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Lemon Herb Pan-Roasted Chicken Breast

This pan-roasted chicken breast recipe uses a simple sear technique to create a crispy outer skin while keeping the meat juicy and tender. Brightened with fresh lemon and herbs, it offers a vibrant flavor profile and appealing appearance. The dish is quick to prepare, perfect for a satisfying weeknight dinner with a fresh, savory finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Western
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts preferably skin-on, pounded to even thickness
  • 1 large lemon zested and juiced
  • 2 tablespoons olive oil good quality for searing
  • 2 cloves garlic minced, optional
  • 1 tablespoon fresh thyme chopped
  • 2 tablespoons fresh parsley chopped
  • to taste salt
  • to taste pepper

Equipment

  • Heavy skillet or cast-iron pan
  • Meat thermometer
  • Tongs
  • Paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels to remove excess moisture, then gently pound them to an even thickness of about 1.5 cm (0.6 inches) for uniform cooking.
  2. Heat the heavy skillet over medium-high heat until it’s hot but not smoking, about 180°C (355°F).
  3. Add the olive oil to the pan, swirling to coat the surface evenly. Carefully place the chicken breasts in the pan, skin side down if using skin-on, and hear a satisfying sizzle.
  4. Sear the chicken for 5-6 minutes without moving, until the skin is golden and crispy, and the meat develops a nice brown crust.
  5. Flip the chicken breasts using tongs and cook for another 5 minutes, until the internal temperature reaches 75°C (165°F) and the meat is juicy.
  6. Remove the chicken from the pan and let it rest on a plate for 5 minutes, allowing the juices to redistribute within the meat.
  7. While the chicken rests, add minced garlic, chopped thyme, and parsley to the pan drippings, and cook for 1-2 minutes until fragrant, scraping up browned bits.
  8. Zest the lemon directly over the pan, then squeeze in the juice, stirring to create a bright, flavorful sauce.
  9. Slice the rested chicken breasts and arrange on plates, then spoon the lemon herb sauce over the top for a vibrant finish.
  10. Squeeze a little extra lemon over each serving if desired, and serve immediately with your favorite sides.

Notes

Ensure the pan is hot enough before adding chicken for a crispy skin. Resting the chicken is key to keeping it juicy. Adjust seasoning to taste, and feel free to add other herbs like rosemary or basil for variation.