Easiest Way to Cook Appetizing Seared Chicken Breast with Lemon Herb Pan Sauce

Seared Chicken Breast with Lemon Herb Pan Sauce. In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic. Return to the heat and bring to a simmer, stirring. Serve with the pan sauce and garnish with remaining herb/lemon mixture if desired.

In this healthy chicken recipe, chicken breasts are quickly pan-seared and then topped with a lemon-herb cream sauce. The healthy cream sauce recipe uses yogurt and actually contains no cream at all. The cream sauce also pairs well with seasoned pan-seared cod or salmon. You can have Seared Chicken Breast with Lemon Herb Pan Sauce using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Seared Chicken Breast with Lemon Herb Pan Sauce

1. Prepare 1/3 cup of fresh parsley, chopped.
2. Prepare 1 tbsp of fresh thyme.
3. It's 1 tbsp of fresh lemon peel, sliced into thin strips.
4. It's 2 medium of garlic cloves.
5. It's 3 tbsp of olive oil.
6. Prepare 4 of chicken breasts, halved.
7. You need 1/2 cup of chicken stock.
8. It's 1 of kosher salt.
9. You need 1 of black pepper.

Serve the chicken and sauce with steamed broccoli or green beans for a healthy dinner. Seared Chicken Breasts with Lemon Herb Pan Sauce Simple for a mid week dinner yet fancy enough for company.. Seared Chicken Breasts with Lemon Herb Pan Sauce Simple for a mid week dinner yet. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan.

Seared Chicken Breast with Lemon Herb Pan Sauce instructions

1. In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel..
2. Season the chicken with kosher salt and black pepper..
3. Cook chicken in olive oil over medium-high heat for 6-8 minutes or until browned. Turn the chicken only once in between..
4. Transfer the chicken to plate.
5. Remove the skillet off the heat. Add in the stock and scrape up the brown bits..
6. Add in the lemon/herb mixture..
7. Return back to heat and bring to a simmer. Return chicken back to skillet, turn to coat, simmer covered for about 6-8 minutes..
8. Serve with pan sauce and garnish with remaining herb/lemon mixture if desired..

Turn off the heat, and remove the herb sprigs if you used fresh. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, remove the herb sprigs, and add the lemon zest and lemon juice. Whisk the butter into the sauce, and add salt and pepper to taste. Season chicken with salt and pepper, and brown on both sides in the skillet.