Seared Chicken Breast with Lemon Herb Pan Sauce
Seared Chicken Breast with Lemon Herb Pan Sauce

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, seared chicken breast with lemon herb pan sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Seared Chicken Breast with Lemon Herb Pan Sauce is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Seared Chicken Breast with Lemon Herb Pan Sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.

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.

To get started with this recipe, we must first prepare a few components. You can cook seared chicken breast with lemon herb pan sauce using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Seared Chicken Breast with Lemon Herb Pan Sauce:
  1. Take 1/3 cup fresh parsley, chopped
  2. Prepare 1 tbsp fresh thyme
  3. Make ready 1 tbsp fresh lemon peel, sliced into thin strips
  4. Take 2 medium garlic cloves
  5. Take 3 tbsp olive oil
  6. Get 4 chicken breasts, halved
  7. Make ready 1/2 cup chicken stock
  8. Take 1 kosher salt
  9. Prepare 1 black pepper

Chicken with Tomato-Herb Pan Sauce and Polenta by The Gingered Whisk. Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce by Closet Cooking. 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.

Instructions to make Seared Chicken Breast with Lemon Herb Pan Sauce:
  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.

The cream sauce also pairs well with seasoned pan-seared cod or salmon. 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. I may even want to try this again in pasta form because like I said. The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end.

So that is going to wrap it up with this exceptional food seared chicken breast with lemon herb pan sauce recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!