Lemon Citrus Basil Chicken (Printable)

Zesty chicken enhanced with fresh lemon, orange, and basil for a bright, easy main dish.

# List of ingredients:

→ Protein

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)

→ Marinade

02 - 2 tablespoons olive oil
03 - Zest and juice of 1 large lemon
04 - Zest and juice of 1 orange
05 - 2 cloves garlic, minced
06 - 1 teaspoon honey
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper

→ Fresh Herbs

10 - ½ cup fresh basil leaves, chopped, plus extra for garnish

→ Garnish & Serving

11 - Lemon slices for garnish
12 - Extra basil leaves

# Steps:

01 - In a medium bowl, whisk together olive oil, lemon zest and juice, orange zest and juice, minced garlic, honey, Dijon mustard, sea salt, and black pepper.
02 - Add chicken breasts to the marinade, coating thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor.
03 - Preheat oven to 400°F or heat an ovenproof skillet or grill pan over medium-high heat on the stovetop.
04 - Remove chicken breasts from marinade, letting excess drip off. Reserve marinade. Sear chicken in lightly oiled skillet or grill pan for 2-3 minutes per side until golden brown.
05 - Pour reserved marinade over the seared chicken and sprinkle chopped basil on top. Transfer skillet to preheated oven.
06 - Bake for 15-18 minutes until internal temperature reaches 165°F (74°C).
07 - Allow chicken to rest for 5 minutes before serving. Garnish with lemon slices and extra basil leaves.

# Expert Advice:

01 -
  • It tastes light and alive, like something you'd order at a seaside cafe but made in your own kitchen with barely any effort.
  • The marinade does all the work, and the oven finishes it perfectly so you're not stuck hovering over a pan.
  • It's naturally gluten-free and feels special enough for guests but easy enough for a weeknight.
02 -
  • Don't skip the searing step, even though it's tempting to just bake the chicken straight from the marinade, because those golden edges add so much flavor.
  • If your chicken breasts are uneven in thickness, pound them gently with a mallet so they cook at the same rate and nothing ends up dry.
  • Always reserve the marinade before you add the raw chicken, or pour it into the pan only if it will cook through in the oven, since raw chicken touched it.
03 -
  • Use a microplane to zest the citrus directly over the bowl so you catch all the fragrant oils that spray out, they make the marinade smell incredible.
  • If you have time, let the chicken come to room temperature for 10 minutes before searing so it cooks more evenly and doesn't cool down the pan.
  • Always taste the pan juices before serving and adjust with a pinch of salt or a squeeze of fresh lemon if they need it.

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