Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, seared chicken breast with lemon herb pan sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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.
Seared Chicken Breast with Lemon Herb Pan Sauce is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Seared Chicken Breast with Lemon Herb Pan Sauce is something which I’ve loved my entire life.
To get started with this particular recipe, we must 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 fresh parsley, chopped
- Make ready fresh thyme
- Take fresh lemon peel, sliced into thin strips
- Make ready garlic cloves
- Make ready olive oil
- Get chicken breasts, halved
- Get chicken stock
- Prepare kosher salt
- Prepare black pepper
Seared Chicken Breasts with Lemon Herb Pan Sauce Simple for a mid week dinner yet. Pan-seared chicken breast in a lemon garlic butter sauce with green beans and mushrooms. Whether in a stir fry, or homemade fried rice or even baked thighs, you cannot go wrong with an easy chicken recipe. Pan-seared Chicken in Lemon Basil Cream Sauce is super easy to throw together, and uses up some of that fresh garden basil.
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.
Chicken tenderloins are quick to cook on the stovetop, and the sauce has such bright lemony flavor! Pound the thicker parts of the chicken breasts with a meat mallet to even out their thickness, this way it cooks evenly. The drier exterior will encourage browning. Cook in oil so the chicken doesn't stick. Don't use too much or it will just splatter all over the place.
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