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Spiced Pan-Seared Chicken Breast with Lemon Herb Sauce

This dish features chicken breasts sliced horizontally to create thin cutlets, which are then seared until golden and cooked through. Topped with a fresh lemon and herb sauce, the final result boasts a juicy, tender interior with a flavorful, crispy exterior and bright, aromatic notes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Contemporary
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably even thickness
  • 1 tbsp olive oil good quality extra virgin
  • 3 cloves garlic minced
  • 1/4 cup white wine or chicken broth for sauce
  • 1 lemon lemon juiced
  • 1/4 cup fresh herbs parsley, thyme, or basil, chopped
  • 1/2 tsp smoked paprika or sweet paprika
  • Salt and pepper seasoning to taste

Equipment

  • sharp knife
  • Heavy skillet
  • Tongs
  • measuring spoons
  • Instant-read thermometer

Method
 

  1. Use a sharp knife to carefully slice each chicken breast horizontally to create thinner cutlets, which will cook evenly and quickly.
  2. Pat the chicken dry with paper towels, then season generously with salt, pepper, and a pinch of smoked paprika to enhance flavor and color.
  3. Heat a tablespoon of olive oil in a heavy skillet over medium-high heat until it shimmers and begins to smoke slightly.
  4. Place the chicken cutlets in the hot skillet, laying them gently to avoid splatters, and cook for about 3-4 minutes on each side until they develop a golden-brown crust and are cooked through.
  5. Use tongs to flip the chicken, listening for a satisfying sizzle and watching for a crispy, golden surface.
  6. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes, allowing the juices to redistribute and keeping the meat tender.
  7. Add minced garlic to the same skillet and cook for about 30 seconds until fragrant, stirring frequently to prevent burning.
  8. Pour in white wine or chicken broth, scraping up any browned bits from the bottom of the pan, and simmer for 2-3 minutes until slightly reduced and flavorful.
  9. Squeeze fresh lemon juice into the sauce and stir in chopped herbs for brightness and freshness.
  10. Return the chicken to the skillet and spoon some sauce over the top, heating everything together for another minute.
  11. Plate the chicken breasts, spooning extra sauce over each piece, and garnish with additional herbs if desired.
  12. Serve hot with your favorite sides and enjoy the flavorful, tender chicken with bright, aromatic sauce.

Notes

Ensure not to overcook the chicken to keep it juicy. Resting the meat is key to maintaining moisture. Feel free to swap out herbs or citrus for your preferred flavors.