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Lemon-Herb Quick Chicken Breast

This quick chicken breast recipe features tender, evenly cooked meat seared to a golden brown, infused with fresh lemon and aromatic herbs. The dish combines high-heat searing with a bright citrus finish, resulting in a juicy, flavorful main course with a vibrant appearance.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts preferably uniform size for even cooking
  • 1 tablespoon olive oil extra virgin preferred
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 lemon for juice and zest
  • 2 cloves garlic minced, optional
  • to taste salt and pepper for seasoning
  • 1/2 teaspoon hot sauce optional, for heat

Equipment

  • Large skillet
  • Meat mallet or rolling pin
  • Digital thermometer
  • Tongs

Method
 

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound with a meat mallet or rolling pin until about 1.5 cm thick, ensuring evenness for quick, uniform cooking. Remove the plastic and set aside.
  2. Sprinkle the chicken generously with salt, pepper, chopped thyme, and rosemary. If using garlic and hot sauce, add them now for extra flavor. Rub the seasonings into both sides of each breast.
  3. Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke. This ensures a good sear for a golden crust.
  4. Carefully place the chicken breasts in the hot skillet. Cook for 4-5 minutes on one side without moving them, until the underside develops a deep golden brown and it releases easily from the pan.
  5. Flip the chicken using tongs and cook for another 4-5 minutes until the other side is golden and the internal temperature reaches 75°C (165°F). Use a digital thermometer to check for doneness.
  6. Once cooked, remove the chicken from the skillet and transfer to a plate. Let it rest for 5 minutes; this helps the juices redistribute and keeps the meat moist.
  7. While the chicken rests, squeeze fresh lemon juice over the hot skillet to deglaze, scraping up browned bits. Let the citrus aroma fill the air.
  8. Slice the rested chicken breasts into thick strips or serve whole, then drizzle with the lemon juice and herb-infused pan juices for extra flavor and brightness.
  9. Serve immediately, garnished with additional herbs or lemon wedges if desired. Enjoy the tender, flavorful chicken with a vibrant citrus kick.

Notes

Ensure the skillet is hot enough before adding chicken to prevent sticking. Resting the chicken is crucial for juiciness. Adjust seasoning and lemon to taste for perfect balance.