Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup finely chopped fresh or dried herbs (such as parsley, cilantro, basil, thyme, or oregano)
- 2–3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 1/2 teaspoon paprika
Instructions
In a large bowl, combine the herbs, garlic, lemon juice, salt, olive oil, and paprika. Add the chicken breasts and toss to coat evenly.
Marinate for at least 20 minutes, or up to overnight in the refrigerator for deeper flavor.
Step 2: Flatten the ChickenUsing a meat mallet, gently pound the chicken breasts to an even thickness. This helps them cook evenly and stay tender.
Step 3: CookHeat a large skillet (cast iron works beautifully) over medium heat. Cook the chicken for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F.
Step 4: ServeLet the chicken rest for 5 minutes before slicing. Serve with lemon wedges and sprinkle with extra fresh herbs.
Notes
-
Herb Flexibility: Use whatever herbs you have on hand. Fresh herbs offer the brightest flavor, but dried herbs work well too.
-
Marinate Longer for More Flavor: If time allows, marinate overnight for the best results.
-
Don’t Skip Flattening: Even thickness prevents dry edges and undercooked centers.
-
Grill Option: This chicken is also excellent cooked on an outdoor grill.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently or enjoy cold sliced over salads and grain bowls.
