Seared Chicken with Lemon-Herb Cream Sauce

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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.

Seared Chicken with Lemon-Herb Cream Sauce
photographer: Helen Norman
Nutritionist Tested & Approved

Time: 25 minutes (10 minutes prep)

  • 2 teaspoons extra-virgin olive oil plus 1 tablespoon divided

  • 2 8-ounce boneless skinless chicken breasts

  • 3/4 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

  • 1/4 teaspoon salt

  • 1/4 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.

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

Nutritional Facts

Serving Size
3 oz. chicken and 2 Tbsp. sauce
4 g
9 g
Saturated Fat
2 g
26 g
64 mg
Dietary Fiber
0 g
320 mg
236 mg
4 servings
3 lean meat
1 fat

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