Description
A quick and flavorful pan-seared chicken dish with a garlic-lemon pan sauce that is perfect for weeknights or entertaining.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika or sweet paprika (optional)
- 2 tbsp olive oil (or avocado oil)
- 2 tbsp unsalted butter, divided
- 3 garlic cloves, minced
- 1/3 cup low-sodium chicken stock (or white wine)
- 2 tbsp fresh lemon juice (about half a lemon)
- 1 tbsp capers, rinsed (optional)
- 1 tbsp chopped fresh parsley or thyme for garnish
Instructions
- Pat the chicken dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and paprika (if using). Let rest at room temperature for 10 minutes if you have time.
- Warm a large skillet over medium-high heat until hot. Add 2 tbsp oil; when it shimmers, add the breasts spaced apart. Don’t move them. Sear the first side for 4–5 minutes until deeply golden.
- Flip the breasts and add 1 tbsp butter to the pan. Cook the second side for 3–4 minutes more until cooked through.
- Transfer chicken to a plate and tent loosely with foil to rest while you make the sauce.
- Reduce heat to medium. Add the remaining 1 tbsp butter to the pan. Add minced garlic and sauté for ~30 seconds until fragrant.
- Pour in 1/3 cup chicken stock or white wine, scraping up browned bits with a wooden spoon. Let the liquid simmer and reduce by about half, roughly 1–2 minutes.
- Stir in 2 tbsp fresh lemon juice and 1 tbsp rinsed capers. Simmer 30 seconds more.
- Return the chicken to the pan and spoon sauce over it for 30–60 seconds to coat, then plate.
- Spoon extra sauce on top and garnish with chopped parsley or thyme before serving.
Notes
For dairy-free, swap the butter for extra oil or a dairy-free butter alternative. If you don’t have capers, consider green olives or anchovy paste for depth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean