lemon herb chicken recipe
This bright and zesty lemon herb chicken recipe transforms humble chicken breasts into a gourmet-style weeknight meal. Using fresh rosemary, thyme, and garlic, it delivers a high-quality, keto-friendly, and gluten-free dinner in under 30 minutes.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Pan Searing
- Cuisine: American
- Diet: Gluten Free, Keto
Ingredients
1.5 lbs Chicken Breasts
2 large Fresh Lemons
3 tablespoons Extra Virgin Olive Oil
4 cloves Garlic
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
1 teaspoon Sea Salt
0.5 teaspoon Black Pepper
0.25 cup Chicken Broth
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet to an even thickness of about 0.5 inches
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper to create the marinade
- Place the chicken in a shallow dish or zip-top bag, pour the marinade over it, and let it sit for at least 15 minutes (up to 4 hours in the refrigerator)
- Heat a large skillet over medium-high heat with a small splash of oil. Once shimmering, add the chicken and sear for 5-6 minutes per side until a golden-brown crust forms
- Pour the chicken broth into the pan and use a wooden spoon to scrape up the browned bits from the bottom
- Lower the heat and let the liquid simmer for 2-3 minutes until reduced slightly into a light glaze
- Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing to redistribute juices
Notes
Use a meat thermometer to pull the chicken at 160°F; it will reach the safe 165°F while resting.
Do not crowd the pan; cook in batches if necessary to ensure a proper sear rather than steaming the meat.
Chicken thighs can be substituted for breasts, but they may require a few extra minutes of cooking time.
Always use fresh lemon juice rather than bottled to avoid a bitter aftertaste.
Leftovers can be stored in an airtight container for up to four days and are best reheated in a skillet over low heat.
Find it online: https://powerecipe.com/lemon-herb-chicken-recipe/