YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Lemon Garlic Sauce
Savor the succulent flavors of pan-seared chicken breast encrusted with aromatic herbs and finished with a bright, zesty lemon garlic sauce. This dish offers a delightful balance of tender protein and a tangy, herb-infused finish that’s perfect for a hearty breakfast, lunch, or dinner.
INGREDIENTS
8 oz Chicken Breast
1 tbsp Olive Oil (for searing)
1 tsp Olive Oil (for sauce)
0.5 tsp Fresh Rosemary
0.5 tsp Fresh Thyme
1 clove Garlic, minced
2 tbsp Lemon Juice
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Pat the chicken breast dry with paper towels. Lightly score the surface to help the herb crust adhere.
In a small bowl, combine the fresh rosemary, fresh thyme, a pinch of salt, and black pepper.
Rub the chicken breast with a portion of the herb mix to form a crust on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once shimmering, add the chicken breast.
Sear the chicken for about 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.
Remove the chicken from the skillet and set aside to rest.
Reduce the heat to medium and add 1 teaspoon of olive oil to the same skillet along with the minced garlic. Sauté briefly until fragrant, about 30 seconds.
Add the lemon juice to the skillet, scraping any browned bits off the bottom, and stir to combine the flavors into a light sauce.
Drizzle the lemon garlic sauce over the rested chicken breast.
Serve immediately, enjoying the vibrant herb crust paired with the tangy, zesty sauce.