Category: Main Course

Chicken breast often feels like a blank canvas—mild, versatile, but sometimes a bit dull. I’ve found that a simple herb infusion can turn it into something expressive and fresh, perfect for busy weeknights or lazy weekends. The trick is in the herbs and the timing, making each bite aromatic and juicy.

Why I Keep Returning to This Method

It’s simple, reliable, and endlessly adaptable. The fresh herb aroma makes even plain chicken exciting. Plus, it’s quick enough for busy nights but flavorful enough to impress anyone at the table.

The Essential Ingredients & Their Secrets

• Fresh herbs: They release a vibrant, aromatic oil that flavors the chicken deeply—no dried herbs here.
• Olive oil: Helps the herbs stick and creates a lovely sear—use good quality for the best flavor.
• Garlic: Adds a pungent, spicy kick—smash it to release more aroma.
• Salt & pepper: Basic but essential—don’t skimp on seasoning to bring out the herbs.
• Chicken breasts: Opt for thick, uniform pieces—pounding ensures even cooking.

Tools of the Trade for Herb-Infused Chicken

• Meat mallet or rolling pin: Even out the chicken for uniform cooking.
• Skillet or frying pan: Cook the chicken evenly and get a good sear.
• Meat thermometer: Check internal temperature to prevent overcooking.
• Basting brush: Apply herb mixture evenly.

How to Perfectly Cook Herb-Infused Chicken Breasts

Step 1: Start by pounding the chicken breasts to an even thickness, about 1.5 cm (0.6 inches).

Step 2: Mix fresh herbs—like rosemary, thyme, and basil—with olive oil, garlic, salt, and pepper. Rub this mixture all over the chicken.

Step 3: Heat a skillet over medium-high heat, around 180°C (350°F).

Step 4: Place the chicken in the pan, herb-side down, and cook for 6-7 minutes until golden.

Step 5: Flip and cook for another 6-7 minutes, until the internal temp reaches 75°C (165°F).

Step 6: Let the chicken rest for 5 minutes; this keeps it juicy.

Cooking Checkpoints & Tips for Juicy, Flavored Chicken

• Ensure even pounding for consistent cooking and tenderness.
• Herb mixture should be fragrant and slightly oily—don’t skimp on garlic or fresh herbs.
• Cook until the internal temperature hits 75°C (165°F)—use a reliable probe.
• Rest the chicken for at least 5 minutes before slicing to keep it juicy.

Common Mistakes & How to Fix Them

• Cooking without checking internal temp.? Use a thermometer to avoid under or overcooking.
• Cutting into the chicken immediately after cooking.? Rest the chicken properly to keep juices inside.
• Herbs turning black or bitter.? Adjust heat if the herbs burn.
• Uneven cooking due to thick parts.? Ensure even pounding for uniform thickness.

Herb-Infused Chicken Breast

This dish features tender chicken breasts marinated with a vibrant mixture of fresh herbs, garlic, and olive oil, then pan-seared to a golden brown. The result is a juicy, aromatic chicken with a crisp exterior and a moist interior, perfect for a quick yet impressive meal.

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts preferably thick and uniform in size
• 2 tablespoons olive oil good quality for flavor
• 3 cloves garlic smash to release aroma
• 1 cup mixed fresh herbs such as rosemary, thyme, basil, chopped finely
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon black pepper freshly ground

Equipment

• Meat mallet or rolling pin
• Skillet or frying pan
• Meat thermometer
• Basting brush

Method

 

1. Use a meat mallet or rolling pin to pound each chicken breast to an even thickness of about 1.5 cm (0.6 inches), creating a uniform surface for even cooking.
   
2. Combine the chopped fresh herbs, smashed garlic, olive oil, salt, and pepper in a small bowl to form a fragrant marinade.
   
3. Rub the herb mixture all over the chicken breasts, ensuring each piece is coated thoroughly with the aromatic marinade.
   
4. Heat a skillet or frying pan over medium-high heat until hot, with a slight shimmer of oil indicating readiness.
   
5. Place the chicken breasts in the pan herb-side down, listening for a gentle sizzle as they make contact with the hot surface. Cook for about 6-7 minutes until the underside is golden brown.
6. Flip the chicken breasts carefully using tongs or a spatula, then cook for another 6-7 minutes on the other side until the internal temperature reaches 75°C (165°F) and the exterior is nicely seared.
7. Remove the chicken from the pan and let it rest on a plate for about 5 minutes, allowing the juices to redistribute and keeping the meat moist.
8. Slice the rested chicken breasts to reveal a juicy, aromatic interior with a beautifully browned crust.

Chicken breast often feels like a blank canvas—mild, versatile, but sometimes a bit dull. I’ve found that a simple herb infusion can turn it into something expressive and fresh, perfect for busy weeknights or lazy weekends. The trick is in the herbs and the timing, making each bite aromatic and juicy.

Why I Keep Returning to This Method

It’s simple, reliable, and endlessly adaptable. The fresh herb aroma makes even plain chicken exciting. Plus, it’s quick enough for busy nights but flavorful enough to impress anyone at the table.

The Essential Ingredients & Their Secrets

• Fresh herbs: They release a vibrant, aromatic oil that flavors the chicken deeply—no dried herbs here.
• Olive oil: Helps the herbs stick and creates a lovely sear—use good quality for the best flavor.
• Garlic: Adds a pungent, spicy kick—smash it to release more aroma.
• Salt & pepper: Basic but essential—don’t skimp on seasoning to bring out the herbs.
• Chicken breasts: Opt for thick, uniform pieces—pounding ensures even cooking.

Tools of the Trade for Herb-Infused Chicken

• Meat mallet or rolling pin: Even out the chicken for uniform cooking.
• Skillet or frying pan: Cook the chicken evenly and get a good sear.
• Meat thermometer: Check internal temperature to prevent overcooking.
• Basting brush: Apply herb mixture evenly.

How to Perfectly Cook Herb-Infused Chicken Breasts

Step 1: Start by pounding the chicken breasts to an even thickness, about 1.5 cm (0.6 inches).

Step 2: Mix fresh herbs—like rosemary, thyme, and basil—with olive oil, garlic, salt, and pepper. Rub this mixture all over the chicken.

Step 3: Heat a skillet over medium-high heat, around 180°C (350°F).

Step 4: Place the chicken in the pan, herb-side down, and cook for 6-7 minutes until golden.

Step 5: Flip and cook for another 6-7 minutes, until the internal temp reaches 75°C (165°F).

Step 6: Let the chicken rest for 5 minutes; this keeps it juicy.

Cooking Checkpoints & Tips for Juicy, Flavored Chicken

• Ensure even pounding for consistent cooking and tenderness.
• Herb mixture should be fragrant and slightly oily—don’t skimp on garlic or fresh herbs.
• Cook until the internal temperature hits 75°C (165°F)—use a reliable probe.
• Rest the chicken for at least 5 minutes before slicing to keep it juicy.

Common Mistakes & How to Fix Them

• Cooking without checking internal temp.? Use a thermometer to avoid under or overcooking.
• Cutting into the chicken immediately after cooking.? Rest the chicken properly to keep juices inside.
• Herbs turning black or bitter.? Adjust heat if the herbs burn.
• Uneven cooking due to thick parts.? Ensure even pounding for uniform thickness.

Herb-Infused Chicken Breasts

This dish features tender chicken breasts marinated with a vibrant mixture of fresh herbs, garlic, and olive oil, then pan-seared to golden perfection. The final product is juicy, aromatic, and beautifully browned, with a crisp exterior and succulent interior. It’s a quick, versatile recipe perfect for a flavorful weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: General

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts preferably thick and uniform in size
• 2 tablespoons olive oil good quality for best flavor
• 2 cloves garlic smash to release aroma
• 1 tablespoon fresh rosemary chopped finely
• 1 tablespoon fresh thyme leaves stripped from stems
• 1 bunch basil chopped
• 1 teaspoon salt
• ½ teaspoon black pepper

Equipment

• Meat mallet or rolling pin
• Skillet or frying pan
• Meat thermometer
• Basting brush

Method

 

1. Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about 1.5 cm thick. This helps them cook evenly and stay tender.
   
2. In a small bowl, combine chopped rosemary, thyme leaves, minced garlic, olive oil, salt, and pepper to create a fragrant herb mixture.
   
3. Rub the herb mixture all over the chicken breasts, ensuring each piece is generously coated with the fragrant marinade.
4. Heat a skillet over medium-high heat until hot, and add a splash of olive oil, shimmering and just beginning to smoke.
5. Place the chicken breasts herb-side down into the skillet. Sear for about 6-7 minutes, until the underside is golden brown and releases easily from the pan.
6. Flip the chicken breasts and cook for another 6-7 minutes, maintaining the heat. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F).
7. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute, keeping the meat juicy.
8. Slice into the chicken breasts to reveal a juicy, aromatic interior with visible herbs and a tender texture.
9. Serve the herb-infused chicken hot, garnished with additional herbs if desired, alongside your favorite sides.

Notes

Ensure the chicken is pounded evenly for uniform cooking. Use a reliable meat thermometer to prevent overcooking. Rest the chicken before slicing for the juiciest results.

Chicken breast often feels like a blank canvas—mild, versatile, but sometimes a bit dull. I’ve found that a simple herb infusion can turn it into something expressive and fresh, perfect for busy weeknights or lazy weekends. The trick is in the herbs and the timing, making each bite aromatic and juicy.

Why I Keep Returning to This Method

It’s simple, reliable, and endlessly adaptable. The fresh herb aroma makes even plain chicken exciting. Plus, it’s quick enough for busy nights but flavorful enough to impress anyone at the table.

The Essential Ingredients & Their Secrets

• Fresh herbs: They release a vibrant, aromatic oil that flavors the chicken deeply—no dried herbs here.
• Olive oil: Helps the herbs stick and creates a lovely sear—use good quality for the best flavor.
• Garlic: Adds a pungent, spicy kick—smash it to release more aroma.
• Salt & pepper: Basic but essential—don’t skimp on seasoning to bring out the herbs.
• Chicken breasts: Opt for thick, uniform pieces—pounding ensures even cooking.

Tools of the Trade for Herb-Infused Chicken

• Meat mallet or rolling pin: Even out the chicken for uniform cooking.
• Skillet or frying pan: Cook the chicken evenly and get a good sear.
• Meat thermometer: Check internal temperature to prevent overcooking.
• Basting brush: Apply herb mixture evenly.

How to Perfectly Cook Herb-Infused Chicken Breasts

Step 1: Start by pounding the chicken breasts to an even thickness, about 1.5 cm (0.6 inches).

Step 2: Mix fresh herbs—like rosemary, thyme, and basil—with olive oil, garlic, salt, and pepper. Rub this mixture all over the chicken.

Step 3: Heat a skillet over medium-high heat, around 180°C (350°F).

Step 4: Place the chicken in the pan, herb-side down, and cook for 6-7 minutes until golden.

Step 5: Flip and cook for another 6-7 minutes, until the internal temp reaches 75°C (165°F).

Step 6: Let the chicken rest for 5 minutes; this keeps it juicy.

Cooking Checkpoints & Tips for Juicy, Flavored Chicken

• Ensure even pounding for consistent cooking and tenderness.
• Herb mixture should be fragrant and slightly oily—don’t skimp on garlic or fresh herbs.
• Cook until the internal temperature hits 75°C (165°F)—use a reliable probe.
• Rest the chicken for at least 5 minutes before slicing to keep it juicy.

Common Mistakes & How to Fix Them

• Cooking without checking internal temp.? Use a thermometer to avoid under or overcooking.
• Cutting into the chicken immediately after cooking.? Rest the chicken properly to keep juices inside.
• Herbs turning black or bitter.? Adjust heat if the herbs burn.
• Uneven cooking due to thick parts.? Ensure even pounding for uniform thickness.

Herb-Infused Pan-Seared Chicken Breast

This dish features tender, juicy chicken breasts infused with fresh herbs and garlic, pan-seared to a golden brown. The method emphasizes pounding for even thickness, herb rubbing, and careful pan cooking to achieve a flavorful, aromatic exterior and moist interior. The final result is a visually appealing, herbaceous chicken with a perfect sear and juicy bite.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts preferably thick and uniform in size
• 2 tablespoons olive oil good quality for flavor
• 3 cloves garlic smash or mince
• 1 tablespoon fresh rosemary chopped finely
• 1 tablespoon fresh thyme chopped finely
• 1 bunch fresh basil chopped finely
• to taste salt adjust to preference
• to taste pepper freshly ground preferred

Equipment

• Meat mallet or rolling pin
• Skillet or frying pan
• Meat thermometer
• Basting brush

Method

 

1. Place each chicken breast between two sheets of plastic wrap or parchment paper and pound with a meat mallet or rolling pin until about 1.5 cm thick, ensuring they are evenly flattened for uniform cooking.
   
2. In a small bowl, mix chopped fresh rosemary, thyme, basil with smashed garlic, salt, pepper, and olive oil to create a fragrant herb paste.
   
3. Rub the herb mixture all over each chicken breast, pressing gently to help it adhere and infuse flavor.
4. Heat a skillet over medium-high heat until hot and shimmering, around 180°C (350°F).
5. Place the chicken breasts into the skillet herb-side down, listening for a satisfying sizzle as they make contact with the pan. Cook for about 6-7 minutes until golden brown and fragrant.
6. Flip the chicken breasts carefully using tongs or a spatula, then cook for another 6-7 minutes, checking that the internal temperature reaches 75°C (165°F).
7. Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute, keeping the meat moist and tender.
8. Slice the chicken against the grain, revealing a juicy, herb-speckled interior with a beautiful golden crust.
9. Serve immediately, perhaps with a fresh salad or your favorite side for a quick, flavorful meal.

Chicken breasts are often dismissed as boring, but they’re a blank canvas for all kinds of flavor adventures. I’ve always loved the challenge of transforming them into something unexpected—like stuffed with herbs, cheese, or even spicy chorizo. It’s a quick fix that makes a simple protein feel special, especially when you want comfort but with a twist.

Why I keep coming back to this recipe

It’s quick to assemble, looks impressive on the plate, and offers a satisfying burst of flavor with every bite. The filling possibilities are endless, and the process feels like a little culinary adventure. Plus, the aroma of searing chicken with smoky spices is enough to make anyone smile.

Breaking down the ingredients for maximum flavor

• Chicken breast: : Lean and versatile, I love how it takes on flavors, but it can dry out. Brine it briefly if you want extra juiciness.
• Salt and pepper: : Basic but essential—don’t skimp, it’s what brings everything together.
• Smoked paprika: : Adds a smoky depth that makes the chicken feel richer than it is.
• Cheese (optional): : A gooey melting cheese like mozzarella or provolone enlivens the filling.
• Fresh herbs: : Basil or thyme brighten the stuffing with fresh, aromatic notes.
• Olive oil: : Helps sear the chicken evenly and adds a fruity aroma.
• Lemon zest: : A bright, zingy note that cuts through richness and elevates the dish.

Tools of the trade for a perfect chicken breast

• Sharp paring knife: To carefully slice into the chicken without tearing.
• Heavy skillet or cast-iron pan: For even searing and browning.
• Meat thermometer: To ensure chicken is cooked through safely.
• Tongs: To flip and handle the chicken gently.

Step-by-step guide to a stuffed chicken breast that surprises

Step 1: Start with a sharp knife and a sturdy cutting board. Carefully slice the chicken breast horizontally to create a pocket.

Step 2: Season the inside with salt, pepper, and a touch of smoked paprika for a smoky kick.

Step 3: Heat a tablespoon of oil in a heavy skillet over medium-high heat, about 180°C (350°F).

Step 4: Place the stuffed chicken breasts in the pan. Cook for 6-8 minutes per side, until golden brown and cooked through.

Step 5: Use a meat thermometer to check for 75°C (165°F) in the thickest part. Let rest for 5 minutes before slicing.

Top tips to nail your chicken breast every time

• Ensure the chicken is patted dry for better browning.
• Don’t overcrowd the pan, or the chicken will steam instead of sear.
• Use a meat thermometer for perfect doneness—75°C (165°F).
• Rest the chicken at least 5 minutes before slicing to keep juices in.

Common mistakes and how to fix them

• Chicken sticking or not browning properly.? Pat the chicken dry before seasoning to prevent steaming.
• Burning or over-torched exterior.? Reduce heat slightly if the chicken is browning too quickly.
• Undercooked, rubbery chicken.? Use a thermometer to avoid undercooking.
• Juicy chicken losing moisture when cut.? Let the chicken rest for 5 minutes before slicing.

Stuffed Chicken Breast with Herbs and Cheese

This dish features chicken breasts carefully sliced open and filled with a flavorful mixture of fresh herbs, cheese, and smoky spices. The stuffed chicken is seared to golden perfection, resulting in a juicy, tender interior with a beautifully browned exterior. It’s an elegant yet simple way to elevate a humble protein into a satisfying main course.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts skinless and boneless
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika for smoky flavor
• 1 cup shredded cheese mozzarella or provolone
• 2 tablespoons chopped fresh herbs basil or thyme
• 1 tablespoon olive oil for searing
• 1 teaspoon lemon zest brightens flavor

Equipment

• Sharp paring knife
• Heavy skillet or cast-iron pan
• Meat thermometer
• Tongs

Method

 

1. Place a chicken breast on a clean cutting board and carefully slice horizontally into the thick side to create a pocket, being careful not to cut all the way through.
   
2. Season the inside of the pocket with a pinch of salt, pepper, and smoked paprika to add depth and flavor.
   
3. Mix the shredded cheese, chopped herbs, and lemon zest in a small bowl, then spoon the mixture into the chicken pocket, pressing gently to fill evenly.
   
4. Pat the stuffed chicken breasts dry with paper towels to ensure a good sear, then season the outside with salt and pepper.
   
5. Heat olive oil in a heavy skillet over medium-high heat until it shimmers and begins to smoke slightly.
   
6. Carefully place the chicken breasts into the hot skillet, presentation side down, and cook for about 6-8 minutes until golden brown and crispy.
   
7. Use tongs to flip the chicken and cook the other side for another 6-8 minutes, until the outside is beautifully browned and the chicken is cooked through, reaching 75°C (165°F).
8. Check the internal temperature with a meat thermometer to ensure the chicken is fully cooked, then remove from heat and let rest for 5 minutes, allowing juices to redistribute.
9. Slice the stuffed chicken breasts crosswise to reveal the melty cheese and vibrant herbs inside, then serve immediately, enjoying the aroma and crispy exterior.

Notes

For extra juiciness, brine the chicken breasts briefly in salt water before preparing. Ensure the pan isn’t overcrowded to allow proper searing. Resting the chicken before slicing keeps the juices in for maximum tenderness.

Chicken breasts are often dismissed as boring, but they’re a blank canvas for all kinds of flavor adventures. I’ve always loved the challenge of transforming them into something unexpected—like stuffed with herbs, cheese, or even spicy chorizo. It’s a quick fix that makes a simple protein feel special, especially when you want comfort but with a twist.

Why I keep coming back to this recipe

It’s quick to assemble, looks impressive on the plate, and offers a satisfying burst of flavor with every bite. The filling possibilities are endless, and the process feels like a little culinary adventure. Plus, the aroma of searing chicken with smoky spices is enough to make anyone smile.

Breaking down the ingredients for maximum flavor

• Chicken breast: : Lean and versatile, I love how it takes on flavors, but it can dry out. Brine it briefly if you want extra juiciness.
• Salt and pepper: : Basic but essential—don’t skimp, it’s what brings everything together.
• Smoked paprika: : Adds a smoky depth that makes the chicken feel richer than it is.
• Cheese (optional): : A gooey melting cheese like mozzarella or provolone enlivens the filling.
• Fresh herbs: : Basil or thyme brighten the stuffing with fresh, aromatic notes.
• Olive oil: : Helps sear the chicken evenly and adds a fruity aroma.
• Lemon zest: : A bright, zingy note that cuts through richness and elevates the dish.

Tools of the trade for a perfect chicken breast

• Sharp paring knife: To carefully slice into the chicken without tearing.
• Heavy skillet or cast-iron pan: For even searing and browning.
• Meat thermometer: To ensure chicken is cooked through safely.
• Tongs: To flip and handle the chicken gently.

Step-by-step guide to a stuffed chicken breast that surprises

Step 1: Start with a sharp knife and a sturdy cutting board. Carefully slice the chicken breast horizontally to create a pocket.

Step 2: Season the inside with salt, pepper, and a touch of smoked paprika for a smoky kick.

Step 3: Heat a tablespoon of oil in a heavy skillet over medium-high heat, about 180°C (350°F).

Step 4: Place the stuffed chicken breasts in the pan. Cook for 6-8 minutes per side, until golden brown and cooked through.

Step 5: Use a meat thermometer to check for 75°C (165°F) in the thickest part. Let rest for 5 minutes before slicing.

Top tips to nail your chicken breast every time

• Ensure the chicken is patted dry for better browning.
• Don’t overcrowd the pan, or the chicken will steam instead of sear.
• Use a meat thermometer for perfect doneness—75°C (165°F).
• Rest the chicken at least 5 minutes before slicing to keep juices in.

Common mistakes and how to fix them

• Chicken sticking or not browning properly.? Pat the chicken dry before seasoning to prevent steaming.
• Burning or over-torched exterior.? Reduce heat slightly if the chicken is browning too quickly.
• Undercooked, rubbery chicken.? Use a thermometer to avoid undercooking.
• Juicy chicken losing moisture when cut.? Let the chicken rest for 5 minutes before slicing.

Stuffed Chicken Breasts with Herbs and Cheese

Boneless chicken breasts are carefully sliced to create a pocket, then filled with a mixture of fresh herbs, cheese, and spices. The stuffed breasts are seared in a hot skillet until golden and cooked through, resulting in juicy, flavorful bites with a crispy exterior and tender interior. This dish combines simple techniques with vibrant flavors for an impressive yet quick meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts boneless and skinless
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika adds smoky depth
• 1/2 cup shredded cheese mozzarella or provolone
• 2 tablespoons chopped fresh herbs basil or thyme
• 1 tablespoon olive oil for searing
• 1 teaspoon lemon zest brightens the flavor

Equipment

• Sharp paring knife
• Heavy skillet or cast-iron pan
• Meat thermometer
• Tongs

Method

 

1. Place a chicken breast on a cutting board and carefully slice horizontally into the thickest part, creating a pocket without cutting all the way through.
   
2. Season the inside of the pocket with salt, pepper, and smoked paprika to infuse the chicken with smoky flavor.
   
3. Fill the pocket generously with shredded cheese, chopped herbs, and lemon zest, then press gently to close the pocket slightly.
4. Repeat for the remaining chicken breasts.
5. Heat olive oil in a heavy skillet over medium-high heat until shimmering and fragrant, about 1 minute.
6. Carefully place the stuffed chicken breasts into the hot skillet, pressing down slightly to ensure contact with the pan.
7. Sear the chicken for 6-8 minutes on one side until golden brown and crispy, then flip using tongs.
8. Cook for another 6-8 minutes on the second side, until the chicken reaches an internal temperature of 75°C (165°F).
9. Remove the chicken from the skillet and let rest for 5 minutes to retain juices.
10. Slice the stuffed chicken breasts in half to reveal the melty cheese and fragrant herbs inside.
11. Serve immediately on a plate, enjoying the crispy exterior and tender, flavorful interior.

Notes

For extra juiciness, consider brining the chicken breasts briefly before slicing. Ensure the pan isn’t overcrowded to achieve perfect browning. Resting the chicken is key to keeping it moist and flavorful.

Chicken breasts are often dismissed as boring, but they’re a blank canvas for all kinds of flavor adventures. I’ve always loved the challenge of transforming them into something unexpected—like stuffed with herbs, cheese, or even spicy chorizo. It’s a quick fix that makes a simple protein feel special, especially when you want comfort but with a twist.

Why I keep coming back to this recipe

It’s quick to assemble, looks impressive on the plate, and offers a satisfying burst of flavor with every bite. The filling possibilities are endless, and the process feels like a little culinary adventure. Plus, the aroma of searing chicken with smoky spices is enough to make anyone smile.

Breaking down the ingredients for maximum flavor

• Chicken breast: : Lean and versatile, I love how it takes on flavors, but it can dry out. Brine it briefly if you want extra juiciness.
• Salt and pepper: : Basic but essential—don’t skimp, it’s what brings everything together.
• Smoked paprika: : Adds a smoky depth that makes the chicken feel richer than it is.
• Cheese (optional): : A gooey melting cheese like mozzarella or provolone enlivens the filling.
• Fresh herbs: : Basil or thyme brighten the stuffing with fresh, aromatic notes.
• Olive oil: : Helps sear the chicken evenly and adds a fruity aroma.
• Lemon zest: : A bright, zingy note that cuts through richness and elevates the dish.

Tools of the trade for a perfect chicken breast

• Sharp paring knife: To carefully slice into the chicken without tearing.
• Heavy skillet or cast-iron pan: For even searing and browning.
• Meat thermometer: To ensure chicken is cooked through safely.
• Tongs: To flip and handle the chicken gently.

Step-by-step guide to a stuffed chicken breast that surprises

Step 1: Start with a sharp knife and a sturdy cutting board. Carefully slice the chicken breast horizontally to create a pocket.

Step 2: Season the inside with salt, pepper, and a touch of smoked paprika for a smoky kick.

Step 3: Heat a tablespoon of oil in a heavy skillet over medium-high heat, about 180°C (350°F).

Step 4: Place the stuffed chicken breasts in the pan. Cook for 6-8 minutes per side, until golden brown and cooked through.

Step 5: Use a meat thermometer to check for 75°C (165°F) in the thickest part. Let rest for 5 minutes before slicing.

Top tips to nail your chicken breast every time

• Ensure the chicken is patted dry for better browning.
• Don’t overcrowd the pan, or the chicken will steam instead of sear.
• Use a meat thermometer for perfect doneness—75°C (165°F).
• Rest the chicken at least 5 minutes before slicing to keep juices in.

Common mistakes and how to fix them

• Chicken sticking or not browning properly.? Pat the chicken dry before seasoning to prevent steaming.
• Burning or over-torched exterior.? Reduce heat slightly if the chicken is browning too quickly.
• Undercooked, rubbery chicken.? Use a thermometer to avoid undercooking.
• Juicy chicken losing moisture when cut.? Let the chicken rest for 5 minutes before slicing.

Stuffed Chicken Breasts with Herbs and Cheese

This dish features tender chicken breasts carefully sliced to create pockets, then filled with a flavorful mixture of herbs, cheese, and spices. Pan-seared until golden and cooked through, the stuffed chicken presents a juicy, melty interior with a crispy exterior, making it an impressive yet simple main course.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts boneless, skinless
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 cup shredded cheese mozzarella or provolone
• 2 tbsp fresh herbs basil or thyme, chopped
• 1 tbsp olive oil
• 1 tsp lemon zest

Equipment

• Sharp paring knife
• Heavy skillet or cast-iron pan
• Meat thermometer
• Tongs

Method

 

1. Place a chicken breast on a cutting board and carefully slice horizontally into the thick side, creating a pocket without cutting all the way through.
   
2. Season the inside of the pocket with a pinch of salt, pepper, and smoked paprika to add smoky flavor.
   
3. Mix the shredded cheese, chopped herbs, lemon zest, and a pinch of salt and pepper in a small bowl to prepare the filling.
4. Stuff the cheese and herb mixture into the pocket of each chicken breast, pressing gently to pack it in.
5. Heat a tablespoon of olive oil in a heavy skillet over medium-high heat until shimmering and fragrant.
6. Place the stuffed chicken breasts in the hot skillet, seam side down, and sear for 6-8 minutes until golden brown and crispy.
7. Flip the chicken breasts carefully using tongs and cook for another 6-8 minutes, ensuring the filling stays inside.
8. Insert a meat thermometer into the thickest part of the chicken; once it reads 75°C (165°F), remove from heat.
9. Transfer the cooked chicken to a plate and let rest for 5 minutes to allow the juices to redistribute.
10. Slice into the chicken to reveal the melted cheese and vibrant herbs inside, and serve hot.

Chicken breasts are often dismissed as boring, but they’re a blank canvas for all kinds of flavor adventures. I’ve always loved the challenge of transforming them into something unexpected—like stuffed with herbs, cheese, or even spicy chorizo. It’s a quick fix that makes a simple protein feel special, especially when you want comfort but with a twist.

Why I keep coming back to this recipe

It’s quick to assemble, looks impressive on the plate, and offers a satisfying burst of flavor with every bite. The filling possibilities are endless, and the process feels like a little culinary adventure. Plus, the aroma of searing chicken with smoky spices is enough to make anyone smile.

Breaking down the ingredients for maximum flavor

• Chicken breast: : Lean and versatile, I love how it takes on flavors, but it can dry out. Brine it briefly if you want extra juiciness.
• Salt and pepper: : Basic but essential—don’t skimp, it’s what brings everything together.
• Smoked paprika: : Adds a smoky depth that makes the chicken feel richer than it is.
• Cheese (optional): : A gooey melting cheese like mozzarella or provolone enlivens the filling.
• Fresh herbs: : Basil or thyme brighten the stuffing with fresh, aromatic notes.
• Olive oil: : Helps sear the chicken evenly and adds a fruity aroma.
• Lemon zest: : A bright, zingy note that cuts through richness and elevates the dish.

Tools of the trade for a perfect chicken breast

• Sharp paring knife: To carefully slice into the chicken without tearing.
• Heavy skillet or cast-iron pan: For even searing and browning.
• Meat thermometer: To ensure chicken is cooked through safely.
• Tongs: To flip and handle the chicken gently.

Step-by-step guide to a stuffed chicken breast that surprises

Step 1: Start with a sharp knife and a sturdy cutting board. Carefully slice the chicken breast horizontally to create a pocket.

Step 2: Season the inside with salt, pepper, and a touch of smoked paprika for a smoky kick.

Step 3: Heat a tablespoon of oil in a heavy skillet over medium-high heat, about 180°C (350°F).

Step 4: Place the stuffed chicken breasts in the pan. Cook for 6-8 minutes per side, until golden brown and cooked through.

Step 5: Use a meat thermometer to check for 75°C (165°F) in the thickest part. Let rest for 5 minutes before slicing.

Top tips to nail your chicken breast every time

• Ensure the chicken is patted dry for better browning.
• Don’t overcrowd the pan, or the chicken will steam instead of sear.
• Use a meat thermometer for perfect doneness—75°C (165°F).
• Rest the chicken at least 5 minutes before slicing to keep juices in.

Common mistakes and how to fix them

• Chicken sticking or not browning properly.? Pat the chicken dry before seasoning to prevent steaming.
• Burning or over-torched exterior.? Reduce heat slightly if the chicken is browning too quickly.
• Undercooked, rubbery chicken.? Use a thermometer to avoid undercooking.
• Juicy chicken losing moisture when cut.? Let the chicken rest for 5 minutes before slicing.

Stuffed Chicken Breasts with Herbs and Cheese

This dish features tender chicken breasts carefully sliced open to create a pocket, then filled with a flavorful mixture of herbs, cheese, and spices. The chicken is seared in a hot skillet until golden and cooked through, resulting in a juicy, crispy exterior with a savory, cheesy filling that bursts with herbaceous notes. The final presentation is elegant and perfect for a comforting yet impressive meal.

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Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts patted dry and skinless
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika for smoky flavor
• 1/2 cup shredded cheese mozzarella or provolone
• 2 tablespoons chopped fresh herbs basil or thyme
• 1 tablespoon olive oil for searing
• 1 teaspoon lemon zest brightens the flavor

Equipment

• Sharp paring knife
• Heavy skillet or cast-iron pan
• Meat thermometer
• Tongs

Method

 

1. Place a chicken breast on a cutting board and carefully slice horizontally into the thick side, creating a pocket without cutting all the way through.
   
2. Season the inside of the pocket with salt, pepper, and smoked paprika to infuse flavor into the meat.
   
3. Fill the pocket with shredded cheese and chopped herbs, pressing gently to pack the filling inside.
4. Heat olive oil in a heavy skillet over medium-high heat until it shimmers and begins to smoke slightly.
5. Place the stuffed chicken breasts into the hot skillet, seam side down, and cook for about 6-8 minutes until golden brown.
6. Flip the chicken breasts using tongs and cook for another 6-8 minutes, ensuring the outside is browned and the inside reaches 75°C (165°F).
7. Use a meat thermometer to check for doneness; once the internal temperature hits 75°C, remove the chicken from the skillet.
8. Let the chicken rest on a plate for at least 5 minutes; this helps retain juices and makes slicing easier.
9. Sprinkle lemon zest over the top for a fresh, zingy aroma before serving.
10. Slice the chicken breasts carefully to reveal the melty cheese and herb filling inside, with a juicy, crispy exterior.
11. Serve immediately with your favorite sides for a satisfying, flavorful meal.

Chicken breasts are often dismissed as bland or dry, yet with a little care, they become something to look forward to. This recipe focuses on a simple herb and citrus marinade that transforms the meat into a juicy, flavorful centerpiece. It’s a quick fix for weeknights and a reminder that good ingredients need just a little attention.

Why this chicken keeps calling me back

It’s quick, forgiving, and endlessly adaptable. The herb marinade makes every bite bright and juicy, even if I’m rushing. Plus, it always surprises me how just a few minutes of searing can develop so much flavor. It’s the kind of dish that feels special but is simple enough to make on a whim.

Breaking down the ingredients

• Chicken breast: Lean, tender, and quick-cooking, it’s the blank canvas for herbs and citrus.
• Lemon juice: Brightens up the dish with zesty acidity, balancing the richness.
• Garlic: Adds a pungent, savory layer that becomes sweet when cooked.
• Fresh herbs (parsley, thyme, rosemary): For aromatic bursts—use what’s fresh and in season.
• Olive oil: A fruity, slightly peppery oil that sears beautifully and adds richness.
• Salt & pepper: The essentials to enhance all the flavors without overpowering.
• Optional: chili flakes or smoked paprika: For a subtle heat or smoky undertone—use sparingly for balance.

Tools of the trade for juicy chicken

• Skillet: For searing and cooking the chicken evenly.
• Meat thermometer: To check internal temperature for perfect doneness.
• Tongs: To flip and handle the chicken without piercing the meat.
• Cutting board: For slicing and resting the chicken neatly.

Step-by-step guide to a juicy, herb-infused chicken breast

Step 1: Start with a fresh chicken breast—look for one that feels firm and has a slight pink hue.

Step 2: Marinate the chicken in a mixture of lemon juice, garlic, and a handful of chopped herbs for at least 30 minutes.

Step 3: Heat a skillet over medium heat—about 160°C (320°F)—and add a splash of oil.

Step 4: Once shimmering, add the chicken, skin-side down if it has skin, and cook undisturbed for 5-7 minutes until golden.

Step 5: Flip the chicken, then cook for another 5-7 minutes, or until the internal temperature hits 75°C (165°F).

Step 6: Check for doneness: juices should run clear, and the meat should be firm but tender.

Step 7: Rest the chicken for 5 minutes; this keeps it juicy and makes slicing easier.

Step 8: Slice against the grain, serve with a squeeze of fresh lemon, and sprinkle with herbs.

Cooking checkpoints and tips for perfect chicken

• Ensure the pan is hot enough before adding chicken to get a good sear.
• Don’t flip too soon; wait for a golden crust to form.
• Use a meat thermometer for accurate doneness—75°C (165°F) is safe and juicy.
• Rest the chicken properly before slicing to lock in juices.

Avoid these common chicken mistakes

• Trying to flip too early.? If chicken sticks and tears, let it cook longer to develop a crust.
• Overcooking or high heat.? If chicken is dry, reduce cook time or lower heat.
• Relying solely on color.? Use a meat thermometer to avoid undercooking or overcooking.
• Not checking internal temperature.? If juices run pink, cook a little longer.

Herb Citrus Marinated Chicken Breast

This recipe features chicken breasts marinated in a vibrant herb and citrus mixture, then seared to develop a golden crust while remaining juicy inside. The marinade infuses the meat with bright flavors and aromatic herbs, resulting in a tender, flavorful main dish with appealing color and texture. Perfect for a quick weeknight dinner or a simple yet elegant meal.

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts preferably skinless and boneless
• 1/4 cup lemon juice freshly squeezed for brightness
• 3 cloves garlic minced fresh garlic
• 2 tablespoons chopped herbs parsley, thyme, rosemary, or your favorites
• 2 tablespoons olive oil fruity and slightly peppery
• to taste salt & pepper adjust to preference
• optional chili flakes or smoked paprika for added heat or smoky flavor

Equipment

• Skillet
• Meat thermometer
• Tongs
• Cutting board

Method

 

1. Place the chicken breasts in a shallow dish and pour over the lemon juice. Sprinkle with minced garlic, chopped herbs, salt, and pepper. Drizzle with olive oil and toss to coat evenly. Marinate for at least 30 minutes, allowing the flavors to meld and the meat to become tender.
   
2. Heat a skillet over medium heat until it’s hot and slightly shimmering. Add a splash of olive oil and swirl to coat the surface.
   
3. Carefully place the marinated chicken breasts into the skillet, skin-side down if applicable. Let them cook undisturbed for 5–7 minutes until they develop a golden-brown crust and release easily from the pan.
   
4. Flip the chicken breasts using tongs, then cook for another 5–7 minutes, pressing lightly to ensure even contact with the pan. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F).
   
5. Once cooked through, transfer the chicken to a cutting board and let it rest for 5 minutes. This step helps retain the juices and keeps the meat tender.
   
6. Slice the chicken against the grain into thick slices, revealing a juicy, herb-studded interior. Squeeze fresh lemon over the slices for added brightness and garnish with extra herbs if desired. Serve immediately for the best flavor and texture.

Chicken breasts are often dismissed as bland or dry, yet with a little care, they become something to look forward to. This recipe focuses on a simple herb and citrus marinade that transforms the meat into a juicy, flavorful centerpiece. It’s a quick fix for weeknights and a reminder that good ingredients need just a little attention.

Why this chicken keeps calling me back

It’s quick, forgiving, and endlessly adaptable. The herb marinade makes every bite bright and juicy, even if I’m rushing. Plus, it always surprises me how just a few minutes of searing can develop so much flavor. It’s the kind of dish that feels special but is simple enough to make on a whim.

Breaking down the ingredients

• Chicken breast: Lean, tender, and quick-cooking, it’s the blank canvas for herbs and citrus.
• Lemon juice: Brightens up the dish with zesty acidity, balancing the richness.
• Garlic: Adds a pungent, savory layer that becomes sweet when cooked.
• Fresh herbs (parsley, thyme, rosemary): For aromatic bursts—use what’s fresh and in season.
• Olive oil: A fruity, slightly peppery oil that sears beautifully and adds richness.
• Salt & pepper: The essentials to enhance all the flavors without overpowering.
• Optional: chili flakes or smoked paprika: For a subtle heat or smoky undertone—use sparingly for balance.

Tools of the trade for juicy chicken

• Skillet: For searing and cooking the chicken evenly.
• Meat thermometer: To check internal temperature for perfect doneness.
• Tongs: To flip and handle the chicken without piercing the meat.
• Cutting board: For slicing and resting the chicken neatly.

Step-by-step guide to a juicy, herb-infused chicken breast

Step 1: Start with a fresh chicken breast—look for one that feels firm and has a slight pink hue.

Step 2: Marinate the chicken in a mixture of lemon juice, garlic, and a handful of chopped herbs for at least 30 minutes.

Step 3: Heat a skillet over medium heat—about 160°C (320°F)—and add a splash of oil.

Step 4: Once shimmering, add the chicken, skin-side down if it has skin, and cook undisturbed for 5-7 minutes until golden.

Step 5: Flip the chicken, then cook for another 5-7 minutes, or until the internal temperature hits 75°C (165°F).

Step 6: Check for doneness: juices should run clear, and the meat should be firm but tender.

Step 7: Rest the chicken for 5 minutes; this keeps it juicy and makes slicing easier.

Step 8: Slice against the grain, serve with a squeeze of fresh lemon, and sprinkle with herbs.

Cooking checkpoints and tips for perfect chicken

• Ensure the pan is hot enough before adding chicken to get a good sear.
• Don’t flip too soon; wait for a golden crust to form.
• Use a meat thermometer for accurate doneness—75°C (165°F) is safe and juicy.
• Rest the chicken properly before slicing to lock in juices.

Avoid these common chicken mistakes

• Trying to flip too early.? If chicken sticks and tears, let it cook longer to develop a crust.
• Overcooking or high heat.? If chicken is dry, reduce cook time or lower heat.
• Relying solely on color.? Use a meat thermometer to avoid undercooking or overcooking.
• Not checking internal temperature.? If juices run pink, cook a little longer.

Herb and Citrus Marinated Chicken Breast

This recipe features chicken breasts marinated in a bright, herb-infused citrus mixture, resulting in juicy, tender meat with a flavorful crust. The process involves marinating, searing, and resting the chicken to achieve a perfectly cooked, vibrant dish with appealing golden-brown exterior. It’s a quick, forgiving method that highlights fresh ingredients and simple techniques.

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts preferably skinless and boneless
• 1/4 cup fresh lemon juice for marinade and serving
• 3 cloves garlic minced
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 3 tablespoons olive oil divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes or smoked paprika optional

Equipment

• Skillet
• Meat thermometer
• Tongs
• Cutting board

Method

 

1. Place the chicken breasts in a shallow dish and pour over the lemon juice, then add the minced garlic, chopped herbs, salt, pepper, and chili flakes if using. Toss gently to coat and marinate for at least 30 minutes, allowing the flavors to infuse and the meat to tenderize.
   
2. Heat a skillet over medium heat until it’s hot and shimmering, then add 1 tablespoon of olive oil. Swirl to coat the surface evenly.
   
3. Remove the chicken from the marinade, letting excess drip off, and carefully place it into the hot skillet. You should hear a satisfying sizzle as it touches the pan.
   
4. Cook the chicken undisturbed for about 5-7 minutes, until the underside develops a golden-brown crust and you can see juices bubbling at the edges.
5. Flip the chicken using tongs and cook for another 5-7 minutes, pressing gently to ensure even contact, until the other side is golden and an internal thermometer reads 75°C (165°F).
6. Check for doneness by inserting a meat thermometer into the thickest part of the breast; the juices should run clear, and the meat should feel firm but tender.
7. Remove the chicken from the skillet and transfer to a cutting board. Cover loosely with foil and let rest for 5 minutes to retain its juices.
8. Slice the chicken against the grain into thick, juicy slices. Squeeze fresh lemon juice over the top and sprinkle with chopped herbs for a bright, aromatic finish.
9. Serve immediately with your favorite sides, enjoying the tender texture and vibrant flavors of this herb and citrus-marinated chicken.

Notes

Marinating for at least 30 minutes enhances flavor and tenderness. Resting the chicken after cooking is key to juicy meat. Feel free to customize herbs and spice levels to your preference.

Chicken breasts are often dismissed as bland or dry, yet with a little care, they become something to look forward to. This recipe focuses on a simple herb and citrus marinade that transforms the meat into a juicy, flavorful centerpiece. It’s a quick fix for weeknights and a reminder that good ingredients need just a little attention.

Why this chicken keeps calling me back

It’s quick, forgiving, and endlessly adaptable. The herb marinade makes every bite bright and juicy, even if I’m rushing. Plus, it always surprises me how just a few minutes of searing can develop so much flavor. It’s the kind of dish that feels special but is simple enough to make on a whim.

Breaking down the ingredients

• Chicken breast: Lean, tender, and quick-cooking, it’s the blank canvas for herbs and citrus.
• Lemon juice: Brightens up the dish with zesty acidity, balancing the richness.
• Garlic: Adds a pungent, savory layer that becomes sweet when cooked.
• Fresh herbs (parsley, thyme, rosemary): For aromatic bursts—use what’s fresh and in season.
• Olive oil: A fruity, slightly peppery oil that sears beautifully and adds richness.
• Salt & pepper: The essentials to enhance all the flavors without overpowering.
• Optional: chili flakes or smoked paprika: For a subtle heat or smoky undertone—use sparingly for balance.

Tools of the trade for juicy chicken

• Skillet: For searing and cooking the chicken evenly.
• Meat thermometer: To check internal temperature for perfect doneness.
• Tongs: To flip and handle the chicken without piercing the meat.
• Cutting board: For slicing and resting the chicken neatly.

Step-by-step guide to a juicy, herb-infused chicken breast

Step 1: Start with a fresh chicken breast—look for one that feels firm and has a slight pink hue.

Step 2: Marinate the chicken in a mixture of lemon juice, garlic, and a handful of chopped herbs for at least 30 minutes.

Step 3: Heat a skillet over medium heat—about 160°C (320°F)—and add a splash of oil.

Step 4: Once shimmering, add the chicken, skin-side down if it has skin, and cook undisturbed for 5-7 minutes until golden.

Step 5: Flip the chicken, then cook for another 5-7 minutes, or until the internal temperature hits 75°C (165°F).

Step 6: Check for doneness: juices should run clear, and the meat should be firm but tender.

Step 7: Rest the chicken for 5 minutes; this keeps it juicy and makes slicing easier.

Step 8: Slice against the grain, serve with a squeeze of fresh lemon, and sprinkle with herbs.

Cooking checkpoints and tips for perfect chicken

• Ensure the pan is hot enough before adding chicken to get a good sear.
• Don’t flip too soon; wait for a golden crust to form.
• Use a meat thermometer for accurate doneness—75°C (165°F) is safe and juicy.
• Rest the chicken properly before slicing to lock in juices.

Avoid these common chicken mistakes

• Trying to flip too early.? If chicken sticks and tears, let it cook longer to develop a crust.
• Overcooking or high heat.? If chicken is dry, reduce cook time or lower heat.
• Relying solely on color.? Use a meat thermometer to avoid undercooking or overcooking.
• Not checking internal temperature.? If juices run pink, cook a little longer.

Herb-Citrus Marinated Chicken Breast

This dish features tender chicken breasts marinated in a bright herb and citrus mixture, then seared to develop a flavorful crust. The marinade infuses the meat with zesty, aromatic notes, resulting in a juicy, visually appealing final dish with a golden-brown exterior. It’s a quick, versatile recipe perfect for weeknights or casual gatherings.

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts preferably skinless and boneless
• 1/4 cup lemon juice freshly squeezed preferred
• 3 cloves garlic minced
• 1/4 cup chopped herbs parsley, thyme, rosemary
• 2 tablespoons olive oil extra virgin preferred
• to taste salt & pepper for seasoning
• 1/4 teaspoon chili flakes or smoked paprika optional, for heat or smoky flavor

Equipment

• Skillet
• Meat thermometer
• Tongs
• Cutting board

Method

 

1. Place the chicken breasts in a shallow dish or zip-top bag.
   
2. In a small bowl, whisk together lemon juice, minced garlic, chopped herbs, and olive oil to create the marinade.
   
3. Pour the marinade over the chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
   
4. Heat a skillet over medium heat until shimmering, around 160°C (320°F). Add a splash of olive oil and swirl to coat the pan.
5. Remove the chicken from the marinade, letting excess drip off, and carefully place it in the hot skillet. Sear undisturbed for 5-7 minutes until golden brown and a crust forms.
6. Flip the chicken using tongs and cook for another 5-7 minutes, checking with a meat thermometer that the internal temperature reaches 75°C (165°F).
7. Once cooked through, transfer the chicken to a plate and let it rest for about 5 minutes, allowing juices to redistribute and keeping the meat juicy.
8. Slice the rested chicken against the grain, and serve with a squeeze of fresh lemon and a sprinkle of chopped herbs for added brightness and color.

Notes

For extra flavor, sprinkle chili flakes or smoked paprika before serving. Pair with your favorite side for a complete meal.