Seared Chicken with Lemon Herb Ricotta
Seared Chicken with Lemon Herb Ricotta
Ingredients
For the Ricotta Topping
- 1 1/2 cups whole milk ricotta cheese
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, large, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Seared Chicken and Pan Sauce
- 1 pound boneless, skinless chicken breasts, about 1-inch thick, or pounded to even thickness
- 1 tablespoon extra virgin olive oil, for searing chicken
- 3 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt, for seasoning chicken
- 1/4 teaspoon black pepper, freshly ground, for seasoning chicken
- 1/4 cup chicken broth
Instructions
- 1
In a medium bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, the zest of 1 large lemon, and the juice of 1/2 large lemon. Stir in the chopped fresh parsley, basil, and chives. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Mix well until combined and creamy. Set aside.
⏱️ 5 min - 2
Pat the chicken breasts dry with paper towels. If chicken breasts are thicker than 1 inch, you may slice them horizontally to create two thinner cutlets or pound them to an even 1-inch thickness. Season generously on both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
⏱️ 2 min - 3
Heat a large skillet over medium-high heat. Add 1 tablespoon of extra virgin olive oil. Once shimmering, carefully add the seasoned chicken breasts. Sear for 4-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Use tongs to turn. Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes before slicing against the grain.
⏱️ 12 min•🌡️ medium-high - 4
Reduce the heat to medium in the same skillet. Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant, being careful not to brown the garlic. Pour in the 1/4 cup chicken broth and the juice of the remaining 1/2 large lemon, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 1-2 minutes until slightly reduced.
⏱️ 3 min•🌡️ medium - 5
Divide the sliced chicken among plates. Dollop a generous spoonful of the lemon herb ricotta mixture alongside or on top of the chicken. Drizzle with the pan sauce from the skillet. Garnish with additional grated Parmesan cheese and a sprinkle of fresh herbs if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Chicken with Lemon Herb Ricotta
Ingredients
For the Ricotta Topping
- 1 1/2 cups whole milk ricotta cheese
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, large, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Seared Chicken and Pan Sauce
- 1 pound boneless, skinless chicken breasts, about 1-inch thick, or pounded to even thickness
- 1 tablespoon extra virgin olive oil, for searing chicken
- 3 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt, for seasoning chicken
- 1/4 teaspoon black pepper, freshly ground, for seasoning chicken
- 1/4 cup chicken broth
Instructions
- 1
In a medium bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, the zest of 1 large lemon, and the juice of 1/2 large lemon. Stir in the chopped fresh parsley, basil, and chives. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Mix well until combined and creamy. Set aside.
⏱️ 5 min - 2
Pat the chicken breasts dry with paper towels. If chicken breasts are thicker than 1 inch, you may slice them horizontally to create two thinner cutlets or pound them to an even 1-inch thickness. Season generously on both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
⏱️ 2 min - 3
Heat a large skillet over medium-high heat. Add 1 tablespoon of extra virgin olive oil. Once shimmering, carefully add the seasoned chicken breasts. Sear for 4-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Use tongs to turn. Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes before slicing against the grain.
⏱️ 12 min•🌡️ medium-high - 4
Reduce the heat to medium in the same skillet. Add the minced garlic and red pepper flakes and cook for 1 minute until fragrant, being careful not to brown the garlic. Pour in the 1/4 cup chicken broth and the juice of the remaining 1/2 large lemon, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 1-2 minutes until slightly reduced.
⏱️ 3 min•🌡️ medium - 5
Divide the sliced chicken among plates. Dollop a generous spoonful of the lemon herb ricotta mixture alongside or on top of the chicken. Drizzle with the pan sauce from the skillet. Garnish with additional grated Parmesan cheese and a sprinkle of fresh herbs if desired. Serve immediately.
⏱️ 2 min