Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, seared chicken breast with lemon herb pan sauce. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Seared Chicken Breast with Lemon Herb Pan Sauce is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Seared Chicken Breast with Lemon Herb Pan Sauce is something which I have loved my entire life.
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.
To get started with this recipe, we must first prepare a few ingredients. You can cook seared chicken breast with lemon herb pan sauce using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Seared Chicken Breast with Lemon Herb Pan Sauce:
- Prepare 1/3 cup fresh parsley, chopped
- Prepare 1 tbsp fresh thyme
- Take 1 tbsp fresh lemon peel, sliced into thin strips
- Take 2 medium garlic cloves
- Prepare 3 tbsp olive oil
- Make ready 4 chicken breasts, halved
- Take 1/2 cup chicken stock
- Make ready 1 kosher salt
- Prepare 1 black pepper
Serve the chicken and sauce with steamed broccoli or green beans for a healthy dinner. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Seared Chicken Breasts with Lemon Herb Pan Sauce Simple for a mid week dinner yet fancy enough for company..
Instructions to make Seared Chicken Breast with Lemon Herb Pan Sauce:
- 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.
Seared Chicken Breasts with Lemon Herb Pan Sauce Simple for a mid week dinner yet. Season chicken with salt and pepper, and brown on both sides in the skillet. The sauce for these pan seared chicken breasts couldn't be any easier to make - it's simply browned butter with a little bit of honey, lemon juice and fresh thyme leaves stirred in. Drizzle the sauce over the chicken and vegetables and dinner is done. I like to serve some bread on the side to round out the meal, or if you don't mind cleaning one more pan some orzo pasta would be nice.
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