Recipe: Tasty Seared Chicken Breast with Lemon Herb Pan Sauce

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. 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. You can Cook Seared Chicken Breast with Lemon Herb Pan Sauce using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Seared Chicken Breast with Lemon Herb Pan Sauce

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

The cream sauce also pairs well with seasoned pan-seared cod or salmon. 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.

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..

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. Pan Seared Chicken Breast with Sherry Thyme Pan Sauce blue jean chef. Seared Chicken Breast with Lemon Herb Pan Sauce Simply Scratch.