Garlic Herb Chicken with Lemon Butter Pan Sauce
By Andre Bell
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Boneless‚ skinless chicken breast pieces of roughly equal size can be pounded to an even thickness and cooked here․ Ways to prepare them include searing these pieces in olive oil and finishing them in a garlic‚ butter‚ and herb sauce prepared in a skillet‚ the skillet has a garlic and lemon aroma as soon as cooking begins․
I premeasure ingredients before cooking in a pan․ You won't have time to find the broth after you've cooked the chicken and taken it out of the pan to cook a sauce․ You'll want to use a large pan․ Browning pieces of chicken in the broth and stirring them with a wooden spoon will help them dissolve․
Garlic is cooked for 30 seconds‚ and broth and lemon juice simmer for 2 to 3 minutes‚ followed by the addition of herbs and hot chicken to serve with sauce on the plate․
The sauce is prepared with butter and lemon ingredients․ Chopped herbs are stirred into the sauce at the end of cooking․ I slice the herbs into small pieces so the herbs are evenly distributed in the skillet sauce and do not want whole herb leaves․ Spoon sauce over chicken in the skillet․ Serve at the table while it's still hot․
Why you'll love this recipe
- Four chicken breasts yield four full meals and pan sauce made with other ingredients on hand․
- Fresh thyme and rosemary are used in the butter sauce recipe‚ as well as fresh parsley․ These fresh herbs do not need to be cooked for long periods to impart their flavor․
- Lemon juice can emulsify butter and broth in the sauce․ This combination works well with potatoes and other grains․
- The browned proteins and other solids left in the pan after browning are stirred into the sauce․
- Chicken breast cooks faster when flattened evenly to prevent the thin edge from drying out first․
- Six tablespoons of unsalted butter are required to make a sauce to serve over the chicken and other side dishes․
Ingredients
- •4 boneless, skinless chicken breasts (6-ounce each, pounded to an even thickness)
- •2 tbsp olive oil
- •salt (to taste)
- •black pepper (freshly ground, to taste)
- •6 tbsp unsalted butter
- •4 cloves garlic (minced)
- •½ cup chicken broth
- •1 tbsp fresh parsley (finely chopped)
- •1 tbsp fresh thyme (finely chopped)
- •1 tbsp fresh rosemary (finely chopped)
- •1 tbsp fresh lemon juice
Instructions
- 1
Pat the chicken breasts dry with a paper towel.
- 2
Season both sides with salt and freshly ground black pepper.
- 3
Heat the olive oil in a large skillet over medium-high heat until shimmering.
- 4
Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through to 165°F (74°C). Cook in batches if needed.
- 5
Transfer the cooked chicken to a plate.
- 6
Reduce the heat to medium and melt the butter in the same skillet.
- 7
Add the minced garlic and cook for about 30 seconds, until fragrant.
- 8
Pour in the chicken broth and lemon juice, scraping the browned bits from the skillet bottom with a wooden spoon.
- 9
Bring the sauce to a simmer and cook for 2-3 minutes to reduce slightly.
- 10
Stir in the parsley, thyme, and rosemary.
- 11
Return the chicken to the skillet, spoon the sauce over each breast, and warm through for another minute.
- 12
Serve immediately.
FAQ
Nutrition (per serving)
Calories
410
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