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Spiced Pan-Seared Chicken Breast with Lemon-Herb Sauce

This dish features chicken breasts sliced horizontally for even cooking, seared to a golden crust, and finished with a bright, flavorful sauce made from garlic, white wine, and lemon. The final result is tender, juicy chicken with a slightly crispy exterior, topped with fresh herbs for a lively, inviting presentation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. Place each chicken breast on a cutting board and carefully slice horizontally to create two thinner cutlets. Pat them dry with paper towels to remove excess moisture.
  2. Sprinkle salt, pepper, and smoked paprika generously over both sides of the chicken pieces, pressing lightly to adhere.
  3. Heat a tablespoon of olive oil in a heavy skillet over medium-high heat until shimmering and just starting to smoke slightly.
  4. Carefully lay the chicken cutlets in the hot pan, ensuring not to overcrowd the skillet. Sear each side for about 3-4 minutes until golden brown and cooked through, flipping with tongs.
  5. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute, keeping the meat tender and moist.
  6. In the same skillet, add minced garlic and cook for about 30 seconds until fragrant, with a gentle sizzle and aroma filling the air.
  7. Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly reduced, about 2-3 minutes.
  8. Add lemon zest and juice to the sauce, stirring to combine. Let it simmer for another minute for flavors to meld.
  9. Finish the sauce by stirring in chopped herbs and adjusting seasoning with salt and pepper as needed.
  10. Slice the rested chicken into strips if desired, then spoon the sauce over the top. Garnish with extra herbs or lemon slices for presentation.
  11. Serve immediately, enjoying the tender chicken with its bright, flavorful sauce and fragrant herbs.

Notes

Ensure not to overcook the chicken to keep it juicy. Resting is key for tender results. Feel free to customize with your favorite herbs or substitute lemon with lime for a different citrus note.