Seared Chicken Breast With Lemon Herb Pan Sauce – a delicious recipe with parsley, thyme, lemon peel, garlic, butter, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic.
2
Add butter and olive oil to a large 10 to 12-inch skillet and heat over medium-high heat.
3
Season one side of the chicken with kosher salt and black pepper.
4
Once pan is hot, sear the chicken for 3 to 4 minutes or until browned and releases easily from the pan. Turn the chicken and cook for an additional 3 minutes. Transfer chicken to a clean plate and repeat with remaining chicken breasts.
5
Reduce the heat under the skillet to medium-low. Add in the stock and scraping up the browned bits on the bottom of the pan. Stir in the lemon/herb mixture and bring to a simmer. Return the chicken back to the skillet, spooning the sauce over top. Cover and simmer for about 4-6 more minutes or until chicken is fully cooked. If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock.
6
Serve with the lemon and herb pan sauce over top.
277
kcal
Calories
10
g
Fat
19
g
Carbs
29
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 8 ingredients. The key ingredients include: 1/3 cup fresh parsley chopped, 1 tablespoon fresh thyme leaves chopped, 1 tablespoon lemon peel sliced into thin strips, 2 garlic cloves finely minced or crushed through a garlic press, and more.
Yes, Seared Chicken Breast With Lemon Herb Pan Sauce 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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