Seared Chicken Breasts with Lemon Herb Pan Sauce
No washing piles of dishes here! This chicken comes together all in one pan. Seared chicken, fresh herbs, and zesty lemon pull this meal together in just 20 minutes.
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon lemon peel, sliced into thin strips
2 garlic cloves, finely minced or crushed through a garlic press
Non fat Pam Spray
2 boneless, skinless chicken breasts, butterflied the whole way through (or 4 chicken breast halves)
1/2 cup of chicken stock, plus more as needed
In a small bowl toss together the chopped parsley, thyme, sliced lemon peel and minced garlic.
Add coat large 10 to 12-inch skillet with non-fat Pam spray and heat over medium-high heat.
Season one side of the chicken with kosher salt and black pepper.
Once pan is hot, sear the chicken for 3 to 4 minutes or until browned and releases easily from the pan. Turn the chicken and cook for an additional 3 minutes. Transfer chicken to a clean plate and repeat with remaining chicken breasts.
Reduce the heat under the skillet to medium-low. Add in the stock and scraping up the browned bits on the bottom of the pan. Stir in the lemon/herb mixture and bring to a simmer.
Return the chicken back to the skillet, spooning the sauce over top. Cover and simmer for about 4-6 more minutes or until chicken is fully cooked.
If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock.
Serve with the lemon and herb pan sauce over top