Bright and Herbal Chicken Breast

Juicy pan-seared chicken breasts with a lemony herb sauce that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

Pan-seared chicken breasts in a skillet with a glossy lemon herb sauce and fresh parsley scattered on top

Jump to Recipe

If your weeknight dinner energy is somewhere between “I want something fresh” and “do not ask me to chop 18 things,” this is the chicken recipe you need. We’re talking golden-edged, juicy chicken breasts finished in a bright lemon herb sauce that tastes like it came from a cute little neighborhood spot with good lighting and better bread.

The move here is simple: sear the chicken until it gets those crisp, bronzed edges, then build a quick pan sauce with garlic, lemon, a little broth, and a handful of herbs. It’s cozy, zippy, and extremely friendly to rice, pasta, potatoes, or whatever carb is currently keeping you emotionally stable.

Cook spooning lemon herb pan sauce over sliced chicken breast on a plate with steamed rice

Why It Works

Bright flavor without being sharp: Lemon zest and juice wake everything up, while butter smooths the edges.
Juicy chicken breast: Even thickness plus a real rest keeps it tender.
One pan, real sauce: The browned bits from searing become the base of a glossy, restaurant-style pan sauce.
Flexible herbs: Use what you have. Parsley, dill, basil, and chives all play nice here.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Store chicken and sauce together in an airtight container for up to 3 to 4 days. For best quality and food safety, cool and refrigerate within 2 hours.
Reheat: Warm gently in a covered skillet over low heat with a splash of broth or water to loosen the sauce. Microwave works too, but go in short bursts so the chicken does not dry out.
Freeze: Freeze for up to 2 months for best quality. The herbs will dull a bit. For best flavor, add a fresh squeeze of lemon and a sprinkle of herbs after reheating.

Common Questions

How do I keep chicken breast from drying out?

Two things: make the thickness even, and cook to temperature. For best results, pull the chicken at 160°F and let it rest 5 minutes. It will usually carry over to 165°F. If your cutlets are very thin or you are not resting, just cook to 165°F in the pan.

Can I use chicken thighs instead?

Yes. Boneless skinless thighs are great here. They may need a few extra minutes, and they are more forgiving if you slightly overcook them.

What herbs work best?

Parsley is the most reliable base. I love adding dill for a fresh, almost Greek vibe. Basil is excellent but add it off heat so it stays bright. Chives are always welcome.

Can I make the sauce dairy-free?

Yes. Swap the butter for olive oil, and add an extra teaspoon of Dijon for body. The sauce will be a little lighter but still delicious.

Why does my sauce taste bitter?

Usually it is too much lemon pith or the garlic got scorched. Use zest only (no white pith) and cook garlic just until fragrant, especially if your pan runs hot.

Can I double this?

Yes, just sear in batches. If you crowd the pan, the chicken steams and you lose those golden bits that make the sauce great.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch preferred, stainless or cast iron for best browning)
Tongs
Instant-read thermometer (highly recommended)
Microplane or fine grater (for lemon zest)
Cutting board and sharp knife

This is the kind of dinner I started making when I realized I love chef-y food, but I do not always love the chaos of a full production on a Tuesday. The first time I nailed this sauce, I stood at the stove doing that very professional move where you keep dipping a spoon in, tasting, and nodding like you are judging your own cooking show. It’s bright, herby, and a little buttery. Basically, it makes chicken breast feel like it has a personality.

Bright and Herbal Chicken Breast

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

2 large boneless skinless chicken breasts (about 1 1/2 pounds total)
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 teaspoon garlic powder (optional but helpful)
2 tablespoons olive oil (add 1 more tablespoon if your pan looks dry)
3 garlic cloves, minced
1 lemon, zested and juiced (about 1 tablespoon zest, 3 to 4 tablespoons juice)
1/2 cup low-sodium chicken broth
1 teaspoon Dijon mustard
2 tablespoons unsalted butter
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill or basil (optional)
1 to 2 teaspoons honey (optional, to round out the lemon)
Red pepper flakes, to taste (optional)

Optional for serving: extra lemon wedges, more herbs, cooked rice or pasta.

Instructions

Prep the chicken (pick one method). For quickest, most even cooking: slice each chicken breast in half horizontally to make 4 cutlets (about 1/2 inch thick). Pat dry. Season with 1 teaspoon salt, pepper, and garlic powder if using.

Alternative: If you would rather not slice, lightly pound each breast to an even thickness (about 3/4 inch). You may need a little more cook time in Step 2.
Sear until golden. Heat a large skillet over medium-high heat. Add olive oil. Add chicken and sear until deeply golden and the thickest part reads 160°F, about 2 to 4 minutes per side for 1/2-inch cutlets (thicker pieces may need 4 to 6 minutes per side). Transfer to a plate and loosely tent with foil. Rest 5 minutes.
Build the sauce base. Reduce heat to medium. If the pan looks dry, add a small drizzle of oil. Add garlic and cook, stirring constantly, just until fragrant, 10 to 20 seconds.
Deglaze. Add chicken broth and scrape up the browned bits. Simmer 1 to 2 minutes.
Brighten and reduce. Stir in lemon zest, lemon juice, Dijon, and honey if using. Simmer 1 to 2 minutes, until the sauce reduces slightly (aim for roughly 1/3 reduction and a lightly glossy look).
Finish with butter and herbs. Turn heat to low. Whisk in butter until glossy and emulsified. Stir in parsley and dill or basil. Taste and adjust with the remaining 1/4 teaspoon salt, more lemon, or a pinch of red pepper flakes.
Return chicken to the pan. Add chicken back in along with any juices on the plate. Spoon sauce over top and warm for 30 to 60 seconds. If you did not temp earlier, confirm the thickest part reaches 165°F before serving.
Serve. Slice and serve with extra herbs and lemon wedges. Don’t be shy with the sauce.

Sliced chicken breast topped with lemon herb sauce on a plate with roasted asparagus

Pan note: Stainless steel or cast iron gives you better browning (and better sauce). Nonstick works, but you’ll get less fond, so the sauce will be a little less intense.

Nutrition information is estimated.

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