Description
A beautifully cooked chicken dish celebrating tangy lemon and herb flavors, perfect for casual dinners or busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt and black pepper (to taste)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
Instructions
- Preheat your oven to 375°F (190°C) or heat a skillet over medium-high heat for stovetop cooking.
- Season both sides of the chicken breasts generously with salt and pepper.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, thyme, and rosemary.
- For the oven method: Place the chicken in a baking dish, pour the marinade over it, and bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
- For the stovetop method: Add the seasoned chicken to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through.
- Let the chicken rest for about 5 minutes before slicing to allow the juices to redistribute.
Notes
To keep leftovers fresh, store cooked chicken in an airtight container and consume within 3-4 days. Can also be frozen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking or Stovetop
- Cuisine: American