Pan-Seared Lemon Chicken with Basil Cream Sauce
User Reviews
5
-
Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Pan-Seared Lemon Chicken with Basil Cream Sauce
Description
This recipe prepares chicken tenderloins by first drying them, then dredging in a spiced flour mixture including dried basil, salt, pepper, cayenne, garlic, and onion powders. The chicken is seared in butter and oil in batches to develop a golden brown crust while avoiding steaming. Cooking times are adjusted to ensure tenderness and even browning.
After searing, the pan is deglazed with chicken broth and fresh lemon juice, simmering to lift browned bits and concentrate flavor. Cream and additional fresh lemon zest are added to create a bright yet rich sauce. Fresh basil chiffonade is folded in at the end to infuse a delicate herb flavor and garnish enhances presentation.
Serve the dish warm with complementary sides such as rice, pasta, or vegetables to absorb the lemon basil sauce.
Using freshly zested lemons and homemade broth enhances brightness and depth, while a microplane grater simplifies zesting. Adjust seasoning to taste when preparing the flour coating and sauce.
Ingredients
- 2 pounds chicken tenderloin thawed
- 1/4 cup flour
- 1 teaspoon basil dried
- 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 neutral cooking oil generic cooking oil
- 1 & 1/4 cups chicken broth
- 1/3 cup lemon juice 2 lemons-zest them first!, fresh
- 1/2 cup cream
- 1-2 tablespoons lemon to taste, zest
- 1/4 cup basil chiffonade, fresh
- basil more to garnish, fresh
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
- Homemade chicken broth made with Better Than Bouillon adds depth; substitute with quality broth as needed.
- Fresh lemon zest is best grated with a microplane for ease and finer zest texture.
- Sear chicken in batches to ensure crisp edges and avoid steaming.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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