Searing Chicken with Lemon Pan Sauce
A quick and delicious chicken recipe featuring golden seared chicken with a bright lemon pan sauce, perfect for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 4 pieces bone-in or boneless chicken pieces (thighs or breasts), patted dry Use bone-in thighs for juicier meat.
- 1-2 tbsp olive oil or neutral oil with a high smoke point For searing.
- 3 cloves garlic, smashed
- 1 small shallot, finely chopped (optional) Adds flavor to the sauce.
- 2 tbsp butter For making the pan sauce.
- 0.5 cup low-sodium chicken stock or white wine For deglazing.
- 1 lemon (zest and juice) For bright flavor in the sauce.
- 1 tsp fresh thyme or 0.5 tsp dried Herb for seasoning.
- to taste salt and freshly ground black pepper For seasoning chicken.
- 1 handful baby spinach or roasted vegetables (optional) To cook alongside the chicken.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) if finishing in the oven.
- Pat chicken dry and season both sides generously with salt and pepper.
Searing
- Heat a large ovenproof skillet over medium-high heat and add oil.
- When shimmering, place chicken skin-side down (or presentation-side down for boneless). Don’t crowd the pan.
- Sear without moving for 4–6 minutes until deep golden brown.
- Flip and sear the other side for 2–3 minutes.
- Add garlic and shallot to the pan, pushing them into the fat for 30–60 seconds until fragrant.
Cooking
- If finishing in the oven: transfer skillet to the oven and roast for 10–15 minutes until internal temp reaches 165°F (74°C).
- If staying on the stove: reduce heat to medium-low, cover, and cook for 8–12 minutes until done.
Sauce Preparation
- Remove chicken to a plate and tent loosely with foil to rest for 5 minutes.
- Return skillet to medium heat and add stock or wine to deglaze, scraping browned bits from the pan.
- Reduce by half.
- Stir in butter, lemon zest, lemon juice, and thyme. Taste and adjust seasoning.
Serving
- Spoon sauce over the rested chicken and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in a 300°F (150°C) oven. For freezing, store cooked chicken in a sealed container for up to 3 months. Thaw overnight before reheating.