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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.
Seared Chicken Breast with Lemon Herb Pan Sauce is one of the most popular of current trending foods on earth. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. They're nice and they look wonderful. Seared Chicken Breast with Lemon Herb Pan Sauce is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have seared chicken breast with lemon herb pan sauce using 9 ingredients and 8 steps. Here is how you can achieve it.
Ingredients needed to make Seared Chicken Breast with Lemon Herb Pan Sauce:
- 1/3 cup fresh parsley, chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh lemon peel, sliced into thin strips
- 2 medium garlic cloves
- 3 tbsp olive oil
- 4 chicken breasts, halved
- 1/2 cup chicken stock
- 1 kosher salt
- 1 black pepper
Serve with pan sauce and garnish with remaining herb/lemon mixture if desired. 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.
Directions to serve 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.
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. 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.
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