Pan-seared chicken breasts covered in a rich, bright sauce made with cream, lemon juice, and a mix of fresh herbs.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Pan-Frying
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
Salt and black pepper to taste
1/2 cup dry white wine or chicken broth
1 cup heavy cream
1/4 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped
1 clove garlic, minced
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat the olive oil and butter in a large skillet over medium-high heat.
Sear the chicken breasts for 5 to 7 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside, keeping it warm.
Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 2 minutes.
Stir in the heavy cream, lemon juice, and lemon zest. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 3 to 4 minutes.
Remove the skillet from the heat. Stir in the fresh parsley, thyme, and chives. Taste the sauce and adjust seasoning with salt and pepper if needed.
Return the chicken breasts to the skillet and spoon the sauce generously over them. Serve immediately.
Notes
For a thicker sauce, you can whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water before adding the cream.
Serve this dish over pasta, rice, or with steamed asparagus for a complete meal.
Use fresh herbs only; dried herbs will change the flavor profile significantly.