Lemon Herb Pan-Seared Chicken

Name: Lemon Herb Pan-Seared Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: French-Mediterranean Inspired
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 2 sprigs fresh thyme; 2 tablespoons fresh parsley, chopped; 1 lemon, halved; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; Optional: lemon slices for garnish

EasyFrench-Mediterranean InspiredPrep: 10 minutesCook: 15-20 minutesServes 2

This dish is a celebration of simplicity and vibrant flavors, showcasing perfectly pan-seared chicken breasts with a golden, crispy skin and incredibly tender, juicy meat. A bright, zesty lemon herb butter sauce bathes the chicken, infusing every bite with aromatic notes of fresh thyme and parsley, balanced by the tang of lemon. It evokes a sunny Mediterranean afternoon, a quick yet elegant meal that feels both comforting and sophisticated. This recipe truly transforms humble chicken into a memorable culinary experience, proving that extraordinary taste can come from uncomplicated techniques.

Ingredients

•2 boneless, skinless chicken breasts
•1 tablespoon olive oil
•2 tablespoons unsalted butter
•2 cloves garlic, minced
•2 sprigs fresh thyme
•2 tablespoons fresh parsley, chopped
•1 lemon, halved
•1/2 teaspoon salt, or to taste
•1/4 teaspoon black pepper, or to taste
•Optional: lemon slices for garnish

Dietary Info

Gluten-Free

Instructions

1
Prepare the chicken: Pat chicken breasts very dry with paper towels. Season generously on both sides with salt and black pepper.
2
Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place chicken breasts in the hot skillet and sear for 5-7 minutes until golden brown and crispy.
3
Flip and add aromatics: Flip the chicken. Reduce heat to medium. Add butter, minced garlic, and fresh thyme sprigs to the skillet.
4
Baste with flavor: As the butter melts, tilt the pan and spoon the melted butter and pan juices over the chicken continuously for another 5-7 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
5
Finish with lemon and herbs: Remove chicken from the skillet. Squeeze fresh lemon juice into the hot pan, stirring to deglaze and incorporate any browned bits. Stir in fresh chopped parsley.
6
Serve: Slice the chicken and arrange on plates. Spoon the lemon herb butter sauce generously over the chicken. Garnish with optional lemon slices for a beautiful presentation.

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