PAN SEARED CHICKEN BREASTS WITH LEMON AND THYME

Seared Chicken Breasts With Lemon And Thyme On Plate

PAN SEARED CHICKEN BREASTS WITH LEMON AND THYME

by | Nov 26, 2021

Who doesn’t want a quick, easy and delicious chicken recipe for a weeknight dinner or a special occasion especially after all of the cooking leading up to Thanksgiving? I’m guessing you’ve had enough turkey at this point too! Pan Seared Chicken Breasts With Lemon And Thyme is a perfect recipe for those who prefer not to spend much time in the kitchen but still want delicious meals. It is also elegant enough to be served for a special occasion when you have limited prep time. The finished chicken is moist and flavorful with the bright taste of lemon and the earthy, floral hints of thyme. Add some fresh thyme leaves as a garnish to bring the flavor up a notch and impress your guests.

“Don’t wait. The time will never be just right.” Napoleon Hill

Seared Chicken Breasts With Lemon And Thyme On Plate
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Pan Seared Chicken Breasts With Lemon And Thyme

Pan Seared Chicken Breasts With Lemon And Thyme is the perfect recipe for those who prefer not to spend much time in the kitchen but still want delicious meals.
Prep Time5 minutes
Cook Time25 minutes
Course: Dinner, Entree
Cuisine: American
Keyword: Gluten free, Quick
Servings: 4
Calories: 178kcal

Equipment

  • Large heavy skillet
  • Cooking tongs
  • Sheet pan
  • Wooden spoon

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 boneless skinless chicken breast halves
  • 2 Tablespoons finely chopped shallots
  • 1 clove garlic minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • ¼ cup freshly squeezed lemon juice
  • 1 cup low sodium chicken broth
  • Fresh thyme leaves optional for garnish

Instructions

  • Heat the oven to 400°F.
  • Heat 1 Tablespoon olive oil on medium high in a large heavy skillet.(See note below.)
  • Season the chicken breasts with kosher salt and freshly ground black pepper.
  • Once the oil is hot, use the tongs to transfer the chicken breasts to the skillet.(Avoid overcrowding the skillet. If your skillet is on the small side, cook the chicken in two batches.)
  • Sear the breasts until nicely browned on one side. The breasts will stick to the pan initially but will release when they are ready to be turned. Resist the urge to pull them from the pan before they release on their own.
  • Use the tongs to turn the chicken breasts over and sear on the remaining side.
  • Transfer the chicken to a sheet pan and place it in the oven. Roast until the chicken reaches an internal temperature of 160-165 degrees.
  • Remove the chicken from the oven. Allow it to rest for 10 minutes. It will continue to cook and reach a safe finishing temperature of 165° F once removed.
  • While the chicken is in the oven. sauté the shallots on medium heat in the juices remaining in the skillet until they are soft. Stir continuously with a wooden spoon.
  • Add the garlic. thyme and red pepper flakes and continue to stir for another 30 seconds.
  • Stir in the lemon juice and scrape the bottom of the pan.
  • Once the lemon juice has almost evaporated, add the chicken broth.
  • Bring to a boil and reduce until the sauce is thickened and syrupy.
  • Slice the chicken on the diagonal and place on a serving platter.
  • Pour the sauce over the finished chicken.
  • Garnish with fresh thyme leaves if desired.

Notes

The smoke point of extra virgin olive oil is around 374°- 405° F.  This makes it a good option for pan frying however you should avoid heating it to the point of smoking as this will affect the taste and may release harmful compounds.  Source:  Healthline.com
Commercial chicken broth/stock can contain lots of sodium even those brands marked “low sodium”.  Taste the finished dish before adding salt.  
Please note that any garnishes are not included in the nutrition facts.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 178kcal | Carbohydrates: 3g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 152mg | Potassium: 507mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I’d love to hear from you.

You’ll need the following ingredients for this Pan Seared Chicken Breasts With Lemon and Thyme recipe…

Extra virgin olive oil-1 Tablespoon
Kosher salt and freshly ground black pepper
Boneless skinless chicken breast halves-4
Shallots-2 Tablespoons finely chopped
Garlic-1 clove
Dried thyme-¼ teaspoon
Red pepper flakes-¼ teaspoon
Lemon juice-¼ cup freshly squeezed
Low sodium chicken broth-1 cup
Fresh thyme leaves, optional for garnish

Seared Chicken Breasts With Lemon and Thyme Ingredients
Chicken Not Shown Above

Let’s get going…

Heat the oven to 400°F.


Heat 1 Tablespoon olive oil on medium high in a large heavy skillet. The smoke point of extra virgin olive oil is around 374°- 405° F. This makes it a good option for pan frying however you should avoid heating it to the point of smoking as this will affect the taste and may release harmful compounds. Source: Healthline.com


Season the chicken breasts with kosher salt and freshly ground black pepper.


Once the oil is hot, use tongs to transfer the chicken breasts to the skillet.(Avoid overcrowding the skillet. If your skillet is on the small side, cook the chicken in two batches.)


Sear the breasts until nicely browned on one side. The breasts will stick to the pan initially but will release when they are ready to be turned. Resist the urge to pull them from the pan before they release on their own.

Seared Chicken Breasts In Skillet


Use the tongs to turn the chicken breasts over and sear on the remaining side.


Transfer the chicken to a sheet pan and place it in the oven. Roast until the chicken reaches an internal temperature of 160-165 degrees.

Remove the chicken from the oven. Allow it to rest for 10 minutes. It will continue to cook and reach a safe finishing temperature of 165 degrees° F once removed.

Make the sauce…


While the chicken is in the oven. sauté the shallots in the juices remaining in the skillet on medium heat until they are soft. Stir continuously with a wooden spoon.

Add the garlic. thyme and red pepper flakes and continue to stir for another 30 seconds.


Stir in the lemon juice and scrape the bottom of the pan.


Once the lemon juice has almost evaporated, add the chicken broth.

Lemon Juice Added To Skillet


Bring to a boil and reduce until the sauce is thickened and syrupy. Commercial chickenbroth/stock can contain lots of sodium, even those brands marked “low sodium”.  Taste the finished dish before adding additional salt.  

Finished Sauce In Skillet


Slice the chicken on the diagonal and place on a serving platter.

Pour the sauce over the finished chicken.

Garnish with fresh thyme leaves if desired.

Enjoy!

Finished Chicken Breast On Platter

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I’d love to hear from you.

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