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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
Cook Time 15 minutes
Total Time 25 minutes
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.