Seared chicken breast with lemon herb pan sauce sounds pretty fancy doesn’t it? Well, it’s really not.

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

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 deeelicious.

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

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 a 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 two 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 a 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 two 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 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!

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 by snapping a photo and tagging me on twitter or instagram!

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

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
Yield: 4 servings

Seared Chicken Breasts with Lemon Herb Pan Sauce

Simple for a mid week dinner yet fancy enough for company.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  1. In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic.
  2. Add butter and olive oil to a large 10 to 12-inch skillet and heat over medium-high heat.
  3. Season one side of the chicken with kosher salt and black pepper.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with the lemon and herb pan sauce over top.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 370 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 162mg Sodium: 202mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 57g
Nutrition information isn’t always accurate.

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