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 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 delicious.
To Make This seared chicken breast with lemon herb pan sauce You will Need:
- thyme leaves
- lemon peel
- 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!
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 1 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 2 cloves of fresh garlic.
Add the herbs, lemon rind and garlic into a bowl.
Toss everything together and set aside.
Heat 1 tablespoon of both butter and olive oil in a large 10 to 12-inch skillet over medium-high.
Cut 2 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 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!
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 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.
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 Breasts with Lemon Herb Pan Sauce
- 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
- 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.
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What a great recipe, this looks fantastic! I always love your photos, so helpful! 🙂
this chicken looks so juicy and flavorful!
I have the same problem with herbs at my grocery store! they never have what i need or the herbs have seen better days!
This looks and sounds so delicious. Your photos make everything crave worthy. I will need to bookmark this one and give it a go soon. Yummy!
Simple, full of flavour, simply delicious!
This is a wonderful dish. I forgot about deglazing my pan with chicken stock. All those bits and pieces. ::sigh:: I'm so glad that your husband is back on thyme. I recommend growing them at home; they grow like WEEDS… so quickly!
This is like out of a magazine, I just love it. Easy too!
I love the way the raw ingredients change into a delicious dish in you kitchen…
Holy crap that sounds amazing. I will definitely have to try this next week.
This looks and sounds utterly delish!
This looks delicious! I can't wait to make it. Fancy but not difficult…love it!
I would order this at a restaurant! Its that fabulous!!!
Aimee Stone told me about your blog. Can you use chicken broth instead of chicken stock?
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Looks lovely , I am in Bremen Germany on vacation from states, I went to the store bought all ingredients, I have no oven only two burners. I was going to fix tonight and burners are not working. Very sad and hungry
Made this tonight for me the 6 year old and my teenage niece. It was a HIT! I actually used chicken broth and without fresh thyme or parsley I used ground thyme with the broth and kinda kicked up the amount of lemon peels. It was sooo yummy!
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Grow your own Thyme. It’s like growing a weed. And it’s there for harvest in the winter.
Now I do! I have an entire herb garden! LOVE IT!
I made this for a quick weeknight dinner tonight and it’s a keeper. I didn’t have tarragon, which is unusual in my kitchen because it’s one of my faves, so I used dill instead. I don’t think you could go wrong with any herb really. Great recipe!
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I never comment on recipes, but this one was awesome. I mean really good.
I made some substitutions based on what I had available. I used Pilsner beer instead of stock and fresh basil instead of parsley. I also used a combination of EVOO and butter.
It cam out excellent and I will certainly be cooking it again. Many thanks.
That sounds fabulous, I’ll have to try it! Thanks for coming back and reviewing!
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Yay!! I have all these ingredients at home!!
I have made this 2 times already. Its SO flavorful and even better the next day for lunch! I’m adding this to my weekly rotation. LOVE IT. RECCOMMEND IT!!!!
I have made this 2 times already. I add 1/3 cup white cup white wine. Its SO flavorful and even better the next day for lunch! I’m adding this to my weekly rotation. LOVE IT. RECCOMMEND IT!!!!
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I found your recipe while searching for a way to jazz up extra chicken breast from a meal made earlier in the week. The chicken came out great. I added a bit of white wine too the pan sauce because, why not?! I must say, as a first time visitor to you blog your recipe made a wonderful first impression. You will be added to my Bloglovin’ feed posthaste!
I am retired now, but my wife is still working, so I will be doing the cooking. I have some experience of cooking, hamburger helper, so this is my first try. I will let you know that goes after I serve it to my wife.
This was a must comment recipe for me. I loved this, and so did my family. My six year old said “Oh Gosh. This is SO good” after the first bite. Best compliment you can get! Thanks for the recipe.
hey, I don’t have any thyme available so I was wondering if it’s replaceable or sth?
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Love the layout of your blog very well structured and very professional and great pictures fantastic clarity and I will let you know how I get on with the recipe.
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Awesome Cool Menu..
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This is lovely one of my favorite dressings. Thanks for sharing this recipe.
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I made this recipe for my lover and it was such a hit. It was easy to follow, full of flavor and yummy! thank you! You have a new fan!
Hi Sheena! I’m so glad to hear that you loved the recipe! Thanks for coming back and leaving such a kind review! 🙂
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Infinite words are given each year to finessing the typical attractions of your midyear BBQ’s.
First just to preface my commentary, I am not a very good cook. I followed this recipe & the chicken was the best I’ve ever had!! I didn’t have fresh herbs so used dried herbs instead and it was still delicious. Thanks for sharing this recipe, we will definitely be using this again.
I’m so glad, Melinda! It’s good to know dried herbs can be substituted! Thanks for your wonderful review of the recipe! 🙂
This is great. I added a shallot and white wine but stuck to the recipe for everything else and served with roasemary garlic roasted potatoes. The slices of lemon peel add more flavor than seating them. Great recipe.
I love your additions! Glad to hear you liked the recipe, T.R. 🙂
This was really great. Thank you!
You’re so welcome! Thanks for stopping by, Cameron and leaving a review! 🙂
lemon herb sauce is very delicious. i eat it first time. mouthwatering. thanks for share recipe
i love to drink this .thank you so much
Hello, If you were making this for a meal prep how many days is this good for? Also, how long would the sauce be good for?
Wow!! A new family favorite. I made this tonight and kids of all ages LOVED it
Hi Laurie, Nice recipe thanks to share with us. i hope i will make it home perfectly.
wow nice recipe, so thanks for sharing this information
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I made this for a quick weekafternoon dinner tonight and it’s a keeper. I didn’t have tarragon, which is unusual in my kitchen because it’s one of my faves, so I used dill instead. I don’t think you could go wrong with any herb really. Great recipe!
I agree with you! Any herb will do! Thanks for taking the time to make the recipe!
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Damn. Is there a recipe here? I stopped reading after the hour long how it made me feel session. Good grief.
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Mmm.. not sure how no ones asked this question yet but what does 1 tablespoon lemon peels mean…… how many stripes do you need for the recipe?
Hi Julie! I usually use a vegetable peeper to peel the rind off of a lemon. Then I slice them very thinly and use a tablespoon to measure it out. I hope this helps! Enjoy!
Absolutely delicious and nutritious!
I’m so glad you approve, Sara!
It looks very attractive to me, I have to cook it once by myself.
This is an interesting article. It’s truly unique I’ve written. Taking the time to share this informative article.