Perfect lemon herb chicken breast

Why you'll love this recipe

This is the chicken breast recipe that ends dry, bland chicken forever. The combination of brining, proper cooking technique, and resting produces perfectly juicy results every single time.

Ingredients

For the chicken:

• 4 chicken breasts (about 175g each)
• 2 tablespoons olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• Salt and pepper

For optional brine:

• 1 litre water
• 3 tablespoons salt
• 1 tablespoon sugar

Instructions

1. Brine (optional but recommended): Dissolve salt and sugar in water. Submerge chicken for 30 minutes to 2 hours. Rinse and pat dry.

2. Pound even: Place chicken between plastic wrap and pound to even 2cm thickness.

3. Marinate: Combine olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Coat chicken and marinate 15 minutes (or up to 24 hours).

4. Cook: Heat a pan over medium-high. Add chicken and cook 6-7 minutes per side until internal temperature reaches 74°C.

5. Rest: Let chicken rest 5 minutes before slicing.

Tips for success

• Pound to even thickness: This is the most important step for even cooking.
• Don't flip too early: Let the chicken develop a golden crust before turning.
• Use a thermometer: Take the guesswork out of doneness.

Variations

• Italian: Use oregano, basil, and sun-dried tomatoes.
• Greek: Add oregano and serve with tzatziki.
• Cajun: Replace herbs with Cajun seasoning.

Storage

Refrigerate for up to 4 days. Slice before storing for faster reheating. Freeze for up to 3 months.