Delicious Seared Chicken Breast with Lemon Herb Pan Sauce Recipes

Seared Chicken Breast with Lemon Herb Pan Sauce. Seared chicken swimming in a lemon herb pan sauce is easy and delicious! Place the chicken breast halves back into the sauce and turn to coat, spooning the sauce over top. Season the chicken with kosher salt and black pepper.

Serve with pan sauce and garnish with remaining herb/lemon mixture if desired. But more importantly, I need this lemon cream sauce in my life more than anything. Coupled with the browned up bits from searing the chicken with added butter, garlic, and heavy cream, this cream sauce is E-P-I-C. You can cook 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

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

I may even want to try this again in pasta form because like I said. In this healthy chicken recipe, chicken breasts are quickly pan-seared and then topped with a lemon-herb cream sauce. The healthy cream sauce recipe uses yogurt and actually contains no cream at all. The cream sauce also pairs well with seasoned pan-seared cod or salmon.

Seared Chicken Breast with Lemon Herb Pan Sauce step by step

1. In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel..
2. Season the chicken with kosher salt and black pepper..
3. Cook chicken in olive oil over medium-high heat for 6-8 minutes or until browned. Turn the chicken only once in between..
4. Transfer the chicken to plate.
5. Remove the skillet off the heat. Add in the stock and scrape up the brown bits..
6. Add in the lemon/herb mixture..
7. Return back to heat and bring to a simmer. Return chicken back to skillet, turn to coat, simmer covered for about 6-8 minutes..
8. Serve with pan sauce and garnish with remaining herb/lemon mixture if desired..

We love this lemon herb recipe because it has a little tang and is also savory and filling. You will start this recipe by making a quick marinade for the chicken of lemon juice and herbs. After that, it is as simple as placing the chicken breasts on a baking pan, layering lemon slices over the top, and. Pan-roasted chicken with pan sauce—like this one flavored with fresh rosemary and lemon—is the ultimate weeknight staple. Searing airline chicken breasts in a hot skillet and finishing them in the oven with the help of a thermometer ensures juiciness, while adding a few teaspoons of gelatin to.