Lemon Herb Chicken with Lemon Herb Pan Sauce
This private chef-style lemon herb chicken dinner has tender pan-seared chicken, a bright buttery lemon herb pan sauce, fluffy herb rice pilaf, and roasted lemon Parmesan asparagus. It’s fresh, cozy, and just fancy enough to feel like a complete dinner you’d request if someone else magically handled your life.
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Ingredients
Chicken
- 2 large boneless skinless chicken breasts (about 1½ pounds), sliced into 4 cutlets
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅓ cup all-purpose flour
- 2 tablespoons avocado oil
- 1 tablespoon unsalted butter
Lemon Herb Pan Sauce
- 2 tablespoons unsalted butter
- 1 small shallot finely minced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- Juice of 1 lemon
- Zest of ½ lemon
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 2 tablespoons cold unsalted butter
- Salt and pepper to taste
Buttery Herb Rice Pilaf
- 2 tablespoons unsalted butter
- 2 tablespoons finely minced shallot
- 2 cloves garlic minced
- 1 cup jasmine rice
- 1 1/4 chicken broth
- 1/2 teaspoon Better Than Bouillon Roasted Chicken Base
- 2 tablespoons chopped fresh parsley
- Zest of ½ lemon
Charred Lemon Parmesan Asparagus
- 1 bunch asparagus trimmed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons freshly grated Parmesan
- Zest of ½ lemon
Instructions
- Preheat the oven to 425°F. Toss the asparagus with the olive oil, salt, and pepper. Spread onto a baking sheet and roast for 10–12 minutes, until tender with lightly charred tips.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the shallot and cook for 2-3minutes until softened. Stir in the garlic and cook for 30 seconds. Add the rice and toast for 1-2 minutes, stirring frequently, until lightly golden and fragrant. pour chicken broth into the saucepan, and stir in the salt and pepper. Bring to a boil, stir in your BTB until dissolved then cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let rest, covered, for 10 minutes.WRONG
- While the rice cooks, season the chicken with the salt, pepper, and garlic powder. Lightly dredge each cutlet in the flour, shaking off the excess.
- Heat the avocado oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil. Add the lemon halves, cut-side down, to the hot skillet and cook for 1–2 minutes until lightly caramelized. Remove and set aside.
- Reduce the heat to medium. Melt the butter in the same skillet. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds. Pour in the chicken broth, Dijon mustard, lemon juice, and lemon zest, scraping up all the browned bits from the bottom of the pan. Simmer for 5–7 minutes, until slightly reduced. Stir in the parsley and thyme. Remove the skillet from the heat and whisk in the cold butter, one tablespoon at a time, until the sauce is smooth and glossy. Taste and season with salt and pepper as needed.
- Fluff the rice with a fork and stir in the Parmesan, parsley, and lemon zest.
- As soon as the asparagus comes out of the oven, sprinkle with the Parmesan and lemon zest, tossing gently so the residual heat softens the cheese.
- Divide the buttery herb rice pilaf among four plates. Top with the chicken, spoon the lemon herb pan sauce over the top, and serve with the charred lemon Parmesan asparagus. Garnish with additional parsley and grilled lemon halves, if desired.
Notes
- Toasting the rice before adding the broth creates a rich, nutty flavor.
- Freshly shredded Parmesan melts and tastes much better than pre-shredded.
- Whisking in the cold butter off the heat creates a silky, glossy pan sauce without using cream.
- If the sauce reduces too much, whisk in a splash of chicken broth before serving.
Servings: 4