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Lemon Herb Chicken

This Lemon Herb Chicken features tender, juicy chicken breasts marinated in a bright, aromatic mixture of lemon zest, fresh herbs, garlic, and olive oil. The chicken is seared until golden with a caramelized crust, then rested to lock in moisture, resulting in a flavorful, vibrant dish with a juicy, appealing appearance. The final presentation is bursting with fresh herb and citrus aroma, perfect for a straightforward yet special weeknight dinner.
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Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons lemon zest freshly grated
  • 1/4 cup chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 pieces boneless, skinless chicken breasts

Equipment

  • Sharp Knife
  • Large zip-top bag or shallow dish
  • Heavy skillet or grill pan
  • Tongs
  • Meat thermometer

Method
 

  1. Start by grating lemon zest and chopping your fresh herbs—thyme and parsley—then set them aside. Mince the garlic cloves until fragrant.
  2. In a large zip-top bag or shallow dish, combine lemon zest, chopped herbs, minced garlic, olive oil, lemon juice, salt, and pepper. Whisk or massage the ingredients together to create a vibrant marinade.
  3. Add the chicken breasts to the marinade, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to infuse and the chicken to tenderize.
  4. Heat your skillet or grill pan over medium-high heat until hot, aiming for about 200°C (390°F). When ready, place the marinated chicken breasts onto the pan, listening for a gentle sizzle.
  5. Cook the chicken for about 6-7 minutes on one side, until it develops a golden-brown crust and releases easily from the pan. Flip carefully with tongs and cook for another 6-7 minutes, or until the internal temperature reaches 75°C (165°F).
  6. Use a meat thermometer to check for doneness. Once cooked, transfer the chicken to a plate and tent loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute and keep the meat moist.
  7. After resting, slice the chicken crosswise for a beautiful presentation, or serve whole. Garnish with extra herbs or lemon slices if desired, and enjoy the bright, aromatic flavors of this dish.