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Citrus Herb Chicken Breast

This dish features tender chicken breasts cooked with fresh herbs, lemon zest, and garlic, resulting in a bright and flavorful main course. The chicken is seared to a golden crust and then roasted to juicy perfection, showcasing a vibrant combination of textures and aromas. The final presentation is a succulent, herb-infused chicken with a zesty citrus kick.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 2 cloves garlic minced
  • 1 tablespoon olive oil good quality
  • 1 lemon lemon zest and juice
  • 2 tablespoons fresh herbs chopped parsley, thyme, rosemary
  • to taste salt & pepper
  • optional pinch red pepper flakes for a spicy kick

Equipment

  • Oven-proof skillet
  • Meat thermometer
  • Tongs
  • Zester or microplane

Method
 

  1. Pat the chicken breasts dry with paper towels to ensure a good sear, then place them on a cutting board.
  2. Zest the lemon using a microplane, revealing bright, fragrant citrus zest, then cut the lemon in half to juice later.
  3. In a small bowl, combine olive oil, lemon zest, minced garlic, chopped herbs, salt, pepper, and red pepper flakes if using, stirring to create a vibrant marinade.
  4. Rub the herb mixture evenly all over each chicken breast, pressing it into the meat for full flavor infusion.
  5. Heat an oven-proof skillet over medium-high heat until it’s hot and shimmering, with a faint sizzle when you add a drop of water.
  6. Place the chicken breasts into the skillet and sear for 2-3 minutes per side, until they develop a golden-brown crust with gentle sizzling sounds.
  7. Squeeze the juice of half the lemon over the chicken, releasing a fresh citrus aroma as it hits the hot pan.
  8. Transfer the skillet to a preheated oven at 200°C (390°F) and roast for 15-20 minutes, until the internal temperature reaches 75°C (165°F).
  9. Remove the skillet from the oven, tent loosely with foil, and let the chicken rest for 5 minutes to retain its juices.
  10. Squeeze the remaining lemon juice over the rested chicken, then slice and serve garnished with additional herbs and lemon wedges for a bright finishing touch.

Notes

Ensure the pan is hot enough before searing for a perfect crust. Use a meat thermometer to avoid overcooking. Feel free to add extra lemon zest for more brightness or red pepper flakes for heat.