Cookwith

Name: Seared Chicken Breast with Herb-Lemon Pan Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 6 oz each); 1 1/2 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil, divided; 1 tbsp unsalted butter; 1 small shallot, finely minced; 2 garlic cloves, minced; 1/2 cup low-sodium chicken broth; 1 tsp Dijon mustard; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped

Seared Chicken Breast with Herb-Lemon Pan Sauce

CrunchyApricot7643

This recipe celebrates the essentials of great chicken: juicy, golden-seared breast bathed in a bright, herby lemon pan sauce. By seasoning the chicken early, you let the salt penetrate for maximum flavor, and finishing with a splash of acid and fresh herbs cuts through the richness for a perfectly balanced plate. The result is a comforting-yet-elegant entrée, ideal for a warm Illinois night—pair it with a crisp salad or roasted veggies for a wholesome meal that comes together in under 40 minutes.

Ingredients

Instructions

Pat chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt and the black pepper. Let sit at room temperature for 15 minutes to allow seasoning to penetrate.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. When oil is shimmering, add chicken breasts. Sear undisturbed for 5-6 minutes until golden brown, then flip and cook another 4-6 minutes, or until internal temperature reaches 160°F. Transfer to a plate and cover loosely with foil to rest.
Reduce heat to medium. Add remaining 1 tbsp olive oil and the butter to the skillet. Add shallot and cook, stirring, until softened (about 1 minute). Add garlic and cook until fragrant, 30 seconds.
Pour in chicken broth, scraping up browned bits from the pan. Whisk in Dijon mustard, lemon juice, and lemon zest. Simmer for 2-3 minutes, allowing the sauce to reduce slightly.
Return chicken and any resting juices to the skillet and turn to coat in sauce. Simmer 1-2 minutes more, until chicken is heated through and sauce is slightly thickened.
Remove from heat. Stir in fresh parsley and chives. Taste sauce and adjust seasoning with remaining 1/2 tsp salt or additional lemon juice, if needed.
Slice chicken and serve with spoonfuls of herb-lemon pan sauce.