Description
A simple yet elegant chicken dish made with lemon, garlic, herbs, and olive oil light, fresh, and perfectly juicy every time.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Kosher salt and black pepper
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 3 garlic cloves, minced
- 1 tsp Dijon mustard
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp fresh rosemary (or 1/2 tsp dried)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
- Whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, thyme, and rosemary
- Season chicken with salt and pepper, then coat with marinade
- Let marinate for 15–30 minutes
- Place chicken on baking sheet and roast for 18–22 minutes until internal temperature reaches 165°F (74°C)
- Let rest for 5 minutes before slicing
- For stovetop: heat olive oil in skillet over medium-high heat
- Cook chicken 5–6 minutes per side until golden and cooked through
- Add garlic, lemon juice, and herbs in the last minute and spoon juices over chicken
- Rest for 5 minutes before serving
Notes
Use fresh lemon juice and herbs for the best flavor. Pound chicken for even thickness and avoid overcooking to keep it juicy. Store leftovers in the fridge for up to 4 days and reheat gently.