:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/3wCwI6yu1OXweKkS_2Z7/c64c03160f441b64bd9c10e84d45cf.png "Simple Tender Pan Seared Skillet Chicken Breasts")
Simple Tender Pan Seared Skillet Chicken Breasts
Enjoy tender, juicy, and flavor-packed chicken with this easy and quick recipe for Pan Seared Chicken Breasts. Perfect for a weekday dinner or a special occasion, this recipe will leave you with moist and delicious chicken that is sure to impress.
Ingredients
- 4 boneless skinless chicken breasts
- salt to taste
- Ground black pepper to taste
- 2 tbls olive oil
- 3 cloves of garlic, minced
- 1⁄2 Cup chicken broth
- 1 tablespoon lemon juice
- 1⁄2 teaspoon dried thyme
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Directions
Begin by patting the chicken breasts dry and seasoning them with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Once the skillet is hot, add the chicken breasts. Cook for 7-8 minutes on each side, or until they are golden-brown and cooked through. Once cooked, remove the chicken from the skillet and set it aside.
In the same skillet, add garlic and sauté it for 1 minute.
Then add the chicken broth, lemon juice, and dried thyme.
Bring it to a boil and let the mixture simmer for about 5 minutes or until it has reduced by half.
Return the chicken to the skillet and spoon some of the sauce over it.
Let the chicken cook in the sauce for a further 3-4 minutes.
Your pan-seared chicken breasts are now ready to serve. Garnish with additional thyme or lemon slices if desired.
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TammersSimple Tender Pan Seared Skillet Chicken Breasts
Enjoy tender, juicy, and flavor-packed chicken with this easy and quick recipe for Pan Seared Chicken Breasts. Perfect for a weekday dinner or a special occasion, this recipe will leave you with moist and delicious chicken that is sure to impress.
Begin by patting the chicken breasts dry and seasoning them with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Once the skillet is hot, add the chicken breasts. Cook for 7-8 minutes on each side, or until they are golden-brown and cooked through. Once cooked, remove the chicken from the skillet and set it aside.
In the same skillet, add garlic and sauté it for 1 minute.
Then add the chicken broth, lemon juice, and dried thyme.
Bring it to a boil and let the mixture simmer for about 5 minutes or until it has reduced by half.
Return the chicken to the skillet and spoon some of the sauce over it.
Let the chicken cook in the sauce for a further 3-4 minutes.
Your pan-seared chicken breasts are now ready to serve. Garnish with additional thyme or lemon slices if desired.
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