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Seared Chicken with Lemon-Herb Cream Sauce

  • 10 m
  • 25 m
EatingWell Test Kitchen
“In this healthy chicken recipe, chicken breasts are quickly pan-seared and then topped with a lemon-herb cream sauce. The healthy cream sauce recipe uses yogurt and actually contains no cream at all. The cream sauce also pairs well with seasoned pan-seared cod or salmon. Serve the chicken and sauce with steamed broccoli or green beans for a healthy dinner. ”


    • 2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
    • 2 8-ounce boneless skinless chicken breasts
    • ¾ cup nonfat plain yogurt
    • 2 tablespoons minced preserved lemon (see Tip) or 2 teaspoons lemon zest
    • 1 tablespoon finely chopped fresh oregano
    • 1 tablespoon finely chopped fresh parsley
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper


  • 1 Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add chicken and cook, turning once or twice, until browned and cooked through, 8 to 10 minutes per side.
  • 2 Whisk the remaining 1 tablespoon oil, yogurt, lemon (or zest), oregano, parsley, salt and pepper in a small bowl. Serve the chicken with the sauce.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Preserved lemons are lemons that have been soaked in a salt-lemon mixture for at least 30 days. Their salty sourness is a signature flavor in Moroccan dishes. Find them at specialty-food stores or online at
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