Free Meal Plans: Herbed Skillet Chicken

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As the weather has grown warmer, my herb garden has been growing madly away. It’s so nice to be able to step outside and snip off fresh, delicious herbs to add to meals!

Add a squirt of lemon and who says you need to buy a pre-packed seasoning mix flavor is right there at your finger tips!


Veggie Beef and Rice Soup

This soup was the result of me cleaning out my crisper. Chock full of veggies, healthy brown rice and lean ground beef, it makes a filling lunch. Jake and I especially loved it topped with a sprinkle of blue cheese.

Veggie Beef and Rice Soup

Whole Wheat Buns


Roasted Salmon with Creamy Dill and Lemon Wine Sauce

Succulent salmon topped with a creamy white wine sauce pairs up perfectly with noodles and I must admit, I was jealous when Jake scored the leftovers for lunch the next day. This dish is really fast and easy to make, which is perfect when you are short on time to cook.

Roasted Salmon with Creamy Lemon and Dill Sauce

Buttered Egg Noodles



Apricot Garlic Shrimp

Since we live on the West Coast, seafood is a huge part of our diet. These sticky, sweet prawns would make a tasty appetizer as well as a delicious meal and go well with spicy peanut dipping sauce. You can grill them on the barbeque or right in your oven, just as I did.

Apricot Garlic Shrimp

Rice Pilaf

Citrus Salad


French Onion Burger

A juicy hamburger with lots of onion flavor topped with Swiss cheese and paired up with macaroni salad makes for a kid friendly, delicious dinner. The patties can be made ahead and frozen, ready for you to throw on the grill when you need them.

French Onion Burger

Macaroni Salad


Herbed Skillet Chicken

Tender, garlicky herbed chicken is so versatile-throw it in wraps, salads, or just delicious on it’s own!

This dinner came about because I was short on time and needed something quick and delicious.

We especially loved it with a mixture of fresh greens, strawberries, red onion, and raspberry vinegarette salad dressing.

Herbed Skillet Chicken

  • 2 whole boneless, skinless, chicken breasts, sliced into thin strips
  • olive oil
  • 1 lemon (zested..keep it aside)
  • 1/4 cup fresh chopped oregano
  • 4 garlic cloves, minced
  • salt and coarsely ground pepper

Heat enough olive oil to cover the bottom of your skillet over medium heat. Add about half of your chicken, because you don’t want to crowd the pan.

Allow the chicken to cook on one side, seasoning with salt and pepper. Before you stir or flip the pieces over, sprinkle in 1/2 of the garlic and oregano.

Turn the heat down if the garlic starts to brown-you don’t want browned, bitter garlic. The garlic and oregano will adhere to the chicken and give it a lot of flavor.

Just when you think the chicken is cooked through, add 1/2 of your lemon zest into the pan and then squeeze 1/2 the lemon over, stirring to bring up any browned bits and to get the flavor in there.

Remove the chicken to a plate and tent to keep warm while you repeat the steps with the other 1/2 of the chicken, garlic, oregano, lemon, etc. You’ll likely need to add a little more olive oil before you start.

Serve however you wish…and enjoy!

Serves 3-4

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