Lemon Herb Chicken Breasts (Printable)

Juicy chicken seared and roasted with lemon, garlic, and fresh herbs for bright Mediterranean flavor.

# List of ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5 ounces each)

→ Marinade

02 - 3 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 3 garlic cloves, minced
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper

→ Garnish

10 - Lemon slices
11 - Additional chopped parsley

# Steps:

01 - In a mixing bowl, whisk together olive oil, lemon zest and juice, minced garlic, chopped parsley, thyme, rosemary, salt, and black pepper until well combined.
02 - Place chicken breasts in a resealable plastic bag or a shallow dish. Pour marinade over the chicken, turning each piece to fully coat. Seal and refrigerate for at least 20 minutes, up to 4 hours.
03 - Set oven to 400°F (200°C) to preheat.
04 - Heat an oven-safe skillet over medium-high. Add a small amount of olive oil if needed. Remove marinated chicken from bag, allowing excess marinade to drip off, and sear each breast for 2 to 3 minutes per side until golden brown.
05 - Transfer the skillet to the preheated oven. Roast for 15 to 18 minutes, or until the internal temperature reaches 165°F (74°C).
06 - Let chicken rest in the pan for 5 minutes before slicing. Garnish with additional parsley and lemon slices if desired, then serve while hot.

# Expert Advice:

01 -
  • Uses everyday fresh herbs you probably have
  • Quick marinade delivers outstanding flavor
  • Lean protein rich and naturally gluten-free
  • Ready in about 40 minutes with minimal hands-on work
02 -
  • High in protein for lasting fullness
  • Flexible for meal prep and leftovers
  • Bright flavors appeal to picky eaters
03 -
  • Always let your meat come close to room temperature before searing. You will get an even golden crust.
  • Scrape all herb bits from the pan before roasting so they will not burn.
  • It is worth investing in a sturdy meat thermometer for perfectly moist chicken every time.

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