Lemon Garlic Butter Chicken Breast with Fresh Tomato Pepper Salad
ID: 76a16f2a...
Tender, pan-seared chicken breasts finished in a rich lemon garlic butter sauce with shallots and fresh thyme, served alongside a colorful, Mediterranean-style tomato, sweet pepper, and feta salad.
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🍳 Cooking Flow
Dredge chicken breasts in seasoned flour and pan-sear for 5 minutes per side. → Add shallots, garlic, and thyme to the skillet and sauté until fragrant. → Pour in lemon zest, lemon juice, and chicken broth, then simmer. → Stir in butter to melt and thicken the sauce. → Assemble sliced tomatoes, sweet peppers, shallots, feta, and herbs for the side salad.
Cooking Steps
Brief Cooking Order
Dredge chicken breasts in seasoned flour and pan-sear for 5 minutes per side. → Add shallots, garlic, and thyme to the skillet and sauté until fragrant. → Pour in lemon zest, lemon juice, and chicken broth, then simmer. → Stir in butter to melt and thicken the sauce. → Assemble sliced tomatoes, sweet peppers, shallots, feta, and herbs for the side salad.
Introduction
Tender, pan-seared chicken breasts finished in a rich lemon garlic butter sauce with shallots and fresh thyme, served alongside a colorful, Mediterranean-style tomato, sweet pepper, and feta salad.
Step 1
Prepare the chicken: Season 1/2 cup of flour with salt and pepper in a shallow bowl. Dredge the 4 chicken breasts in the flour, turning to coat evenly, and shake off any excess.
Step 2
Heat 2 tbsp of olive oil in a skillet over medium heat. Add the chicken breasts and cook uncovered for 5 minutes.
Step 3
Flip the chicken breasts over and cook for another 5 minutes, or until they are cooked through and golden brown.
Step 4
Add the chopped shallot, minced garlic, and fresh thyme sprigs into the center of the skillet. Cook for about a minute until fragrant.
Step 5
Add the lemon zest, squeeze in the juice of 1/2 lemon, and pour in 1/2 cup of chicken broth. Gently stir and scrape up any browned bits from the bottom of the pan.
Ingredients List
Important Notes
Always shake off excess flour before placing the chicken in the pan to prevent the sauce from becoming too clumpy or pasty.
Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
The fresh mint in the salad is optional but highly recommended to add a bright, refreshing contrast to the rich butter sauce.
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