Classic Lemon Herb Chicken Breast
This classic lemon herb chicken breast recipe delivers tender, flavorful chicken perfect for a quick and healthy meal. Marinated in a zesty blend of lemon and herbs, then pan-seared to perfection.
Equipment
- Paper towels
- Meat mallet or rolling pin
- Shallow dish or freezer bag
- Large skillet (cast iron recommended)
- Cutting board
- Foil
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts (3-4 breasts), pounded to 3/4 inch thickness
- 2-3 fresh lemons (for juice and zest)
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 3-4 garlic cloves, minced
- 2-3 tablespoons good quality olive oil
- Salt to taste
- Freshly ground black pepper to taste
Optional Ingredients
- 1/4 cup white wine or chicken broth for deglazing
- 1 pat of butter for finishing
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and pound them gently to an even thickness of about 3/4 inch.
- In a shallow dish or freezer bag, combine olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, thyme, rosemary, salt, and black pepper; mix well.
- Add the chicken to the marinade, ensuring it's fully coated, then marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
Cooking
- Heat a large skillet over medium-high heat, then add 1 tablespoon of olive oil once hot.
- Remove chicken from the marinade, discard excess, and sear in the hot skillet for 5-7 minutes per side, or until golden brown and cooked through (165°F/74°C internal temperature).
- Transfer the cooked chicken to a cutting board, tent with foil, and let rest for 5-10 minutes.
Optional Pan Sauce & Serving
- While chicken rests, add 1/4 cup white wine or chicken broth to the skillet, scraping up browned bits, and simmer until slightly reduced; stir in a pat of butter if desired.
- Slice the chicken against the grain and serve with the pan sauce, if using, or a fresh squeeze of lemon.
Notes
For best results, do not overcrowd the skillet when searing the chicken; cook in batches if necessary. Adjust seasoning to your taste. This recipe works well with other herbs like oregano or marjoram as well.