Description
A quick and flavorful boneless chicken breast recipe featuring fresh herbs like rosemary and thyme, garlic, and lemon, perfect for a no-fuss, delicious dinner.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 12 oz / 340 g total)
- 2–3 sprigs fresh rosemary
- 4–5 sprigs fresh thyme
- 3 garlic cloves, minced
- 3 tablespoons olive oil (preferably extra virgin)
- 2 tablespoons unsalted butter
- 1 lemon (zest and juice)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes
Instructions
- Place boneless chicken breasts between two sheets of parchment or plastic wrap. Gently pound with a meat mallet or rolling pin until about ½ inch (1.3 cm) thick for even cooking (about 5 minutes).
- Pat the chicken dry with paper towels. Sprinkle both sides generously with salt and pepper.
- Rinse rosemary and thyme sprigs, strip leaves from stems. Mince garlic cloves finely. Zest and juice the lemon, keeping separate.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering but not smoking (about 2 minutes).
- Add chicken breasts to the hot pan. Cook undisturbed for 4-5 minutes until golden brown on the bottom. Flip and cook the other side for another 4 minutes.
- Lower heat to medium. Push chicken to one side of the pan and add butter, minced garlic, rosemary, and thyme. Spoon melted butter and herbs over chicken as it finishes cooking for 2-3 minutes, ensuring garlic is fragrant but not burnt.
- Just before removing chicken, add lemon zest and juice to the pan. Stir to combine with butter and herbs, creating a light pan sauce that coats the chicken.
- Transfer chicken to a plate and let rest for 5 minutes to keep juices locked in.
Notes
If you want a dairy-free version, skip the butter and add a splash more olive oil. For thicker chicken breasts, add extra cooking time but watch closely to avoid drying out. Use fresh herbs for best flavor; dried herbs can be substituted at one-third the amount but add earlier in cooking. Internal temperature should reach 165°F (74°C). Let chicken rest after cooking to keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (ab
- Calories: 280
- Sodium: 300
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 45
Keywords: quick chicken breast recipe, boneless chicken, fresh herbs, rosemary chicken, thyme chicken, easy dinner, healthy chicken recipe