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Seared Chicken Breasts with Lemon Herb Pan Sauce

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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.
Course Mains & Entrees
Cuisine American
Keyword garlic, herbs, lemon, lemon zest, parsley, poultry, thyme
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 servings
Calories 138
Author Laurie McNamara


  • 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.


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