Seared Chicken Breast With Lemon Garlic Pan Sauce

I can’t even tell you how much chicken we eat in my house. It is definitely the inexpensive, go-to healthy protein for most families. So, I am always in search of ways to make it taste new and exciting. And who doesn’t love an easy, one-pan meal for those busy nights? A rich and tangy lemon garlic sauce perfectly dresses your usual boring chicken, taking it up a notch. A couple of my kiddos aren’t big on mushrooms and onions, but they love the flavor of this dish. And as most moms and dads know, you can easily scrape off the “visual evidence” and still achieve all the flavor. Besides, my husband and I like to save the mushrooms and onions for ourselves. Bonus: This recipe calls for wine which is always a good excuse for finishing the bottle with dinner.

Chicken with mushrooms and onionsIngredients:

2lbs (approx. 4-6 large) chicken breasts

2 tablespoons canola oil or Wildtree Natural Grapeseed Oil


Ground black pepper

2 large sweet onions cut in ½-inch strips

16oz washed and sliced baby portabella mushrooms

2 tablespoons fresh minced garlic

½-1 teaspoon salt (adjust depending on your palette)

½ teaspoon black pepper

1½ teaspoons tarragon

A dash or two of cayenne pepper (optional if you like a little kick)

Juice of 2 lemons

1 cup white wine

2 tablespoons butter


Heat a large stainless steel sauté pan with lid to high heat. Add the oil. Season each chicken breast with salt and pepper and arrange in pan. Sear the chicken for about 1-2 minutes per side (or until a nice crust has formed) and remove from pan. Set aside for later.

Reduce heat to medium-high, and add the sliced onions, mushrooms, and garlic to the pan. Sauté for 3-5 minutes or until slightly charred and almost translucent. Reduce heat to medium, and add the remaining ingredients except for the butter. Deglaze the pan and cook for another 3-5 minutes. Taste salt level of pan sauce prior to adding the chicken back in the pan, and adjust if necessary.

Return the chicken to the pan and cover. Cook for 8-10 minutes or until the chicken breasts reach 170˚internal temperature. Add the butter just before the chicken is done to make the sauce richer and more flavorful. Serve with garlic mashed potatoes or mashed sweet potatoes.




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