Pan-Fried Lemon Herb Chicken with Steamed Basmati Rice

Ingredients

- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons mixed fresh herbs (such as parsley and thyme), finely chopped
- 2 cups steamed basmati rice (prepared according to package instructions)

Instructions

1. Prepare the Chicken
Season the chicken breasts evenly with salt and black pepper. Dredge each piece in flour, shaking off the excess.

2. Heat the Pan
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until hot and bubbling.

3. Pan Fry the Chicken
Carefully place the chicken breasts in the skillet. Cook for about 5-6 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken from the pan and set aside on a plate. Tent with foil to keep warm.

4. Make the Sauce
In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan. Bring to a simmer and let the sauce reduce by half, approximately 5 minutes.

5. Add Herbs
Stir the fresh herbs into the sauce and simmer for an additional minute. Taste and adjust seasoning with salt and pepper as needed.

6. Serve
Arrange the steamed basmati rice on a serving plate. Place the chicken breasts on top, then drizzle with the lemon herb sauce. Garnish with additional fresh herbs, if desired.

Preparation & Cooking Times

Preparation Time:
PT10M
10 minutes

Cooking Time:
PT25M
25 minutes

Total Time

PT35M
35 minutes

Type of Dish

Dinner

Keywords

Chicken, Pan-Fried, Lemon Herb, Basmati Rice, Dinner, Easy Recipe, Gourmet Chicken, Quick Meal, Fresh Herbs, Comfort Food

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1400

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