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Quick Lemon Herb Pan-Seared Chicken Recipe
15-minute lemon-herb chicken: seared, juicy, and ready fast.
Why this recipe works
This quick lemon herb pan-seared chicken delivers bright flavors with minimal prep. Suitable for a light weeknight meal or meal-prep option.
- quick chicken recipe
- lemon herb chicken
- pan-seared chicken
- juicy chicken breast
- one-pan chicken
- healthy chicken dinner
- easy chicken dinner
- dinner in 15 minutes
Key takeaways
Ready in under 15 minutes from start to finish
Bright lemon and thyme flavor with light seasoning
Juicy, evenly cooked chicken slices with pan juices
intro1 paragraph: This quick chicken recipe shows how to pan-sear boneless chicken breasts with lemon and thyme for a juicy, weeknight-friendly dinner. It’s ideal for beginners and anyone needing a fast, flavorful option.
hook: Get a juicy lemon-herb chicken dinner on the table in minutes.
searchIntent: quick lemon herb chicken recipe
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Recipe guide
This quick lemon herb pan-seared chicken delivers bright flavors with minimal prep. Suitable for a light weeknight meal or meal-prep option.
Get a juicy lemon-herb chicken dinner on the table in minutes.
- Ready in under 15 minutes from start to finish
- Bright lemon and thyme flavor with light seasoning
- Juicy, evenly cooked chicken slices with pan juices
- intro1 paragraph: This quick chicken recipe shows how to pan-sear boneless chicken breasts with lemon and thyme for a juicy, weeknight-friendly dinner. It’s ideal for beginners and anyone needing a fast, flavorful option.
- hook: Get a juicy lemon-herb chicken dinner on the table in minutes.
- searchIntent: quick lemon herb chicken recipe
- sections:[{
- bodyHedding1
- heading
- body
Method
Pat chicken dry and flatten to even thickness. Season both sides with dried thyme and black pepper (no salt). Brush lemon juice over both sides. Heat olive oil in a nonstick skillet over medium-high. Sear 3–4 minutes per side without moving until golden. Check internal temp at 165°F (74°C). Rest 2–3 minutes, slice, and serve with pan juices.
Ingredients
- 4 oz boneless skinless chicken breast
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- 1/4 tsp dried thyme
- 1/8 tsp ground black pepper
Instructions
- Pat chicken dry and flatten slightly to even thickness with hand or utensil.
- Season both sides lightly with dried thyme and black pepper; avoid adding salt.
- Brush or rub lemon juice over both sides of the chicken.
- Heat olive oil in a nonstick skillet over medium-high heat until shimmering.
- Place chicken in skillet and sear without moving for 3–4 minutes until golden.
- Flip and cook 3–4 more minutes until internal temperature reaches 165°F (74°C).
- Remove chicken and let rest 2–3 minutes to retain juices.
- Slice and serve warm; spoon any pan juices over the chicken.
FAQs
Should I salt the chicken before cooking?
Season lightly with thyme and pepper and avoid salt before cooking; salt can draw moisture. Adjust salt to taste after cooking.
What’s the target doneness for the chicken?
Cook until an internal temperature reaches 165°F (74°C) and let it rest for 2–3 minutes to retain juices.
Why rest the chicken after cooking?
Slice after resting to keep juices in the meat and ensure even serving temperatures.