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Seared Chicken Breast with Lemon and Herbs

This dish features chicken breasts pounded to an even thickness, seared until golden and juicy, then finished with a squeeze of lemon and fresh herbs. The quick cooking method results in tender, flavorful meat with a beautiful crust and moist interior, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts pounded to even thickness
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil for searing
  • 1 lemon lemon for squeezing over cooked chicken
  • 2 tablespoons fresh herbs parsley, thyme, chopped
  • 1 clove garlic minced, optional

Equipment

  • Heavy skillet (cast iron preferred)
  • Meat mallet or rolling pin
  • Instant-read thermometer
  • Tongs
  • Paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels to remove excess moisture, then place them between two sheets of plastic wrap or in a zip-top bag. Pound them evenly to about 1.5 cm (0.6 inches) thickness using a meat mallet or rolling pin. This helps them cook uniformly and stay juicy.
  2. Heat a heavy skillet over medium-high heat until shimmering, around 180°C (350°F). Add a tablespoon of olive oil and swirl to coat the bottom of the pan.
  3. While the pan heats, season each chicken breast generously with salt, black pepper, and smoked paprika. Rub the spices into the meat for even flavor.
  4. Place the chicken breasts in the hot skillet, smooth side down. Sear for 3-4 minutes, until the underside develops a golden-brown crust and releases easily from the pan.
  5. Flip the chicken breasts using tongs and cook for another 4-5 minutes, or until the internal temperature reaches 74°C (165°F). You’ll hear a gentle sizzle as they cook.
  6. If the chicken browns too quickly, turn down the heat slightly; if not browning enough, increase it a bit. Use an instant-read thermometer to check for doneness.
  7. Remove the chicken from the skillet and transfer to a plate. Let it rest for 5 minutes; this helps the juices redistribute inside, keeping the meat moist and tender.
  8. Squeeze fresh lemon juice over the rested chicken, then sprinkle with chopped herbs and minced garlic if using. This brightens the flavors and adds freshness.
  9. Slice the chicken breasts crosswise, revealing a moist, tender interior with a beautiful sear on the outside. Serve immediately with your favorite sides, garnished with extra herbs if desired.

Notes

Pounding the chicken to an even thickness ensures uniform cooking and juicy results. Resting the meat after cooking is key to retaining moisture. Adjust seasoning and herbs based on your preference for a personalized touch.