Lemon Herb Chicken Recipe

Prepare the chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound them to an even thickness about 1/2 inch so they cook evenly.

Make the marinade

In a medium bowl whisk together 1 cup fresh lemon juice, 2 tbs lemon zest, 1 cup extra-virgin olive oil, 4 minced garlic cloves, 1 tbs chopped rosemary, 1 tbs chopped thyme, 2 tbs chopped parsley, 1 tbs Dijon mustard, and 1 tsp honey. Season with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust salt or lemon as desired.

Marinate the chicken

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, pressing out excess air from the bag and sealing. Massage marinade into chicken so each piece is coated. Refrigerate for at least 30 minutes and up to 3 hours (do not exceed 4 hours to avoid 'cooking' by the lemon). If short on time, marinate 15–30 minutes at room temperature.

Bring to room temperature

Remove the chicken from the refrigerator 15–20 minutes before cooking to come closer to room temperature for even cooking. Preheat oven to 400°F (200°C) if finishing in the oven, or prepare a grill or stovetop skillet over medium-high heat.

Sear the chicken (stovetop to finish in pan or oven)

Heat a large ovenproof skillet over medium-high heat. Add 1 tbs unsalted butter and a drizzle (1–2 tsp) of olive oil from the reserved marinade. When butter foams and the pan is hot, remove chicken from marinade (reserve marinade) and place breasts in the skillet. Sear 3–4 minutes without moving until a golden crust forms. Flip and sear the other side 2–3 minutes. If cooking entirely on the stovetop, reduce heat to medium-low, cover, and cook 6–8 more minutes, flipping once, until an instant-read thermometer registers 165°F (74°C).

Finish in the oven (optional)

If using the oven, after searing both sides, transfer the skillet to the preheated 400°F (200°C) oven and roast 8–12 minutes until internal temperature reaches 165°F (74°C). Remove skillet from oven and let chicken rest 5 minutes.

Make a quick pan sauce (using reserved marinade)

While chicken rests, place the skillet back on medium heat. Pour the reserved marinade into a small saucepan and bring to a boil for at least 2–3 minutes to kill bacteria from raw chicken, then reduce to simmer 2–3 minutes until slightly reduced. Alternatively, pour a few tablespoons of the boiled marinade into the skillet and simmer with pan drippings for 1–2 minutes. Stir in any accumulated juices from the resting chicken and 1 tbs butter to round the sauce. Taste and season with salt and pepper if needed.

Serve

Slice or serve the breasts whole. Spoon the pan sauce over each piece. Garnish with lemon slices, extra chopped parsley, and a pinch (1/4 tsp) of red pepper flakes for heat if desired. Serve immediately.