Easy Pan-Fried Chicken with Lemon and Oregano

    30 mins

    Chicken is pan-seared and simmered with lemon and herbs. A delectable easy meal idea.

    237 people made this

    Serves: 2 

    • 2 skinless, boneless chicken breast fillets
    • 1 lemon
    • salt and freshly ground black pepper to taste
    • 1 tablespoon (15ml) olive oil
    • 1 teaspoon dried oregano
    • 2 sprigs fresh parsley, for garnish

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cut lemon in half, and squeeze juice from 1/2 the lemon over 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, add the chicken. As you pan fry the chicken, add juice from the other 1/2 lemon, pepper to taste and oregano. Cook for 5 to 10 minutes on each side or until juices run clear. Serve with parsley for garnish.

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    Reviews in English (209)


    Yum!! I pounnded the chicken to an even thickness (which should be included in the recipe for those that follow recipes exactly). I did not add oregano or parsley, but did add very small amounts of the following to each side of the chicken: rosemary blend, garlic powder, and crushed red pepper flakes (along with the lemon juice, salt & pepper). I let it sit for about 10 minutes while I cooked wild rice and heated the olive oil in the pan for a minute. Then proceeded to cook the chicken. After I turned the chicken to cook the other side I started to steam broccoli. Everything was done at the same time and I had a nice quick hot lunch today. Excellent lemon flavor. Will serve again and try it out on the family.  -  05 Dec 2005  (Review from Allrecipes US | Canada)


    This is a awesome recipe. My family just loved it. I altered the recipe a little bit by adding some garlic to it. Mmmmm.  -  15 May 2005  (Review from Allrecipes US | Canada)


    This was good, but I didn't find the oregano really added anything to the recipe. I did add a little chicken broth towards the end of cooking that I reduced to make a sauce.  -  03 Dec 2003  (Review from Allrecipes US | Canada)