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Cooked lemon herb chicken breast served on a plate.

Classic Lemon Herb Chicken Breast Recipe

This recipe features tender chicken breasts infused with the bright flavors of lemon and a medley of fresh herbs, perfect for a quick and healthy meal. Easily prepared on the stovetop or baked in the oven, it's a versatile dish for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 count boneless, skinless chicken breasts about 1.5-2 lbs total, pounded to ½-inch uniform thickness if very thick
Marinade
  • 2 count fresh lemons zested and juiced
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh parsley chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste
Optional Pan Sauce
  • ¼ cup low-sodium chicken broth

Equipment

  • Paper towels
  • Meat mallet or rolling pin
  • Medium bowl
  • Large non-stick or cast-iron skillet
  • Cutting board

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels. If thick, pound them to an even ½-inch thickness between plastic wrap to ensure even cooking.
  2. In a medium bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, herbs, salt, and pepper to create the marinade.
  3. Add chicken to the marinade, ensuring even coating. Marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours, removing 15 minutes before cooking.
Cooking
  1. For stovetop cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached.
  2. Alternatively, preheat your oven to 400°F (200°C) and bake marinated chicken on a baking sheet for 20-25 minutes, until it reaches 165°F (74°C) internally.
Finishing
  1. Transfer cooked chicken to a cutting board, tent with foil, and let it rest for 5-10 minutes to keep it juicy.
  2. To make an optional pan sauce, return the skillet to medium heat, add remaining marinade and chicken broth. Simmer for 2-3 minutes, scraping up browned bits, until slightly thickened.
  3. Slice chicken against the grain or serve whole, drizzling with pan sauce and a fresh sprinkle of herbs if desired.

Notes

Pounding the chicken to an even thickness is key for uniform cooking. Adjust herbs to your liking, and don't skip the resting step for juicy chicken.