Pan-Seared Turkey Breast with Lemon & Fresh Herbs
Ingredients
- 1½ poundsturkey breast (boneless, skinless)
- 2lemon
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ½ cupchicken broth
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 2 lemons in half.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Season the turkey breast generously with salt and pepper on both sides. When oil is hot, carefully lay the turkey in the pan and sear for 5–6 minutes until golden brown, then flip and sear the other side for another 5–6 minutes.
- 03
Transfer the turkey to a plate. Pour out excess oil, leaving about 1 tablespoon in the pan.
- 04
Add the garlic, thyme, and rosemary to the pan and toast for 30 seconds until fragrant.
- 05
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan.
- 06
Return the turkey to the pan. Squeeze the juice from both lemons over the turkey and add the lemon halves to the pan.
- 07
Reduce heat to medium-low, cover, and simmer for 8–10 minutes, until the turkey reaches an internal temperature of 165°F and is cooked through.
- 08
Transfer the turkey to a cutting board and let rest for 3 minutes. Slice and serve with the pan sauce spooned over top.
Spice Tips
For extra brightness, add a small pinch of red pepper flakes to the pan sauce. A hint of Dijon mustard whisked into the broth adds subtle depth. Finish with fresh chives or parsley if you have them on hand.
Turkey breast dries out easily, so don't skip the searing step—it seals in moisture. The pan sauce keeps everything juicy. This pairs beautifully with roasted vegetables or a simple green salad.