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Herb-Infused Chicken Breasts

This herb-infused chicken breast recipe showcases tender, juicy meat with a fragrant, garden-like aroma. The chicken is pounded to an even thickness, then coated with a fresh herb and garlic mixture before being seared to a golden crust and rested to lock in juices, resulting in a flavorful and visually appealing dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 2 tablespoons olive oil extra-virgin preferred
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon lemon for squeezing at the end

Equipment

  • Meat mallet or rolling pin
  • Sharp knife
  • Skillet or cast-iron pan
  • Tongs
  • Meat thermometer

Method
 

  1. Place each chicken breast on a cutting board and gently pound them to an even thickness of about 2 cm using a meat mallet or rolling pin. This helps ensure uniform cooking and a tender bite.
  2. In a small bowl, combine chopped thyme, rosemary, parsley, minced garlic, salt, and black pepper with two tablespoons of olive oil. Mix well to create a fragrant herb paste.
  3. Rub the herb mixture generously over both sides of each chicken breast, pressing it into the meat to help it adhere and infuse flavor.
  4. Heat a skillet or cast-iron pan over medium-high heat until it’s hot and slightly shimmering, about 2-3 minutes.
  5. Add the remaining olive oil to the pan, swirling to coat the surface evenly.
  6. Place the chicken breasts in the skillet, presentation side down, and cook for about 4-5 minutes until the surface is golden brown and crispy.
  7. Flip the chicken using tongs and cook the other side for an additional 4-5 minutes, until the chicken is cooked through and firm to the touch.
  8. Use a meat thermometer to check that the internal temperature has reached 75°C (165°F). Once cooked, transfer the chicken to a plate and tent loosely with foil.
  9. Let the chicken rest for about 5 minutes. This step helps the juices redistribute, keeping the meat juicy and tender.
  10. Squeeze fresh lemon juice over the rested chicken to add a bright, zesty finish, then slice and serve immediately.

Notes

Adjust herb quantities based on your preference, and feel free to experiment with other fresh herbs for varied flavors. Always ensure chicken reaches a safe internal temperature for best results.