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Herb-Infused Chicken Breast

This herb-infused chicken breast recipe combines a quick searing method with a flavorful herb rub, resulting in juicy, tender meat with a beautifully golden crust. The dish features fresh thyme, rosemary, lemon zest, and a simple olive oil marinade that enhances the natural richness of the chicken. Final presentation shows the chicken sliced and garnished with pan juices and a squeeze of lemon, highlighting its vibrant flavors and appealing appearance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless and skinless
  • 2 tablespoons olive oil for marinade and searing
  • 2 teaspoons fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon lemon zest from one lemon
  • 1 teaspoon salt to taste
  • ½ 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 remove excess moisture, which helps achieve a good sear.
  2. Using a sharp knife and cutting board, make 3-4 shallow slashes across each chicken breast—this allows the herbs and marinade to penetrate deeper and helps the chicken stay tender.
  3. In a small bowl, combine chopped thyme, rosemary, lemon zest, salt, pepper, and olive oil to create a fragrant herb paste.
  4. Rub the herb mixture all over each chicken breast, pressing some into the slashes to infuse flavor deeper into the meat.
  5. Preheat a cast iron skillet over medium-high heat until it’s hot and beginning to shimmer, which takes about 2-3 minutes.
  6. Add a splash of olive oil to the skillet, spreading it evenly to prevent sticking and promote a crispy sear.
  7. Place the chicken breasts in the pan, listening for a sizzle as they make contact, and cook for 3-4 minutes until the underside is golden brown.
  8. Flip the chicken using tongs and cook the other side for another 3-4 minutes until golden and crispy.
  9. Reduce the heat to medium, cover the skillet, and continue cooking 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 chicken from the skillet and let it rest for 5 minutes, which helps retain juices.
  11. Slice the rested chicken into thick pieces, then serve with a drizzle of pan juices and a squeeze of fresh lemon for a burst of brightness.

Notes

Ensure the skillet is hot before adding the chicken for a perfect sear. Rest the chicken after cooking to keep it juicy. Make shallow slashes to help herbs penetrate and enhance flavor.