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 Chicken Breast

This dish features chicken breasts marinated with fresh thyme, rosemary, lemon zest, and olive oil, then seared to crispy perfection. The technique emphasizes making shallow slashes for flavor penetration and achieving a juicy, tender interior with a golden crust. It’s a quick, flavorful main course with a bright, herbaceous aroma and appealing appearance.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Modern

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts boneless, skinless
• 2 tablespoons olive oil for rub and searing
• 2 teaspoons fresh thyme chopped
• 1 teaspoon fresh rosemary chopped
• 1 teaspoon lemon zest from one lemon
• to taste salt & pepper

Equipment

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

Method

 

1. Pat the chicken breasts dry with paper towels to remove excess moisture, which helps them sear better.
   
2. Using a sharp knife and cutting board, make 3-4 shallow slashes across each chicken breast, about half an inch apart. This allows the herbs and marinade to penetrate deeper, adding flavor and helping the chicken cook evenly.
   
3. In a small bowl, combine chopped thyme, rosemary, lemon zest, and a tablespoon of olive oil to create a fragrant herb paste.
   
4. Rub the herb mixture all over the chicken breasts, pressing some into the slashes for maximum flavor infusion. Season with salt and pepper to taste.
   
5. Preheat a cast iron skillet over medium-high heat until it’s hot and begins to smoke slightly, about 3-4 minutes. Add a splash of olive oil and swirl to coat the pan.
   
6. Carefully place the chicken breasts in the hot skillet. Sear each side for about 3-4 minutes until golden brown and crispy, creating an appealing crust with sizzle sounds.
7. Reduce the heat to medium, cover the skillet with a lid or foil, and cook for an additional 8-10 minutes. Use tongs to flip the chicken halfway through if needed, ensuring even cooking.
8. Check the internal temperature with a meat thermometer; once it reaches 75°C (165°F) at the thickest part, remove the chicken from the heat.
9. Allow the chicken to rest on a plate for 5 minutes; this helps the juices redistribute, keeping the meat juicy.
10. Slice the chicken breasts into thick strips and arrange on a plate. Drizzle with pan juices or a squeeze of fresh lemon for added brightness.
11. Enjoy this flavorful, herb-infused chicken with your favorite sides, such as roasted vegetables or a fresh salad.

Notes

Make shallow slashes to help herbs penetrate and flavor the chicken thoroughly. Rest the meat before slicing to keep it juicy. Use a thermometer for perfect doneness every time.