Herbed Chicken on Toast for 2
Elevate your next meal-for-two with this Herbed Chicken on Toast recipe, a delightfully simple yet flavorful dish that’s perfect for lunch or a light dinner. Tender boneless chicken breasts are infused with a fragrant marinade of olive oil, fresh rosemary, thyme, garlic, and a splash of lemon juice, then seared to golden perfection. Served atop crispy, butter-toasted sourdough and a bed of peppery arugula or mixed greens, this dish brings together vibrant flavors and satisfying textures in every bite. With just 30 minutes from start to finish, this easy yet elegant recipe is ideal for date nights or casual dining, offering a wholesome and flavorful twist on classic comfort food.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 slices sourdough bread slices
- 1 tablespoon butter
- 1 cup arugula or mixed greens
Instructions
Pound the chicken breasts lightly with a meat mallet or rolling pin until they are of even thickness.
In a small bowl, mix together olive oil, rosemary, thyme, garlic, lemon juice, salt, and black pepper to create the herb marinade.
Rub the marinade evenly over both sides of the chicken breasts. Let the chicken rest for 10 minutes at room temperature to absorb the flavors.
While the chicken is marinating, heat a skillet or grill pan over medium heat. Add a small drizzle of olive oil if needed to prevent sticking.
Cook the chicken breasts for about 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C). Remove the chicken from the pan and let it rest for a few minutes before slicing.
In the same pan, melt the butter over medium heat, then toast the sourdough slices on both sides until golden and crisp, about 1-2 minutes per side.
Place each slice of sourdough toast on a plate. Top with a small handful of arugula or mixed greens.
Slice the rested chicken breasts into thin strips and arrange them on top of the greens and toast.
Serve immediately and enjoy your Herbed Chicken on Toast!
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.6 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
