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Pan Seared Chicken Breasts with Lemon Herb Butter


Serves 3

Herb butter

  • 1 stick of unsalted butter, softened
  • 3 tablespoons chopped parsley
  • ¼ teaspoon lemon zest
  • 1 minced garlic clove
  • ½ teaspoon lemon juice
  • Pinch of dried oregano
  • Pinch of black pepper


  • 3 chicken breasts
  • Kosher salt and black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 12 oz. spinach (optional) can use arugula or any green leafy vegetable


  1. Mix all the herb butter ingredients together in a bowl until well combined.
  2. Cover with plastic and set aside until the chicken is done.
  3. Rinse the chicken and pat dry.
  4. Season both sides of each breast with salt and black pepper.
  5. Heat the butter and oil in a pan over medium.
  6. Place chicken into the pan and cook for 5-6 minutes.
  7. Turn the chicken and cook for an additional 5-6 minutes or until the internal temperature reaches a safe 165 degrees F.
  8. Add the spinach to the pan and cook while stirring until wilted.
  9. Plate the greens, top with the chicken and finish each serving with a generous dollop of the lemon herb butter.
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