Pan-Fried Chicken Breasts with Gremolata By Daphne Oz

Total Time
1 hr
15 min
25 min
The bright combination of garlic and herbs with some zippy lemon zest is called GREMOLATA! Get to know it, because having this mix at your fingertips is equally great for dunking bread, glossing any protein, or drizzling over pasta.


Uncooked boneless skinless chicken breast(s)

1¼ pound(s), 4 [5 oz] pieces

Fresh shiitake mushroom

1 cup(s), baby variety, sliced

Fresh thyme

8 sprig(s)

Fresh parsley

12 sprig(s), 1 small bunch, flat leaf Italian, leaves pulled and tender stems minced

Garlic clove

2 clove(s), minced, grated, or pressed

Lemon zest

1½ tsp

Extra virgin olive oil

¼ cup(s)

Flaky salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), freshly cracked, or to taste


  1. Take chicken out about 20 minutes before you are ready to cook so it reaches room temperature and cooks more evenly.
  2. Dry chicken on a paper towel and season with salt and pepper on both sides.
  3. Set a cast iron skillet over medium high heat and get it nice and hot before laying the chicken inside, being careful not to overcrowd. Allow to cook about 12 minutes.
  4. Flip and cook another 10 minutes or until done (or 5-7 minutes if you are finishing in the oven).
  5. A couple minutes before the chicken is finished cooking, add in the mushrooms and fresh thyme and distribute evenly around the chicken to cook in its rendering fat.
  6. Meanwhile, make the gremolata: In a small bowl, combine the parsley leaves and stems, garlic, lemon zest, and olive oil.
  7. Serve chicken garnished with a generous spoonful of gremolata and a sprinkle of salt and pepper to taste.
  8. Serving size: 1 chicken breast, a few mushrooms, and 1 heaping tbsp gremolata