ClosePhoto:Greg DuPreeActive Time:15 minsTotal Time:25 minsServings:4Greg DuPreeCook Mode(Keep screen awake)Ingredients2(8-ounce)boneless, skinless chicken breasts1/2teaspoonsaltplus1/8teaspoon, divided2tablespoonsextra-virgin olive oil1mediumlemon, sliced into 1/8-inch rounds1tablespoonfresh thymeleaves1 1/2teaspoonschoppedfresh rosemary2tablespoonslemon juice1/2teaspooncrackedblack pepper2tablespoonsunsalted butter, cut into pieces1tablespoonchoppedfresh tarragonDirectionsPreheat oven to 425°F. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt.Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the chicken and arrange lemon slices around the chicken in the bottom of the pan. Sprinkle with thyme and rosemary.Greg DuPreeTransfer to the oven; roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes. Transfer the chicken and lemon slices to a cutting board; let rest for 5 minutes. Do not wipe the pan clean.Heat lemon juice, pepper and the remaining 1/8 teaspoon salt in the pan over low heat. Whisk in butter, 1 piece at a time, until melted and a sauce forms, about 45 seconds to 1 minute. Remove from heat and stir in tarragon. Slice the chicken breasts in half; serve drizzled with the sauce.Greg DuPreeNutrition InformationServing Size: 1/2 chicken breast & 1 Tbsp. sauceCalories 256, Fat 16g, Saturated Fat 5g, Cholesterol 98mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 26g, Fiber 1g, Sodium 417mg, Potassium 444mgEatingWell.com, March 2024Rate ItPrint
Close
Photo:Greg DuPree
Greg DuPree
Active Time:15 minsTotal Time:25 minsServings:4Greg DuPreeCook Mode(Keep screen awake)Ingredients2(8-ounce)boneless, skinless chicken breasts1/2teaspoonsaltplus1/8teaspoon, divided2tablespoonsextra-virgin olive oil1mediumlemon, sliced into 1/8-inch rounds1tablespoonfresh thymeleaves1 1/2teaspoonschoppedfresh rosemary2tablespoonslemon juice1/2teaspooncrackedblack pepper2tablespoonsunsalted butter, cut into pieces1tablespoonchoppedfresh tarragonDirectionsPreheat oven to 425°F. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt.Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the chicken and arrange lemon slices around the chicken in the bottom of the pan. Sprinkle with thyme and rosemary.Greg DuPreeTransfer to the oven; roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes. Transfer the chicken and lemon slices to a cutting board; let rest for 5 minutes. Do not wipe the pan clean.Heat lemon juice, pepper and the remaining 1/8 teaspoon salt in the pan over low heat. Whisk in butter, 1 piece at a time, until melted and a sauce forms, about 45 seconds to 1 minute. Remove from heat and stir in tarragon. Slice the chicken breasts in half; serve drizzled with the sauce.Greg DuPreeNutrition InformationServing Size: 1/2 chicken breast & 1 Tbsp. sauceCalories 256, Fat 16g, Saturated Fat 5g, Cholesterol 98mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 26g, Fiber 1g, Sodium 417mg, Potassium 444mgEatingWell.com, March 2024Rate ItPrint
Active Time:15 minsTotal Time:25 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients2(8-ounce)boneless, skinless chicken breasts1/2teaspoonsaltplus1/8teaspoon, divided2tablespoonsextra-virgin olive oil1mediumlemon, sliced into 1/8-inch rounds1tablespoonfresh thymeleaves1 1/2teaspoonschoppedfresh rosemary2tablespoonslemon juice1/2teaspooncrackedblack pepper2tablespoonsunsalted butter, cut into pieces1tablespoonchoppedfresh tarragon
Cook Mode(Keep screen awake)
Ingredients
2(8-ounce)boneless, skinless chicken breasts
1/2teaspoonsaltplus1/8teaspoon, divided
2tablespoonsextra-virgin olive oil
1mediumlemon, sliced into 1/8-inch rounds
1tablespoonfresh thymeleaves
1 1/2teaspoonschoppedfresh rosemary
2tablespoonslemon juice
1/2teaspooncrackedblack pepper
2tablespoonsunsalted butter, cut into pieces
1tablespoonchoppedfresh tarragon
DirectionsPreheat oven to 425°F. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt.Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the chicken and arrange lemon slices around the chicken in the bottom of the pan. Sprinkle with thyme and rosemary.Greg DuPreeTransfer to the oven; roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes. Transfer the chicken and lemon slices to a cutting board; let rest for 5 minutes. Do not wipe the pan clean.Heat lemon juice, pepper and the remaining 1/8 teaspoon salt in the pan over low heat. Whisk in butter, 1 piece at a time, until melted and a sauce forms, about 45 seconds to 1 minute. Remove from heat and stir in tarragon. Slice the chicken breasts in half; serve drizzled with the sauce.Greg DuPreeNutrition InformationServing Size: 1/2 chicken breast & 1 Tbsp. sauceCalories 256, Fat 16g, Saturated Fat 5g, Cholesterol 98mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 26g, Fiber 1g, Sodium 417mg, Potassium 444mgEatingWell.com, March 2024
Directions
Preheat oven to 425°F. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt.Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the chicken and arrange lemon slices around the chicken in the bottom of the pan. Sprinkle with thyme and rosemary.Greg DuPreeTransfer to the oven; roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes. Transfer the chicken and lemon slices to a cutting board; let rest for 5 minutes. Do not wipe the pan clean.Heat lemon juice, pepper and the remaining 1/8 teaspoon salt in the pan over low heat. Whisk in butter, 1 piece at a time, until melted and a sauce forms, about 45 seconds to 1 minute. Remove from heat and stir in tarragon. Slice the chicken breasts in half; serve drizzled with the sauce.Greg DuPreeNutrition InformationServing Size: 1/2 chicken breast & 1 Tbsp. sauceCalories 256, Fat 16g, Saturated Fat 5g, Cholesterol 98mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 26g, Fiber 1g, Sodium 417mg, Potassium 444mg
Preheat oven to 425°F. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt.
Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the chicken and arrange lemon slices around the chicken in the bottom of the pan. Sprinkle with thyme and rosemary.
Transfer to the oven; roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes. Transfer the chicken and lemon slices to a cutting board; let rest for 5 minutes. Do not wipe the pan clean.
Heat lemon juice, pepper and the remaining 1/8 teaspoon salt in the pan over low heat. Whisk in butter, 1 piece at a time, until melted and a sauce forms, about 45 seconds to 1 minute. Remove from heat and stir in tarragon. Slice the chicken breasts in half; serve drizzled with the sauce.
Nutrition InformationServing Size: 1/2 chicken breast & 1 Tbsp. sauceCalories 256, Fat 16g, Saturated Fat 5g, Cholesterol 98mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 26g, Fiber 1g, Sodium 417mg, Potassium 444mg
Nutrition Information
Serving Size: 1/2 chicken breast & 1 Tbsp. sauceCalories 256, Fat 16g, Saturated Fat 5g, Cholesterol 98mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 26g, Fiber 1g, Sodium 417mg, Potassium 444mg
Serving Size: 1/2 chicken breast & 1 Tbsp. sauce
Calories 256, Fat 16g, Saturated Fat 5g, Cholesterol 98mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 26g, Fiber 1g, Sodium 417mg, Potassium 444mg
EatingWell.com, March 2024
Rate ItPrint
