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 herb-infused chicken breast recipe uses a simple herb rub, shallow slashes, and searing to create a juicy, flavorful dish with a crispy exterior. The combination of fresh thyme, rosemary, lemon zest, and olive oil ensures a fragrant, bright flavor profile, while proper cooking techniques keep the chicken tender and golden brown.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts boneless, skinless
• 2 tablespoons olive oil for searing and herb rub
• 1 tablespoon fresh thyme chopped
• 1 tablespoon fresh rosemary chopped
• 1 teaspoon lemon zest freshly grated
• 1 teaspoon salt to taste
• 0.5 teaspoon black 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 they sear properly.
   
2. Using a sharp knife, make 3-4 shallow slashes across each chicken breast, about ¼ inch deep, to help the herbs penetrate and promote even cooking.
   
3. In a small bowl, combine chopped thyme, rosemary, lemon zest, salt, pepper, and 1 tablespoon of olive oil to create a fragrant herb paste.
   
4. Rub the herb mixture all over each chicken breast, pressing some into the slashes for deeper flavor infusion.
   
5. Preheat a cast iron skillet over medium-high heat until it’s hot and begins to shimmer, releasing a faint aroma.
   
6. Add a splash of olive oil to the hot skillet, swirling to coat the bottom evenly.
7. Place the chicken breasts in the skillet carefully, listening for a sizzle, and sear for 3-4 minutes until golden brown on the first side.
8. Flip the chicken using tongs, and sear the other side for another 3-4 minutes until golden and fragrant.
9. Reduce the heat to medium, cover the skillet with a lid, and cook for an additional 8-10 minutes, checking for doneness after 8 minutes.
10. Insert a meat thermometer into the thickest part of the chicken; once it reads 75°C (165°F), remove the skillet from heat.
11. Let the chicken rest for 5 minutes on a plate, tented loosely with foil, to allow juices to redistribute.
12. Slice the chicken breasts and serve immediately, drizzled with pan juices and a squeeze of fresh lemon if desired.