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Herb-Marinated Chicken Breast

This herb-infused chicken breast recipe features a vibrant marinade of lemon juice, fresh herbs, and olive oil, which tenderizes and flavors the meat. The chicken is pan-seared until golden and juicy, with aromatic herbal notes and a lively citrus kick. The final dish boasts a tender, succulent texture with a beautifully browned exterior, perfect for a quick yet elevated weeknight dinner.
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Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts pounded to an even thickness
  • 1/4 cup lemon juice freshly squeezed preferred
  • 2 tablespoons olive oil good quality for best flavor
  • 2 tablespoons chopped fresh tarragon and basil roughly chopped
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 cloves garlic minced (optional)
  • 1 teaspoon honey optional, for balance

Equipment

  • Meat mallet or rolling pin
  • Mixing bowl
  • Non-stick skillet
  • Cooking probe or instant-read thermometer
  • Tongs or spatula

Method
 

  1. Pound each chicken breast between two sheets of plastic wrap with a meat mallet or rolling pin until they are about 1.5 cm (0.6 inches) thick. You should hear a gentle pounding sound, and the meat will feel even in thickness, which helps it cook uniformly.
  2. In a mixing bowl, whisk together the lemon juice, olive oil, chopped herbs, salt, black pepper, minced garlic (if using), and honey (if desired). The marinade should smell bright and fragrant, with a vibrant citrus aroma and fresh herbal notes.
  3. Add the pounded chicken breasts to the marinade, turning to coat each piece thoroughly. Cover the bowl and let the chicken soak in the refrigerator for at least 30 minutes to absorb the flavors and tenderize.
  4. Heat a non-stick skillet over medium-high heat until shimmering, and you can see a slight haze rising, indicating it’s hot enough to sear the chicken.
  5. Remove the chicken from the marinade, letting any excess drip off, and carefully place each piece into the hot skillet. You should hear a lively sizzle and see the chicken start to brown immediately.
  6. Sear the chicken for about 6-7 minutes on each side, watching for a deep golden-brown color and slight charring around the edges. Use tongs or a spatula to flip gently.
  7. Check the internal temperature with a probe or instant-read thermometer; it should read 75°C (165°F) when the chicken is fully cooked. If it’s under, cover and cook for another minute or two.
  8. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. Resting helps the juices redistribute, keeping the meat tender and moist.
  9. Squeeze fresh lemon over the rested chicken or drizzle with a little herb oil for an extra burst of brightness before slicing.
  10. Slice the chicken against the grain, arrange on plates, and serve immediately. The aromatic herbs and bright citrus will make this dish feel fresh and inviting.

Notes

Ensure the skillet is hot enough before adding the chicken to achieve a good sear. Resting the chicken prevents dryness and keeps it juicy.