Since no specific ingredients and cooking methods were provided, I will select general ingredients and a common cooking method to create your gourmet recipe. If you have specific ingredients or a cooking method in mind, please provide them.
- 4 boneless, skinless chicken breasts (about 1 pound total)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
1. Preheat and Prepare Chicken:
- PT10M
- 10 minutes
- Remove chicken breasts from the refrigerator. Pat them dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.
2. Sear the Chicken:
- PT10M
- 10 minutes
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts to the skillet, ensuring they don't touch. Cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from skillet and set aside.
3. Prepare the Sauce:
- PT5M
- 5 minutes
- In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Carefully pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
4. Create Lemon Herb Sauce:
- PT5M
- 5 minutes
- Stir in the fresh lemon juice, unsalted butter, chopped parsley, and thyme. Allow the sauce to simmer for 2-3 minutes, letting the flavors meld.
5. Finish and Serve:
- PT5M
- 5 minutes
- Return the chicken breasts to the skillet, spooning the sauce over them. Let the chicken warm for an additional 2 minutes. Transfer to a serving platter and pour the remaining sauce over the top. Garnish with extra parsley if desired.
PT35M
35 minutes
Dinner
Chicken, Lemon, Herb, Pan-Seared, Quick Dinner, Skillet, Easy Recipe, Fresh Herb, Gourmet, Family Meal
Feeds 4 adults
Approximately 800 calories for the entire dish (200 calories per serving).
#PanSearedChicken #EasyDinner #LemonHerbSauce #QuickGourmet #FamilyMeal
Deliciously Simple Pan-Seared Chicken with Lemon Herb Sauce
Ingredients
- 4 boneless, skinless chicken breasts (about 1 pound total)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
Instructions
1. Preheat and Prepare Chicken:
- PT10M
- 10 minutes
- Remove chicken breasts from the refrigerator. Pat them dry with paper towels to remove excess moisture. Season both sides with salt and black pepper.
2. Sear the Chicken:
- PT10M
- 10 minutes
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts to the skillet, ensuring they don't touch. Cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from skillet and set aside.
3. Prepare the Sauce:
- PT5M
- 5 minutes
- In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Carefully pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
4. Create Lemon Herb Sauce:
- PT5M
- 5 minutes
- Stir in the fresh lemon juice, unsalted butter, chopped parsley, and thyme. Allow the sauce to simmer for 2-3 minutes, letting the flavors meld.
5. Finish and Serve:
- PT5M
- 5 minutes
- Return the chicken breasts to the skillet, spooning the sauce over them. Let the chicken warm for an additional 2 minutes. Transfer to a serving platter and pour the remaining sauce over the top. Garnish with extra parsley if desired.
Total Time
PT35M
35 minutes
Type of Dish
Dinner
Keywords
Chicken, Lemon, Herb, Pan-Seared, Quick Dinner, Skillet, Easy Recipe, Fresh Herb, Gourmet, Family Meal
Recipe Yield
Feeds 4 adults
Calories
Approximately 800 calories for the entire dish (200 calories per serving).
#PanSearedChicken #EasyDinner #LemonHerbSauce #QuickGourmet #FamilyMeal
Table of Contents
