Go Back

Juicy Lemon Herb Chicken Breast

This chicken breast recipe uses a simple marinade of lemon juice, garlic, and herbs to infuse moisture and flavor. The chicken is seared to a golden crust and gently cooked until tender, resulting in a juicy, flavorful dish with a fresh citrus aroma. Perfect for busy weeknights, it’s adaptable and confident in every step.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Western
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 1/4 cup olive oil extra virgin preferred
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon fresh thyme chopped
  • to taste salt & pepper for seasoning
  • optional pinch chili flakes for a smoky heat

Equipment

  • Mixing bowl
  • Non-stick skillet
  • Tongs
  • Meat thermometer
  • Kitchen paper towels

Method
 

  1. Combine lemon juice, olive oil, minced garlic, chopped parsley, and thyme in a mixing bowl. Whisk together until well blended. Place chicken breasts in the bowl, coating them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  2. Heat a non-stick skillet over medium heat until it feels hot but not smoking, about 160°C (320°F). Remove chicken from marinade, letting excess drip off, and pat dry with kitchen paper towels for a better sear. Carefully place the chicken in the hot skillet, skin-side down if applicable.
  3. Sear the chicken for 6-7 minutes, until the edges are golden brown and develop a crust. Use tongs to gently flip each piece and listen for a satisfying sizzle. Continue cooking on the other side.
  4. Cover the skillet with a lid or foil, then reduce heat slightly and cook for another 6-8 minutes. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F). The chicken should feel firm but still juicy when pressed.
  5. Remove the chicken breasts from the skillet and transfer to a plate. Let them rest for 5 minutes to allow the juices to redistribute and keep the meat tender and moist.
  6. Slice the rested chicken against the grain, revealing a juicy, tender interior. Drizzle with the pan juices or extra lemon if desired. Serve immediately with your favorite sides.

Notes

For an extra flavor boost, sprinkle optional chili flakes during the marinade or while searing. Always rest the chicken before slicing to retain maximum juiciness.