How To Make Pan Seared Chicken on Lemon Butter Sauce
Grab a bite of this tender plate of pan seared chicken and vegetables, topped with a tangy lemon and butter herb sauce, for a rich and belly-filling dish!
Mix together the flour, salt and pepper on a large plate.
Season each chicken breast with salt to taste, then dredge each chicken breast in the flour mixture.
In a large skillet, heat 2 tablespoons of the butter over medium high heat. Add the chicken and cook for 4 to 5 minutes on each side, or until golden brown and cooked through.
Transfer the chicken to a platter and cover with foil. Wipe out the pan with a paper towel.
Place the bell pepper in the pan, then cook for 3 to 4 minutes. Add the spinach, then cook for 3 more minutes or until spinach is wilted and bell pepper is cooked through.
Add the cherry tomatoes, then season the vegetables with salt and pepper.
Place the vegetables on the serving platter alongside the chicken.
Melt the remaining 2 tablespoons of butter in the pan until the butter has started to brown. Whisk in the honey, lemon juice, thyme leaves and salt and pepper to taste. Remove the pan from the heat.
Pour the sauce over the chicken and vegetables.
Garnish with lemon slices and thyme sprigs, serve, and enjoy!
- Calories: 435.75kcal
- Fat: 25.24g
- Saturated Fat: 11.17g
- Trans Fat: 0.61g
- Monounsaturated Fat: 8.44g
- Polyunsaturated Fat: 3.45g
- Carbohydrates: 19.30g
- Fiber: 3.50g
- Sugar: 6.65g
- Protein: 33.66g
- Cholesterol: 121.22mg
- Sodium: 725.07mg
- Calcium: 115.40mg
- Potassium: 903.78mg
- Iron: 4.02mg
- Vitamin A: 519.60µg
- Vitamin C: 56.27mg
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