Seared Lemon Chicken
Bright, zesty, and perfectly golden, Seared Lemon Chicken is a quick and flavorful weeknight dinner that feels like a gourmet indulgence. This one-pan recipe combines tender, pan-seared chicken breasts infused with tangy fresh lemon, aromatic garlic, and a splash of buttery richness. A handful of pantry staples—like olive oil, paprika, and fresh herbs—elevates this dish into a show-stopping centerpiece. Finished with a citrusy pan sauce and caramelized lemon slices, this dish strikes the perfect balance of savory and refreshing. Ready in just 25 minutes, it’s ideal for busy nights yet elegant enough for entertaining. Pair with roasted vegetables or herbed rice for a meal that will leave your taste buds delighted!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 whole Lemon
- 4 cloves Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary or thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Pat chicken breasts dry with paper towels. Using a meat mallet or rolling pin, lightly pound each breast to an even thickness of about 1/2 inch.
Season both sides of the chicken breasts with salt, black pepper, and paprika. Set aside.
Zest one lemon and squeeze its juice into a small bowl. Slice the second lemon thinly into rounds and set aside.
Peel and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts in a single layer. Cook for 4-5 minutes on one side without moving them, until golden brown.
Flip the chicken breasts and add the butter, minced garlic, fresh rosemary or thyme sprigs, and the lemon slices. Baste the chicken with the melted butter and juices using a spoon.
Cook the other side for 4-5 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C).
Remove the chicken breasts from the skillet and set them aside to rest for 5 minutes. Discard the herb sprigs but leave the lemon slices in the pan.
Lower the heat to medium, add the lemon zest and juice to the skillet, and stir to deglaze the pan. Let the sauce simmer for 1-2 minutes, then remove from heat.
Serve the chicken breasts on a plate or platter, topped with the lemon sauce and garnished with the cooked lemon slices. Pair with your favorite sides, such as roasted vegetables or rice.
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.5 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
