Recipes · Dinner

Wade's chicken breast

Name: Wade's chicken breast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Canadian
Ingredients: 2 chicken breasts from Waterhouse Farm; Salt and freshly ground black pepper; 1 tablespoon oil for searing; 1 tablespoon butter; 2 garlic cloves, minced; Juice of half a lemon, plus lemon slices for serving; 1/2 cup cream or half and half; Fresh parsley or thyme; Optional chicken broth splash to loosen the sauce

Cook juicy chicken breast with Wade's sear and oven method, finished in a creamy lemon herb sauce. An easy weeknight chicken recipe from Waterhouse Farm, Murrayville BC.

By Wade · 35 minutes · 2 servings

Pan seared chicken breasts in creamy lemon herb sauce with lemon slices and parsley

Dry chicken breast is almost always a heat problem, not a flavour problem. Wade’s juicy chicken breast recipe uses a hot sear for colour, a gentler oven finish for an even cook, and a quick creamy lemon pan sauce so weeknight chicken still feels worth sitting down for.

How to keep chicken breast juicy

Start with dry, well salted meat. Sear for colour, do not blast it for ten minutes on one side. Finish in the oven so the centre catches up. Rest before slicing. Use a thermometer instead of guessing. Pastured chicken from Waterhouse Farm has real flavour on its own. The sauce is a bonus, not a cover up.

Creamy lemon pan sauce in five minutes

While the chicken rests, the fond in the pan becomes dinner. Butter and garlic, lemon for brightness, cream for body, herbs at the end. If the sauce gets too thick, loosen it with a splash of broth or water.

What to serve with lemon chicken

Crusty bread for the sauce. Simple greens or a sharp salad. Roasted potatoes. Rice or buttered noodles.

Meal prep and leftovers

Slice cooled chicken across the grain and store with the sauce. Reheat gently so the cream does not split. Leftovers make an excellent next day lunch over greens or grains.

Get chicken at Waterhouse Farm when you want meat raised and sold by us. Open Thursday through Sunday in Murrayville. Bring a bag.

Method

Step 1
Pat the chicken breasts dry and salt both sides. If you have 20 minutes, let them sit while the oven heats. Dry meat sears better.
Step 2
Heat the oven to 190°C / 375°F. Warm an oven safe pan over medium high heat with the oil.
Step 3
Season with pepper, then sear the first side until deeply golden. Flip and sear the second side for another minute.
Step 4
Move the pan to the oven and cook until the thickest part reaches 74°C / 165°F.
Step 5
Set the chicken aside to rest. In the same pan, melt butter, soften the garlic, add lemon juice and cream, and simmer until slightly thick. Season and finish with herbs.
Step 6
Return the chicken to the sauce or spoon the sauce over sliced chicken. Serve hot with lemon slices and parsley.

Frequently asked questions

How long should I cook chicken breast?

Most medium breasts need a few minutes of sear plus 10 to 15 minutes in a 375°F oven. Always cook to 165°F in the thickest part.

Can I make this without cream?

Yes. Use butter, lemon, garlic, and a splash of broth for a lighter pan sauce.

Is this good for a weeknight dinner?

Yes. About 35 minutes start to finish, one pan, and almost no cleanup drama.

Raised & sold by us. No middlemen. See what we have or come check us out in Murrayville.