Pan-Seared Lemon Chicken with Basil Cream Sauce

Name: Pan-Seared Lemon Chicken with Basil Cream Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 pounds chicken tenderloins; 1/4 cup flour; 1 teaspoon dried basil; 1 teaspoon salt; 3/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 tablespoon butter; 1 tablespoon oil; 1 & 1/4 cups chicken broth*; 1/3 cup fresh lemon juice; 1/2 cup cream; 1-2 tablespoons lemon zest; 1/4 cup fresh basil; fresh basil

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
460 kcal
Course
Main Course
Cuisine
American

Pan-Seared Lemon Chicken with Basil Cream Sauce

Whitney Jenkins

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Here's an easy 30 minute dinner idea for you! Pan-seared Chicken in Lemon Basil Cream Sauce is super easy to throw together, and uses up some of that fresh garden basil. Chicken tenderloins are quick to cook on the stovetop, and the sauce has such bright lemony flavor!

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Ingredients

Servings

2 pounds chicken tenderloins thawed
1/4 cup flour
1 teaspoon dried basil
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon butter
1 tablespoon oil
1 & 1/4 cups chicken broth*
1/3 cup fresh lemon juice 2 lemons-zest them first!
1/2 cup cream
1-2 tablespoons lemon zest to taste**
1/4 cup fresh basil chiffonade
fresh basil more to garnish

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Instructions

Dry the chicken tenderloins with a paper towel.
On a plate or shallow dish, mix together the flour and spices: basil, salt, pepper, cayenne, garlic, and onion.
Dredge the chicken in the flour mixture to coat both sides.
Heat a large skillet to medium high heat. When it is hot, add 1 tablespoon butter and 1 tablespoon oil, and swirl to coat.
Add about half the chicken tenderloins. Don't add them all at once or they will steam, not sear, and that won't get you those nice crispy brown edges. Leave about an inch in between each piece of chicken.
Sear for about 4 minutes. Keep an eye on it and make sure it's not cooking too quickly. Turn the heat down to medium if necessary.
Flip the chicken and cook for another 2 minutes or so, until brown.
Remove the chicken to a plate and sear the other batch, adding more oil if the pan gets dry.
When the chicken is done and out of the pan, add the chicken broth and lemon juice. Keep the heat on medium high. Scrape up the browned bits with a wooden spoon.
Bring to a boil and simmer for about 3 minutes.
Add the cream. Bring to a simmer again and continue simmering for 5-8 minutes until the sauce has thickened some.
Remove from heat and add fresh basil and lemon zest. Return the chicken to the pan.
Serve with pasta, rice, mashed potatoes, cauliflower rice, etc.

Notes

*I always use water and Better Than Bouillon Chicken Base to make my broth at home. I love this stuff!
**My favorite kitchen tool is my microplane grater. It makes zesting lemons SO EASY. It is the best 12 bucks you will ever spend on a kitchen item.

Nutrition Information

Show Details

Serving 1serving Calories 460kcal (23%) Carbohydrates 10g (3%) Protein 50g (100%) Fat 24g (37%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 193mg (64%) Potassium 984mg (28%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 758IU (15%) Vitamin C 18mg (20%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 460 kcal

% Daily Value*

Serving	1serving
Calories	460kcal	23%
Carbohydrates	10g	3%
Protein	50g	100%
Fat	24g	37%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	193mg	64%
Potassium	984mg	21%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	758IU	15%
Vitamin C	18mg	20%
Calcium	53mg	5%
Iron	2mg	11%