Name: Crispy Pan-Seared Chicken Breast with Lemon Herb Pan Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless skinless chicken breasts (about 6 oz each); 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 cloves garlic, minced; 1/2 cup low-sodium chicken broth; Zest of 1 lemon; 2 tbsp lemon juice (about 1 lemon); 1 tbsp chopped fresh parsley (plus extra for garnish); 1 tsp chopped fresh thyme or 1/2 tsp dried thyme

Crispy Pan-Seared Chicken Breast with Lemon Herb Pan Sauce

VanillaFig0455

This recipe transforms humble boneless, skinless chicken breasts into a restaurant-worthy dinner with maximum flavor and minimal fuss. By seasoning early and letting the chicken rest, you ensure flavorful, juicy meat. Pan-searing creates a golden, crispy crust, while a quick lemon herb pan sauce—built right in the same skillet—adds brightness and aromatic complexity. A touch of butter enriches the sauce, and fresh herbs plus lemon zest keep it vibrant and summery. This dish is perfect for a weeknight meal yet elegant enough for company, and it pairs beautifully with summer vegetables or a crisp salad.

Ingredients

Instructions

Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, and smoked paprika. Let rest at room temperature for 15 minutes for the seasoning to penetrate.
Heat a large skillet over medium-high heat. Add olive oil and swirl to coat.
Place chicken breasts in the skillet (presentation side down) and do not move for 4-5 minutes, until deep golden and crispy. Flip and cook on the other side for 3-4 minutes, or until internal temperature reaches 160°F. Remove chicken to a plate and tent loosely with foil.
Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth, scraping up any browned bits with a wooden spoon. Simmer for 2-3 minutes to reduce slightly.
Stir in lemon zest, juice, parsley, and thyme. Simmer 1 minute. Taste and adjust seasoning as needed. Remove from heat.
Slice chicken breasts and return to the skillet to coat with sauce, or spoon sauce over the top. Garnish with extra parsley and serve.