Chicken breasts are often bland or dry, but this recipe flips the script with a fresh herb marinade that packs a punch. It’s a good way to make a simple weeknight dinner feel a little more special. Plus, the marinade’s citrus and herbs give the chicken a lively, aromatic boost that’s perfect for spring or summer.
Why I keep making this herb chicken
It’s a reliable weeknight winner that feels fancy enough for guests. The quick marinade brightens up my tired kitchen routine. Plus, the fresh herbs make every bite smell like a garden in full bloom, which I crave now more than ever.
Breaking down the ingredients: what they do for the chicken
- Lemon juice: Brightens the dish with citrus. If you want a milder tang, use less or substitute with lime.
- Fresh herbs (tarragon, basil): Add aromatic complexity and freshness. Dried herbs work but lose vibrancy.
- Olive oil: Tenderizes and helps herbs stick. Use good-quality oil for better flavor.
- Salt: Enhances overall taste. Adjust to your salt preference.
- Black pepper: Adds subtle heat. Freshly ground is best for aroma.
- Garlic (optional): Imparts a savory punch. Skip if you prefer milder flavor.
- Honey (optional): A touch of sweetness balances acidity. Skip or swap with maple syrup.
Tools and equipment to make this herb-infused chicken
- Meat mallet or rolling pin: To pound the chicken to an even thickness for uniform cooking.
- Mixing bowl: To marinate the chicken easily and thoroughly.
- Non-stick skillet: To sear the chicken evenly and prevent sticking.
- Cooking probe or instant-read thermometer: To check when the chicken reaches safe internal temperature.
- Tongs or spatula: To turn and handle the chicken without piercing the meat.
Step-by-step guide to herb-infused chicken breast
Step 1: Start by pounding the chicken breasts to an even thickness, about 1.5 cm (0.6 inches), using a meat mallet or rolling pin. This helps them cook evenly and stay juicy.
Step 2: Mix a marinade of lemon juice, chopped fresh herbs (like tarragon and basil), a splash of olive oil, and a pinch of salt. Let the chicken soak for at least 30 minutes in the fridge.
Step 3: Heat a non-stick skillet over medium-high heat until shimmering, around 180°C (356°F).
Step 4: Remove chicken from marinade, letting excess drip off. Place in hot skillet and cook for 6-7 minutes per side, until golden and slightly charred.
Step 5: Check the internal temperature with a probe; it should read 75°C (165°F). If the chicken is pale or rubbery, it’s undercooked—cover and cook a little longer.
Step 6: Let the chicken rest for 5 minutes after cooking. This step keeps the juices in and prevents dryness.
Step 7: Slice and serve with a squeeze of fresh lemon or a drizzle of herb oil for extra brightness.
Cooking checkpoints and tips to get it just right
- The chicken should be a deep golden-brown on the outside with visible grill marks or charring.
- Internal temp hits 75°C (165°F) when checked with a reliable probe—no guessing.
- The juices should run clear when you cut into the thickest part of the breast.
Common mistakes and how to fix them
- Overcooking the chicken.? If chicken is rubbery, it’s overcooked. Reduce cooking time or check earlier.
- Chicken sticking during sear.? If chicken sticks to the pan, it needs more oil or the pan isn’t hot enough. Preheat properly.
- Lack of flavor.? If the marinade is bland, add extra herbs or a splash of vinegar for punch.
- Uneven browning.? If chicken is pale and lacks color, increase heat slightly or cook a minute longer.
Herb-Marinated Chicken Breasts
Ingredients
Equipment
Method
- Pound each chicken breast to an even thickness of about 1.5 cm (0.6 inches) using a meat mallet or rolling pin. This helps ensure uniform cooking and juicy results.
- In a mixing bowl, whisk together lemon juice, olive oil, chopped herbs, salt, black pepper, and minced garlic if using. Stir until well combined, creating a vibrant marinade.
- Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes to let the flavors infuse the meat.
- Heat a non-stick skillet over medium-high heat until it begins to shimmer, about 2-3 minutes. The pan should be hot enough to sizzle when the chicken touches it.
- Remove the chicken from the marinade, letting excess drip off, and place carefully into the hot skillet. Cook for 6-7 minutes on the first side, watching for a golden-brown color and slight charring.
- Flip the chicken using tongs or a spatula and cook the other side for another 6-7 minutes, until the outside is deep golden brown and the meat is cooked through.
- Insert a cooking probe or instant-read thermometer into the thickest part of a chicken breast. When it reads 75°C (165°F), the chicken is perfectly cooked. Adjust the cooking time if necessary.
- Remove the chicken from the skillet and let it rest for 5 minutes. Resting helps the juices redistribute, keeping the meat tender and moist.
- Slice the chicken breasts against the grain. Serve immediately with a squeeze of fresh lemon or a drizzle of herb oil for extra brightness and flavor.
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