Seared Chicken Breast with Lemon Herb Pan Sauce. In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic. Season one side of the chicken with kosher salt and black pepper. In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel.
Season the chicken with kosher salt and black pepper.
Turn the chicken only once in between.
Sear the chicken: Put the teaspoon of oil in your fry pan, and heat over medium heat until the oil is shimmering.
You can have Seared Chicken Breast with Lemon Herb Pan Sauce using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of Seared Chicken Breast with Lemon Herb Pan Sauce
- Prepare 1/3 cup of fresh parsley, chopped.
- Prepare 1 tbsp of fresh thyme.
- You need 1 tbsp of fresh lemon peel, sliced into thin strips.
- It's 2 medium of garlic cloves.
- You need 3 tbsp of olive oil.
- Prepare 4 of chicken breasts, halved.
- Prepare 1/2 cup of chicken stock.
- You need 1 of kosher salt.
- You need 1 of black pepper.
Swirl the oil around to coat the pan, then add the chicken, skin side down. Return back to the heat and bring to a simmer, stirring. Serve with pan sauce and garnish with remaining herb/lemon mixture if desired. Pan seared chicken breasts are coated with a bright, tangy and rich lemon butter sauce that will leave you craving more!
Seared Chicken Breast with Lemon Herb Pan Sauce instructions
- 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..
Serve with orzo and asparagus to complete the meal. The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time. To calibrate yourself to be a better cook, learn to use all of your senses throughout the process. For the richest sauce, use a stainless steel pan; the browned bits that stick to the bottom provide flavor. Pound the thicker parts of the chicken breasts with a meat mallet to even out their thickness, this way it cooks evenly.
