29/04/2026
Looking for weeknight dinner inspiration?
Try this pan-seared chicken with a lemon garlic herb sauce. It’s simple, flavorful, and easy to balance when you add a starch and a veggie on the side.
One thing I never skip is patting the chicken dry before it goes into the pan. That’s how you get that proper golden sear instead of steaming it. I use White Cloud paper towels for this because they actually hold up and absorb moisture well without falling apart, especially helpful when you’re cooking multiple pieces.
I also keep them close by so I can clean as I go. It just makes the whole cooking process feel a lot more manageable and the cleanup way easier after.
💾Save this for your next meal prep or weeknight dinner.
👩🍳Recipe: Pan-Seared Chicken with Lemon Garlic Herb Sauce
Ingredients:
•5 boneless chicken breasts/ thighs
•1 tsp salt
•1 tbsp black pepper
•1 tbsp garlic powder
•1 tbsp paprika
•1 tbsp fresh thyme
•Handful fresh chives
•2 tbsp oil
•3 cloves garlic, minced
•2 tbsp onion, pimento & chadon beni mix
•1 tsp butter
•1 tsp honey/maple syrup
•½ cup chicken stock
•Juice of ½ lemon
•Optional: chopped parsley for garnish
Method:
Pat chicken dry and season with salt, pepper, garlic powder, paprika and thyme.
Sear in a hot pan until golden on both sides. Remove and set aside.
In a clean pan sauté garlic, onion, pimento, and chadon beni in remaining oil.
Add butter, stock, lemon juice, honey and herbs. Let it simmer lightly.
Return chicken to the pan, spoon over sauce, and cook on low for about 10-15 minutes.
Finish with chives and optional parsley.
Approx macros (per chicken breast):
Calories: ~190 kcal
Protein: ~30g
Fat: ~8g
Carbs: ~1g
