Lemon Basil Chicken Recipe

Prepare marinade

In a medium bowl whisk together 1 cup fresh lemon juice, 1 tablespoon lemon zest, 3 tablespoons extra-virgin olive oil, 4 minced garlic cloves, 1 tablespoon chopped fresh basil, 1 teaspoon dijon mustard, 1 teaspoon honey, 1 teaspoon kosher salt and 1 teaspoon black pepper until combined.

Marinate chicken

Place 4 boneless skinless chicken breasts in a shallow dish or resealable bag. Pour half of the marinade (reserve the other half for basting and finishing) over the chicken, ensuring each breast is coated. Marinate in the refrigerator for at least 30 minutes and up to 2 hours.

Cook chicken

Remove chicken from fridge 10 minutes before cooking to come closer to room temperature. Heat a large skillet over medium-high heat and add 1 tablespoon unsalted butter and a thin film of olive oil. When butter foams, add the chicken breasts (discard any excess marinade left in the bag). Sear 4–6 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). If breasts are thick, cover pan and reduce heat to medium and cook an extra 3–5 minutes until done. Transfer chicken to a warm plate and loosely tent with foil.

Deglaze & baste

Lower heat to medium. Pour the reserved marinade into the skillet and let it simmer 1–2 minutes to reduce and cook the raw marinade. Spoon the warm reduced marinade over the cooked chicken to glaze and return chicken to the pan for 30 seconds per side to absorb flavor. Remove chicken and keep warm.

In the same skillet used for chicken (add a splash of olive oil if pan is dry), add 1 tablespoon olive oil and 1 minced shallot. Sauté over medium heat for 1–2 minutes until fragrant and translucent.

Add 6 cups baby spinach to the skillet in batches, tossing until wilted, about 2–3 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. If the pan seems dry, add a tablespoon of water to help wilt the leaves.

Stir in 2 cups halved cherry tomatoes (or diced roma tomatoes) and cook 1–2 minutes just until tomatoes warm and begin to release juices but still hold shape. Taste and adjust seasoning with salt, pepper and optional red pepper flakes to taste.

If desired, stir in 1 tablespoon unsalted butter and 1/4 cup grated Parmesan to add richness and a lightly creamy coating to the spinach and tomatoes. Toss to combine.

Spoon the warm spinach and tomato mixture over the plated chicken breasts. Garnish with thin lemon slices and additional fresh basil if desired.

Serve each chicken breast topped with a generous portion of the spinach & tomato mixture. Optional: sprinkle with a bit more grated Parmesan and a pinch of red pepper flakes for heat.

Leftovers: cool, refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over low heat to avoid drying the chicken.