Seared chicken breast with lemon herb pan sauce

It tastes super-duper extra fancy… but it’s truly not hard to make at all.!
All the magic happens in one pan, which translates to making this easy chicken dish any night of the week.


This dish is all that and a bag. It’s humble, yet impressive… but most importantly, it’s deeelicious.!!

Using fresh herbs in this dish is key. The combination of fresh herbs and lemon rind pack so much bright flavor that dried herbs just can’t achieve.

I promise you will love it!



Everyone absolutely love this seared chicken breast with lemon herb pan sauce recipe. Most nights I serve it with roasted broccoli, these potatoes and if I’m really feeling it- then these rolls.

Seared Chicken Breasts with Lemon Herb Pan Sauce Recipe
Simple for a mid week dinner yet fancy enough for company.



INGREDIENTS:

  • 1/3 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon lemon peel, sliced into thin strips
  • 2 garlic cloves, finely minced or crushed through a garlic press
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts, butterflied the whole way through (or 4 chicken breast halves)
  • 1/2 cup of chicken stock, plus more as needed

DIRECTIONS:

  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

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