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Pan seared chicken breast with golden crust and lemon pan sauce on a plate

Pan Seared Chicken with Lemon Pan Sauce

Pan Seared Chicken with Lemon Pan Sauce is a quick, flavorful chicken dish featuring tender, golden-seared chicken and a fresh, savory lemon sauce. It is an easy choice for a weeknight meal when you want a simple skillet recipe with bright flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
Lemon Pan Sauce
  • 2 tablespoons fresh lemon juice
  • 1/2 cup low-sodium chicken broth

Method
 

Preparation
  1. Dry the chicken breasts thoroughly with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and smoked paprika.
Cooking
  1. Warm a large skillet over medium-high heat, add the olive oil, and heat until shimmering without allowing it to smoke.
  2. Place the seasoned chicken breasts in the skillet and cook undisturbed for 6 to 7 minutes to develop a deep golden crust.
  3. Turn the chicken over and continue cooking for another 5 to 6 minutes, until the internal temperature reaches 165°F (74°C).
  4. Move the cooked chicken to a plate, cover loosely with foil, and allow it to rest briefly.
  5. Pour the lemon juice and chicken broth into the hot skillet. Use a wooden spoon to loosen the browned bits from the pan and form the lemon sauce.
  6. Return the chicken breasts to the skillet and coat them with the warm lemon pan sauce before serving.

Notes

For the best browning, make sure the chicken is thoroughly dried before seasoning and avoid placing too many pieces in the skillet at once.