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Crispy Lemon Herb Chicken Breasts

This dish features chicken breasts seared to golden perfection with a crisp crust, then finished with bright lemon slices and fresh herbs for a juicy, flavorful interior. The key techniques involve high-heat searing and gentle simmering to achieve a balance of crispy skin and tender meat, with a final presentation that’s both vibrant and inviting.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Contemporary
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts skin-on for best crispness
  • 2 lemon lemon slices for bright flavor and garnish
  • 2 tablespoons olive oil for searing
  • 1 teaspoon salt to season the chicken
  • 1/2 teaspoon black pepper freshly ground if possible
  • 2 cloves garlic minced, optional
  • 1 tablespoon fresh herbs thyme or rosemary, chopped
  • 1 tablespoon butter for finishing

Equipment

  • Heavy skillet
  • Tongs
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a crisp crust.
  2. Generously season both sides of each chicken breast with salt and pepper, pressing the seasonings into the meat.
  3. Heat a heavy skillet over medium-high heat until it’s hot enough to produce a slight sizzle when a drop of water flicked onto it, about 200°C (390°F). Add a splash of olive oil, swirling to coat the bottom.
  4. Place the chicken breasts skin-side down in the hot skillet, pressing gently to ensure contact. Sear for 3-4 minutes until the skin turns golden brown and crispy, listening for a satisfying sizzle.
  5. Flip the chicken breasts using tongs and cook for another 3-4 minutes on the other side, until the meat is just starting to firm up and develop color.
  6. Add minced garlic (if using), chopped herbs, and lemon slices to the pan, arranging the lemon around the chicken. Lower the heat to medium and cook for 5-7 minutes, basting the chicken with pan juices as it finishes cooking.
  7. Check the internal temperature with a meat thermometer; it should read 74°C (165°F) in the thickest part. Once done, transfer the chicken to a plate and let it rest for 5 minutes to retain juices.
  8. While the chicken rests, add a tablespoon of butter to the pan and swirl until melted, then spoon the buttery pan juices over the chicken for extra richness.
  9. Slice the rested chicken breasts and arrange on plates, garnished with lemon slices and fresh herbs.
  10. Pour any remaining pan juices over the slices for a flavorful finish, and enjoy this vibrant, juicy chicken with a crisp crust and bright citrus notes.

Notes

Ensure the pan is hot enough for searing to achieve a crispy skin. Rest the chicken before slicing to keep it juicy. Feel free to swap herbs or add a splash of white wine for variation.