Pan Seared Chicken Breasts – a delicious recipe with chicken, thyme, lemon juice, kosher salt, black pepper, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place breasts in shallow dish and toss with lemon juice.
2
Marinate, turning once or twice for thirty minutes at room temperature.
3
Arrange a rack at center position and preheat the oven to 350.
4
In small bowl, mix together thyme, salt and pepper.
5
Pat breasts dry and coat on both sides with some of the thyme mixture.
6
Heat olive oil in a large, ovenproof skillet set over medium high heat.
7
Saute chicken until golden on both sides, about 2 minutes per side.
8
Place pan iwth chicken in overn and bake until juices run clear when chicken is pierced with a sharp knife, about 10-12 minutes.
9
To serve, spoon some tapenade on top of each breast and sprinkle with goat cheese.
412
kcal
Calories
22
g
Fat
3
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 boneless skinless chicken breast halves (about 6-7 oz each), 1 tablespoon dried thyme, ¼ cup fresh lemon juice, 1 teaspoon kosher salt, and more.
Yes, Pan Seared Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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