Sounds pretty fancy doesn’t it? Well, it’s really not.
I mean, don’t get me wrong… it tastes super-duper extra fancy… but it’s truly not hard to make at all.
All the magic happens in one pan, which translates to making this easy chicken dish any night of the week.
Want a light meal on a Wednesday? BOOM! This is it. Having company over and not sure what to serve? I’ve got you covered. Because this dish is all that and a bag. It’s humble, yet impressive… but most importantly, it’s deeelicious.
Using fresh herbs in this dish is key. The combination of fresh herbs and lemon rind pack so much bright flavor that dried herbs just can’t achieve.
I promise you will love it!
Rinse off a handful of fresh parsley, pat it dry, give it a good chop and then measure out 1/3 of a cup.
Run your fingers along the length of each thyme stem (you’ll need quite a few), peeling off the leaves… then just give those a quick chop, you’ll want a tablespoon.
Slice the ends off of a small lemon. Use a paring knife and cut the rind off, then slice into thin strips.
Smash, peel and finely mince two cloves of fresh garlic.
Add the herbs, lemon rind and garlic into a bowl.
Toss everything together and set aside.
Heat a tablespoon of both butter and olive oil in a large 10 to 12-inch skillet over medium-high.
Cut two large chicken breasts (about 1-1/4 to 1/2 pounds total) in half by butterflying it the whole way through.
Season the chicken with a few pinches of kosher salt and freshly ground black pepper.
Once the oil is hot, place the chicken into the hot pan and season the second side with salt and pepper. Sear the chicken for 3 to 4 minutes before flipping and cooking for an additional 3 minutes. The chicken should be 90% cooked through.
Transfer the chicken to a plate… but only for a second.
Reduce the heat under the pan to medium-low. Pour the chicken stock into the pan, it’s going to hiss and spit at you, but push through it and use a wooden spatula to scrape the bits off of the bottom of the pan. Because as you know, that’s where the delicious flavor is at!
Bring the liquids to a simmer and stir in all of the herb and lemon mixture.
Place the chicken breast halves back into the sauce and turn to coat, spooning the sauce over top. Cover and simmer for 4 to 6 minutes more or until chicken is fully cooked.
If the sauce reduces too quickly, no problem just pour a little more chicken stock into the pan. Bingo-bango.
Serve the chicken with a spoonful or two of the lemon herb pan sauce over top and you’re good to go!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Seared Chicken Breasts with Lemon Herb Pan Sauce
Simple for a mid week dinner yet fancy enough for company.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 30-40 minutes
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon lemon peel, sliced into thin strips
2 garlic cloves, finely minced or crushed through a garlic press
1 tablespoon butter
1 tablespoon olive oil
2 boneless, skinless chicken breasts, butterflied the whole way through (or 4 chicken breast halves)
1/2 cup of chicken stock, plus more as needed
In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic.
Add butter and olive oil to a large 10 to 12-inch skillet and heat over medium-high heat.
Season one side of the chicken with kosher salt and black pepper.
Once pan is hot, sear the chicken for 3 to 4 minutes or until browned and releases easily from the pan. Turn the chicken and cook for an additional 3 minutes. Transfer chicken to a clean plate and repeat with remaining chicken breasts.
Reduce the heat under the skillet to medium-low. Add in the stock and scraping up the browned bits on the bottom of the pan. Stir in the lemon/herb mixture and bring to a simmer. Return the chicken back to the skillet, spooning the sauce over top. Cover and simmer for about 4-6 more minutes or until chicken is fully cooked. If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock.
Serve with the lemon and herb pan sauce over top.