Seared Chicken Breast with Lemon Herb Pan Sauce is a simple yet flavorful recipe. Seared boneless skinless chicken breasts are served with a lemony fresh herb pan sauce. Simple for a mid week dinner yet fancy enough for company.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Seared chicken breast with lemon herb pan sauce 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.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

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 delicious.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

To Make This seared chicken breast with lemon herb pan sauce You will Need:

  • parsley
  • thyme leaves
  • lemon peel
  • garlic
  • butter
  • olive oil
  • chicken breast halves
  • low-sodium chicken stock

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!

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Rinse off a handful of fresh parsley, pat it dry, give it a good chop and then measure out 1/3 of a cup.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

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 1 tablespoon.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Slice the ends off of a small lemon. Use a paring knife and cut the rind off, then slice into thin strips.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Smash, peel and finely mince 2 cloves of fresh garlic.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Add the herbs, lemon rind and garlic into a bowl.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Toss everything together and set aside.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Heat 1 tablespoon of both butter and olive oil in a large 10 to 12-inch skillet over medium-high.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Cut 2 large chicken breasts (about 1-1/4 to 1/2 pounds total) in half by butterflying it the whole way through.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Season the chicken with a few pinches of kosher salt and freshly ground black pepper.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

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.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Transfer the chicken to a plate… but only for a second.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Reduce the heat under the pan to medium-low. Pour 1/2 cup 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!

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Bring the liquids to a simmer and stir in all of the herb and lemon mixture.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

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.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

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!

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

My family (including my children) absolutely love this seared chicken breast with lemon herb pan sauce recipe.

Most nights I serve it with roasted broccoli, these potatoes and if I’m really feeling it- then these rolls.

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

Enjoy! And if you give this Seared Chicken Breast with Lemon Herb Pan Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

seared chicken breast with lemon herb pan sauce l SimplyScratch.com

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Yield: 4 servings

Seared Chicken Breasts with Lemon Herb Pan Sauce

Seared Chicken Breast with Lemon Herb Pan Sauce is a simple yet flavorful recipe. Seared boneless skinless chicken breasts are served with a lemony fresh herb pan sauce. Simple for a mid week dinner yet fancy enough for company.

Ingredients

  • 1/3 cup chopped parsley
  • 1 tablespoon chopped thyme leaves
  • 1 tablespoon lemon peel, sliced into thin strips
  • 2 cloves garlic, finely minced or crushed through a garlic press
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breast halves
  • 1/2 cup chicken stock, plus more as needed

Instructions 

  • 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.
Serving: 1g, Calories: 138kcal, Carbohydrates: 3g, Protein: 13g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 137mg, Potassium: 288mg, Fiber: 1g, Sugar: 1g, Vitamin A: 611IU, Vitamin C: 13mg, Calcium: 23mg, Iron: 1mg