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Lemon Herb Chicken

This Lemon Herb Chicken is a bright and satisfying dish that features tender chicken breasts cooked to a golden sear, infused with fresh herbs and topped with zesty lemon juice. The dish boasts a vibrant, slightly crispy exterior with juicy, flavorful meat inside, perfect for a quick, flavorful meal. The combination of citrus and herbs creates a lively, fresh final appearance and aroma.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded flat for even cooking
  • 2 tablespoons olive oil good quality extra virgin
  • 3 cloves garlic minced
  • 1 large lemon zest and juice
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon dried rosemary finely chopped
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Large skillet
  • Tongs
  • Meat thermometer

Method
 

  1. Pat the chicken breasts dry with paper towels and pound them slightly to an even thickness for uniform cooking.
  2. Mix chopped herbs, salt, pepper, and a teaspoon of honey in a bowl. Rub this mixture all over the chicken, pressing it into the meat for extra flavor.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering and you hear a gentle sizzle.
  4. Place the chicken breasts into the hot skillet carefully, laying them away from you to avoid splatters. Sear for about 6-7 minutes without moving, until the underside is golden brown and releases easily from the pan.
  5. Flip the chicken breasts using tongs and reduce the heat to medium. Cook for another 6-7 minutes until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.
  6. Add minced garlic and freshly squeezed lemon juice to the skillet during the last 2 minutes of cooking. Baste the chicken with the fragrant mixture, allowing it to absorb the bright flavors.
  7. Remove the chicken from the skillet and let it rest on a plate, loosely covered with foil, for about 5 minutes to allow the juices to redistribute.
  8. Squeeze a little extra lemon juice over the rested chicken, sprinkle with chopped parsley and thyme, and add a pinch of flaky sea salt for a fresh finishing touch.