Herb Pan-Seared Chicken Brunch

Steps

How to make it

Prep 10 min · Cook 12 min

1. Split the breast to even thickness; marinate 10 minutes with lemon juice, salt, pepper, and minced garlic.
2. Heat 1 Tbsp olive oil in a skillet over medium-high; sear the chicken 3 minutes until golden on the first side.
3. Flip, reduce to medium, and cook 2–3 minutes more until no pink remains at the center. Rest off heat.
4. In the same pan, stir-fry broccoli until crisp-tender; fry an egg sunny-side or scrambled in a clean spot.
5. Slice the chicken; plate with egg and broccoli; drizzle remaining lemon juice.
6. Use medium heat unless noted; stir or flip occasionally for even cooking.
7. Check doneness (no pink juices in poultry, fish flakes easily), then adjust salt.

Tips & storage

Make it easier

• Chicken is done at 74°C internal—overcooking dries it out.

Refrigerate up to 1 day; reheat sliced chicken covered with a damp paper towel, about 1 minute in the microwave.

Substitutions