Go Back

Pan-Seared Chicken Breast with Herbs and Lemon

This recipe features boneless chicken breasts seared to a golden crust, then finished with fresh herbs and lemon for a bright, flavorful dish. The process emphasizes achieving a tender interior with a crispy exterior, resulting in a juicy and visually appealing main course perfect for weeknights or special occasions.
Print Recipe
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 boneless chicken breasts patted dry
  • 1 teaspoon salt kosher preferred
  • 1/2 teaspoon black pepper freshly cracked
  • 1 teaspoon smoked paprika or sweet paprika
  • 2 tablespoons olive oil high-quality preferred
  • 1 lemon lemon zest and juice zest and juice
  • 2 cloves garlic minced, optional
  • 1 tablespoon fresh thyme or rosemary chopped

Equipment

  • Cast-iron skillet
  • Meat thermometer
  • Tongs
  • Paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels to remove excess moisture, ensuring a better sear.
  2. Mix salt, black pepper, smoked paprika, and lemon zest in a small bowl, then generously season both sides of each chicken breast with the spice mixture.
  3. Heat a cast-iron skillet over medium-high heat until it’s hot and shimmering, about 2-3 minutes.
  4. Add olive oil to the skillet, swirling to coat the surface, and wait until it just starts to shimmer and ripple.
  5. Place the chicken breasts in the skillet, presentation side down, and let them cook undisturbed for 6-7 minutes until a deep golden crust forms and they release easily from the pan.
  6. Use tongs to flip each chicken breast, then add minced garlic and chopped herbs to the pan, cooking for another 6-7 minutes, until the internal temperature reaches 75°C (165°F) and the meat is tender.
  7. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes, loosely covered with foil, to retain its juices.
  8. Squeeze fresh lemon juice over the rested chicken and drizzle with pan juices for added brightness and flavor.
  9. Slice the chicken against the grain and serve immediately with your favorite sides like roasted vegetables or a fresh salad.

Notes

Ensure your pan is hot enough before adding the chicken to achieve a crispy crust. Resting the chicken is key to keeping it juicy. Adjust heat as needed to prevent burning the spices or crust before the inside is cooked.