 8-10 minutes once you’ve cooked them in the skillet and browned all sides and crisped up the skin.

If in doubt as to the doneness of your chicken, you can either measure it’s internal temperature which should be 165F or simply cut into your leg and check the inside to ensure doneness.

With your chicken done, remove them from the skillet. Plate and serve with your favorite side. Tonight for dinner I’m serving it with a creamy butternut brown rice that is similar to a veggie packed risotto!

In need of side inspiration? Try one of the following recipes as a side dish:

What do you like to serve and enjoy your chicken with? What sort of spice or flavor combinations do you prefer? Let us know in the comment section below!