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Herb-Infused Pan-Seared Chicken Breast

This herb-infused chicken breast recipe employs a quick searing technique that results in a juicy, tender interior with a beautifully crispy exterior. Fresh thyme, rosemary, lemon zest, and olive oil create a fragrant marinade that penetrates the meat, enhancing flavor and aroma. The final dish boasts a golden crust and moist, flavorful meat, perfect for a quick yet elegant meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Various
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts boneless, skinless
  • 2 tsp fresh thyme chopped
  • 1 tsp fresh rosemary chopped
  • 1 tsp lemon zest from 1 lemon
  • 2 tbsp olive oil extra virgin preferred
  • to taste salt preferably sea salt
  • to taste 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 a good sear and make shallow slashes across each piece using a sharp knife; this helps the herbs penetrate and promotes even cooking.
  2. In a small bowl, mix chopped thyme, rosemary, lemon zest, and olive oil until well combined, creating a fragrant herb paste.
  3. Rub the herb paste all over the chicken, pressing some into the slashes to infuse flavor deeply.
  4. Preheat a cast iron skillet over medium-high heat until it is hot and begins to lightly smoke, signaling it’s ready for searing.
  5. Add a splash of olive oil to the skillet, swirling to coat evenly, and listen for the sizzle indicating it's hot enough.
  6. Place the chicken breasts in the pan, pressing down slightly to ensure even contact, and sear for about 3-4 minutes until the underside is golden brown and releases easily.
  7. Flip the chicken using tongs and sear the other side for another 3-4 minutes, until golden and fragrant.
  8. Reduce the heat to medium, cover the skillet, and cook for 8-10 minutes, checking the internal temperature with a meat thermometer; it should reach 75°C (165°F).
  9. Remove the chicken from the skillet and let it rest for 5 minutes on a cutting board to allow juices to redistribute.
  10. Squeeze fresh lemon juice over the rested chicken or drizzle with pan juices to brighten the flavors.
  11. Slice the chicken against the grain, serve hot, and enjoy the juicy, herb-infused flavors with a side of your choice.

Notes

Make sure your pan is properly heated before adding the chicken for a perfect sear. Resting the meat is crucial to keeping it juicy. Feel free to experiment with other fresh herbs like parsley or basil for variations.