Description
Quick and elegant pan-seared chicken breasts with a bright garlic-lemon sauce, perfect for weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika or sweet paprika (optional)
- 2 tbsp olive oil or avocado oil
- 2 tbsp unsalted butter, divided
- 3 garlic cloves, minced
- 1/3 cup low-sodium chicken stock or dry white wine
- 2 tbsp fresh lemon juice (about 1/2 lemon)
- 1 tbsp capers, rinsed (optional)
- 1 tbsp chopped fresh parsley or thyme for garnish
Instructions
- Pat the chicken very dry with paper towels. Season both sides with salt, pepper, and paprika. Let sit at room temperature for 10 minutes.
- Heat a large skillet over medium-high heat. Add oil and heat until shimmering.
- Place the chicken in the pan and sear undisturbed for 4–5 minutes.
- Flip the chicken, add 1 tbsp butter, and cook another 3–4 minutes. Remove chicken and tent with foil for 5–7 minutes.
- Reduce heat to medium and add remaining butter and minced garlic. Sauté until fragrant.
- Pour in stock or wine, scraping the pan to lift browned bits, and let the liquid reduce by half.
- Stir in lemon juice and capers. Return chicken to the pan and spoon sauce over for 30–60 seconds.
- Plate, garnish with herbs, and serve immediately.
Notes
Feel free to substitute chicken stock with white wine for a brighter sauce. Capers are optional but recommended for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mediterranean