It’s one pot meal time again! This go around I’m bringing you a lemony pan seared chicken breast with spinach, tomatoes and bell peppers. I’m still working my way through our Meyer lemon stash so I’m putting lemon in all our meals these days. These chicken breasts are lightly coated in seasoned flour then seared in butter for a deliciously browned crust. Throw some veggies in the pan, make a 3 minute lemon honey butter sauce and dinner is ready.
How do you make pan seared chicken breast?
I use thin cut chicken breasts for this recipe; the thinner chicken cooks much quicker and gives you a better crust to chicken ratio. I buy my chicken breasts already cut thin, but you could easily cut thicker breasts lengthwise or pound them thin with a meat mallet. After you’ve made the pan seared chicken breast it’s time to incorporate the veggies. I saute a little bell pepper and spinach in the pan, then add in cherry tomatoes. I don’t cook the tomatoes because I like the texture better when they’re fresh, but you could cook them for a few minutes if you prefer.
The sauce for these pan seared chicken breasts couldn’t be any easier to make – it’s simply browned butter with a little bit of honey, lemon juice and fresh thyme leaves stirred in. Drizzle the sauce over the chicken and vegetables and dinner is done. I like to serve some bread on the side to round out the meal, or if you don’t mind cleaning one more pan some orzo pasta would be nice. Regardless of how you serve it, this one pot meal is sure to be a hit! Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
More great chicken recipes
Slow Cooker Chicken Cacciatore Bacon Wrapped Chicken Honey Mustard Chicken Chicken Santa Fe Pineapple Chicken
