healthy chicken breast recipes

This herb-infused chicken breast recipe is my go-to when I want something quick but flavorful. It’s not just about the herbs, though—it’s about the technique that keeps the chicken juicy and tender. Sometimes, a simple rub and proper searing make all the difference.

Why I Keep Coming Back to This Recipe

It’s like a little secret to me—simple, quick, yet packed with flavor. The herbs make each bite fresh and lively, perfect after long days. Plus, it’s endlessly adaptable for different herbs or sides, keeping it interesting every time.

Key Ingredients & Their Roles

• Fresh thyme: Adds a piney, earthy aroma that elevates the chicken.
• Rosemary: Fills the kitchen with a fragrant, piney scent; pairs beautifully with lemon.
• Lemon zest: Brightens the herbs and provides a zesty punch.
• Olive oil: Helps herbs stick and ensures a crispy sear.
• Salt & pepper: The basics that enhance natural flavors and create balance.
• Chicken breasts: The juicy canvas that absorbs all those lovely herbs and flavors.

Tools of the Trade for Perfect Chicken

• Sharp Knife: To make clean slashes and handle herbs with precision.
• Cutting Board: A sturdy surface for prep work.
• Skillet (preferably cast iron): To get a good sear and even heat distribution.
• Meat Thermometer: To check doneness without guesswork.
• Tongs: To flip and handle the chicken safely.

How to Prepare Juicy, Herb-Infused Chicken Breast

Step 1: Start with a sharp knife and a sturdy cutting board. Pat the chicken dry with paper towels to remove excess moisture.

Step 2: Using a small knife, make 3-4 shallow slashes across each chicken breast. This helps the herbs and marinade penetrate deeper.

Step 3: Mix chopped fresh thyme, rosemary, a pinch of lemon zest, and olive oil in a bowl. Rub this herb paste all over the chicken, pushing some into the slashes.

Step 4: Preheat a skillet over medium-high heat until hot, about 180°C (356°F). Add a splash of oil.

Step 5: Place the chicken in the pan. Sear for 3-4 minutes each side, until golden and a bit crispy.

Step 6: Reduce heat to medium, cover, and cook for another 8-10 minutes. Check for doneness after 8 minutes.

Step 7: Use a meat thermometer: 75°C (165°F) at the thickest part indicates it’s cooked.

Step 8: Rest the chicken for 5 minutes before slicing. This keeps the juices locked in.

Step 9: Serve sliced, with a drizzle of the pan juices or a squeeze of lemon.

Cooking Checkpoints & Tips for Success

• Ensure pan is hot before adding chicken for a good sear.
• Don’t overcrowd the pan; cook in batches if needed to keep the chicken crisp.
• Use a meat thermometer to avoid overcooking and drying out.
• Rest the chicken for at least 5 minutes to let juices settle.

Common Mistakes & How to Fix Them

• Cooking blindly by time, risking dry or underdone meat.? Use a thermometer to avoid overcooking or undercooking.
• Cutting into hot chicken, losing juices.? Let the chicken rest after cooking.
• Failing to slash, resulting in bland flavor.? Make shallow slashes to help marinade penetrate.
• Starting cold, leading to uneven sear and sticking.? Preheat your pan properly.

Herb-Infused Pan-Seared Chicken Breast

This herb-infused chicken breast recipe employs a quick searing technique that results in a juicy, tender interior with a beautifully crispy exterior. Fresh thyme, rosemary, lemon zest, and olive oil create a fragrant marinade that penetrates the meat, enhancing flavor and aroma. The final dish boasts a golden crust and moist, flavorful meat, perfect for a quick yet elegant meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Main Course

Cuisine: Various

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces chicken breasts boneless, skinless
• 2 tsp fresh thyme chopped
• 1 tsp fresh rosemary chopped
• 1 tsp lemon zest from 1 lemon
• 2 tbsp olive oil extra virgin preferred
• to taste salt preferably sea salt
• to taste pepper freshly ground

Equipment

• Sharp knife
• Cutting board
• Cast Iron Skillet
• Meat thermometer
• Tongs

Method

 

1. Pat the chicken breasts dry with paper towels to ensure a good sear and make shallow slashes across each piece using a sharp knife; this helps the herbs penetrate and promotes even cooking.
   
2. In a small bowl, mix chopped thyme, rosemary, lemon zest, and olive oil until well combined, creating a fragrant herb paste.
   
3. Rub the herb paste all over the chicken, pressing some into the slashes to infuse flavor deeply.
   
4. Preheat a cast iron skillet over medium-high heat until it is hot and begins to lightly smoke, signaling it’s ready for searing.
   
5. Add a splash of olive oil to the skillet, swirling to coat evenly, and listen for the sizzle indicating it’s hot enough.
   
6. Place the chicken breasts in the pan, pressing down slightly to ensure even contact, and sear for about 3-4 minutes until the underside is golden brown and releases easily.
7. Flip the chicken using tongs and sear the other side for another 3-4 minutes, until golden and fragrant.
8. Reduce the heat to medium, cover the skillet, and cook for 8-10 minutes, checking the internal temperature with a meat thermometer; it should reach 75°C (165°F).
9. Remove the chicken from the skillet and let it rest for 5 minutes on a cutting board to allow juices to redistribute.
10. Squeeze fresh lemon juice over the rested chicken or drizzle with pan juices to brighten the flavors.
11. Slice the chicken against the grain, serve hot, and enjoy the juicy, herb-infused flavors with a side of your choice.

Notes

Make sure your pan is properly heated before adding the chicken for a perfect sear. Resting the meat is crucial to keeping it juicy. Feel free to experiment with other fresh herbs like parsley or basil for variations.