Recipe: Yummy Seared Chicken Breast with Lemon Herb Pan Sauce

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

It's 1/3 cup of fresh parsley, chopped.
You need 1 tbsp of fresh thyme.
It's 1 tbsp of fresh lemon peel, sliced into thin strips.
It's 2 medium of garlic cloves.
Prepare 3 tbsp of olive oil.
It's 4 of chicken breasts, halved.
Prepare 1/2 cup of chicken stock.
You need 1 of kosher salt.
Prepare 1 of black pepper.

Seared Chicken Breasts with Lemon Herb Pan Sauce Simple for a mid week dinner yet. Pan-seared chicken breast in a lemon garlic butter sauce with green beans and mushrooms. Whether in a stir fry, or homemade fried rice or even baked thighs, you cannot go wrong with an easy chicken recipe. Pan-seared Chicken in Lemon Basil Cream Sauce is super easy to throw together, and uses up some of that fresh garden basil.

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..

Chicken tenderloins are quick to cook on the stovetop, and the sauce has such bright lemony flavor! Pound the thicker parts of the chicken breasts with a meat mallet to even out their thickness, this way it cooks evenly. The drier exterior will encourage browning. Cook in oil so the chicken doesn't stick. Don't use too much or it will just splatter all over the place.