Place the chicken breasts in a mixing bowl and pour over the lemon juice. Add the lemon zest, minced garlic, salt, and pepper.
4 pieces chicken breasts, 1/4 cup fresh lemon juice, 1 tbsp lemon zest, 2 cloves garlic, 1 tsp salt, 1/2 tsp black pepper
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the chicken to marinate and absorb the flavors.
Heat a skillet over medium-high heat and add the olive oil. Once hot, remove the chicken from the marinade (letting excess drip off) and place it in the pan.
4 pieces chicken breasts, 2 tbsp olive oil
Cook the chicken for about 5-6 minutes per side, until golden brown and cooked through with an internal temperature of 165°F (75°C). Flip once and see a well-browned crust forming.
Once cooked, remove the chicken from the pan and let it rest for a few minutes. In the same pan, add a splash of water or chicken broth if needed, and cook until the sauce thickens slightly and becomes glossy. Scrape up any browned bits for flavor.
Slice the rested chicken, arrange on plates, and spoon the citrus sauce over the top. Serve immediately.
