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Herb-Infused Chicken Breast

This herb-infused chicken breast recipe uses a simple herb rub and searing technique to achieve juicy, flavorful meat with a crispy exterior. Fresh thyme, rosemary, and lemon zest create a bright, aromatic profile, while proper searing and resting lock in moisture for tender, appealing slices. The final dish boasts a golden-brown crust and a fragrant, herb-packed interior.
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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

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 2 tbsp olive oil for searing and rubbing
  • 2 tsp fresh thyme chopped
  • 1 tsp fresh rosemary chopped
  • 1 tsp lemon zest brightens flavor
  • to taste salt & pepper for seasoning

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, then place them on a cutting board.
  2. Using a sharp knife, make 3-4 shallow slashes across each chicken breast to help the herbs and marinade penetrate deeper.
  3. In a small bowl, mix chopped thyme, rosemary, lemon zest, and 1 tablespoon of olive oil to create a fragrant herb paste.
  4. Rub the herb mixture all over the chicken breasts, pushing some into the slashes for maximum flavor.
  5. Preheat a cast iron skillet over medium-high heat until hot, and add 1 tablespoon of olive oil. You should hear a gentle sizzle when the oil hits the pan.
  6. Place the chicken breasts in the skillet. Sear for 3-4 minutes on each side until golden brown and crispy.
  7. Reduce the heat to medium, cover the skillet with a lid or foil, and cook for an additional 8-10 minutes, until the chicken is cooked through and juices run clear.
  8. Check doneness with a meat thermometer; the internal temperature should reach 75°C (165°F) at the thickest part.
  9. Remove the chicken from the skillet and let it rest for 5 minutes, allowing the juices to redistribute and keep the meat tender.
  10. Slice the chicken breasts, then drizzle with the pan juices or a squeeze of fresh lemon for added brightness.
  11. Serve the herb-infused chicken hot, enjoying the crispy exterior and juicy, flavorful interior.