Name: Pan-seared chicken with lemon herb sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4 inch thickness; 1/4 cup white rice, dry; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp olive oil; 2 cloves garlic, minced; 1/3 cup chicken broth; 1 tbsp lemon juice; 1 tsp salted butter; 1 1/2 tbsp fresh parsley, chopped; 1/2 cup water

Instructions

Prep 15 min · Cook 10 min

In a small pot, combine the rice and water with a pinch of the salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let stand covered for 5 minutes.
Pat the chicken breast dry with paper towels. Season both sides with half the remaining salt and all of the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat. Place the chicken in the skillet and cook for 4 to 5 minutes per side until the exterior is golden brown. Done when reaches 165°F in the thickest part.
Remove the chicken to a plate to rest. In the same skillet, add the minced garlic and cook for 30 seconds. Pour in the chicken broth and simmer for 3 to 4 minutes until the liquid reduces by about half and lightly coats a spoon.
Remove the skillet from the heat. Whisk in the lemon juice, butter, and chopped parsley until the butter is melted and the sauce is glossy. Taste and add the rest of the salt if needed.
Fluff the rice and place it on a plate. Top with the seared chicken breast and pour the lemon herb pan sauce over both.

Nutrition

Ingredients

Instructions

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