Herb Pan-Seared Chicken Brunch

Steps

How to make it

Prep 10 min · Cook 12 min

1. Split chicken breast 150 g from the side into even thickness and pat dry; cut broccoli 80 g into small florets, rinse, and drain.
2. Toss chicken with 1 tbsp lemon juice, a pinch of salt and black pepper, and 1 minced garlic clove; rest 10 minutes.
3. Heat 1 tbsp olive oil in a skillet over medium-high; sear chicken 3 minutes on the first side until golden.
4. Flip, reduce to medium, and cook 2–3 minutes more until the center reaches 74°C or shows no pink when cut; rest 2 minutes, then slice against the grain.
5. Add 1 tbsp olive oil to the same pan; stir-fry broccoli over medium heat 2 minutes until deep green and stems still slightly crisp.
6. Fry egg 1 sunny-side up (set whites, runny yolk) or scrambled in a clean spot over low heat; plate chicken, egg, and broccoli separately; drizzle remaining lemon juice.

Tips & storage

Make it easier

• Chicken is done at 74°C internal—overcooking dries it out.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

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

Substitutions