Speedy Lemon Herb Chicken
By @chef1
A quick and flavorful chicken dish perfect for a weeknight dinner. This recipe features pan-seared chicken breasts with a bright lemon-herb sauce.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●2 (6-8 oz each) Chicken breasts
- ●2 tablespoons Olive oil
- ●1, juiced Lemon
- ●2 cloves, minced Garlic
- ●2 tablespoons, chopped Fresh herbs (parsley, thyme, rosemary)
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1Season chicken breasts with salt and pepper.
- 2Heat olive oil in a large skillet over medium-high heat.
- 3Add chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through.
- 4Remove chicken from skillet and set aside.
- 5In the same skillet, add minced garlic and cook for 30 seconds, or until fragrant.
- 6Pour in lemon juice and add chopped herbs. Stir to combine.
- 7Return chicken breasts to the skillet and coat with the lemon-herb sauce.
- 8Serve immediately.
Recipe details
- Category
- Main course
- Preparation
- 27 minutes
- Cooking
- 16 minutes
Estimated total: 43 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Initial setup: 5 min planning allowance (setup)
- Prepare lemon, garlic, and herbs: 10 min planning allowance (vegetable_prep)
- Season chicken breasts: 3 min planning allowance (mix)
- Preheat skillet: 3 min planning allowance (pan_preheat)
- Remove chicken from skillet: 2 min planning allowance (transfer)
- Add lemon juice and herbs, stir: 3 min planning allowance (mix)
- Return chicken to skillet and coat: 2 min planning allowance (transfer)
- Serve immediately: 2 min planning allowance (garnish)
- Mince garlic, chop herbs, juice lemon
- First side
- Second side
- Chicken breasts: USDA breast portion weight
- Matched 2 breasts (472g total) to '0.5 breast' portion (118g) for 2 pieces, each approximately 8.3 oz, which is within the 6-8 oz range specified.
- Olive oil: USDA tablespoon portion weight
- Lemon: USDA lemon yields portion weight
- Garlic: USDA clove portion weight
- Fresh herbs (parsley, thyme, rosemary): USDA tbsp portion weight
- Using fresh parsley as a representative for the blend of fresh herbs (parsley, thyme, rosemary).
- Salt: USDA tsp portion weight
- Black pepper: USDA tsp, ground portion weight
- Chicken breasts: 472 g · USDA reference 171509
- Olive oil: 27 g · USDA reference 171413
- Lemon: 48 g · USDA reference 167747
- Garlic: 6 g · USDA reference 169230
- Fresh herbs (parsley, thyme, rosemary): 7.6 g · USDA reference 170416
- Salt: 3 g · USDA reference 173468
- Black pepper: 0.57 g · USDA reference 170931
chicken · lemon · herbs · pan-seared
Estimated nutrition per serving
386 calories · 48.3 g protein · 3.1 g carbohydrate · 20.7 g fat · 0.3 g fiber · 993 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: