Seared Chicken Breast with Lemon Herb Pan Sauce. In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic. Return to the heat and bring to a simmer, stirring. Serve with the pan sauce and garnish with remaining herb/lemon mixture if desired.
I love that this recipe doesn't require many ingredients yet it still yields amazingly flavorful end results, and it all thanks to that bright lemon and creamy butter.
With this recipe you get perfectly tender, golden brown pan seared chicken breasts that are coated in that quick lemon pan sauce.
This super quick and easy seared skillet chicken topped with a delicious garlic and herb pan sauce that's sure to be a hit!
You can have Seared Chicken Breast with Lemon Herb Pan Sauce using 9 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Seared Chicken Breast with Lemon Herb Pan Sauce
- Prepare 1/3 cup of fresh parsley, chopped.
- It's 1 tbsp of fresh thyme.
- Prepare 1 tbsp of fresh lemon peel, sliced into thin strips.
- Prepare 2 medium of garlic cloves.
- You need 3 tbsp of olive oil.
- Prepare 4 of chicken breasts, halved.
- Prepare 1/2 cup of chicken stock.
- It's 1 of kosher salt.
- It's 1 of black pepper.
It's a flavorful protein rich dish, and just what you need for busy weekdays. In this healthy chicken recipe, chicken breasts are quickly pan-seared and then topped with a lemon-herb cream sauce. The healthy cream sauce recipe uses yogurt and actually contains no cream at all. The cream sauce also pairs well with seasoned pan-seared cod or salmon.
Seared Chicken Breast with Lemon Herb Pan Sauce step by step
- In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel..
- Season the chicken with kosher salt and black pepper..
- Cook chicken in olive oil over medium-high heat for 6-8 minutes or until browned. Turn the chicken only once in between..
- Transfer the chicken to plate.
- Remove the skillet off the heat. Add in the stock and scrape up the brown bits..
- Add in the lemon/herb mixture..
- Return back to heat and bring to a simmer. Return chicken back to skillet, turn to coat, simmer covered for about 6-8 minutes..
- Serve with pan sauce and garnish with remaining herb/lemon mixture if desired..
Serve the chicken and sauce with steamed broccoli or green beans for a healthy dinner. Seared Chicken Breasts with Lemon Herb Pan Sauce Simple for a mid week dinner yet fancy enough for company.. How To Make A Pan Sauce For Chicken Breasts. In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel. Season the chicken with kosher salt and black pepper.