Seared Chicken Breasts with Lemon Herb Pan Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Boneless skinless chicken breasts seared in a skillet and finished with a bright lemon herb pan sauce. Simple enough for a weeknight dinner yet elegant enough to serve guests.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/3 cup chopped parsley
- 1 tablespoon chopped thyme leaves
- 1 tablespoon lemon peel (sliced into thin strips)
- 2 cloves garlic (finely minced or crushed through a garlic press)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 boneless skinless chicken breast halves
- 1/2 cup chicken stock (plus more as needed)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 142mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 524mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 142MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.