Lemon Herb Chicken Breasts
Elevate your weeknight dinner game with these irresistibly juicy Lemon Herb Chicken Breasts! Marinated in a zesty blend of fresh lemon juice, aromatic garlic, olive oil, and fragrant herbs like rosemary and thyme, these boneless, skinless chicken breasts pack vibrant Mediterranean-inspired flavors in every bite. The simple marinade tenderizes the chicken while infusing it with layers of citrusy goodness, and a quick sear in the skillet delivers a beautiful golden crust. Optional chicken broth deglazing adds a light pan sauce for an extra burst of flavor, and a garnish of lemon slices takes the presentation to the next level. Perfect for meal prep or an elegant yet effortless dinner, this recipe pairs perfectly with roasted vegetables, creamy mashed potatoes, or a crisp green salad. Ready in just 35 minutes, it's a go-to dish that's as easy as it is delicious!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.25 cup chicken broth (optional, for deglazing)
- 4 slices lemon slices (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound each chicken breast to an even thickness of about 1/2 inch.
In a medium bowl, whisk together lemon juice, olive oil, minced garlic, chopped rosemary, thyme, salt, black pepper, and paprika to create the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Marinate in the refrigerator for at least 15 minutes or up to 2 hours for more flavor.
Heat a large skillet over medium heat. Add a small drizzle of olive oil if needed and allow the skillet to heat up for about 1-2 minutes.
Remove the chicken from the marinade, letting any excess drip off. Place the chicken breasts into the skillet in a single layer. Cook for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature of 165°F/74°C).
If desired, deglaze the pan by adding 1/4 cup chicken broth and scraping the browned bits from the bottom of the pan. Let the liquid reduce slightly to create a light pan sauce.
Transfer the chicken breasts to a serving platter. Spoon any pan sauce over the top, if made.
Garnish with optional lemon slices and additional fresh herbs if desired. Serve warm with your favorite sides.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 217.6 g | 435% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1974 mg | 42% | |
*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.
