![]() If you don’t have a meat thermometer, slice into the thickest part of the chicken breast, if the meat is opaque and white throughout, the breasts are cooked. I prefer to remove chicken breasts from the heat when it is around 68✬/154✯ as it will continue cooking as it rests. Allow the chicken to rest for at least 5 minutes to allow the juices to redistribute in the meat before slicing and serving.Ĭhicken breasts are cooked when the interior temperature is 75✬/165✯. Cook the chicken: Cook the chicken in a skillet, pan or griddle pan set over high heat for 3-5 minutes per side (depending on thickness) until cooked through. GRILL DIRECTIONS: In small bowl or jar with tight-fitting lid, combine oil, lemon juice, thyme and garlic blend well.Cover and marinate for at least 20 minutes. Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Place the chicken in a glass container and pour over the marinade. By doing this you are making sure the chicken is all one thickness and you’re also tenderizing the meat slightly. ![]() Marinate the chicken: Place the skinless, boneless chicken breasts in between two layers of parchment/baking paper and flatten them out slightly with a meat mallet or rolling pin.Combine olive oil, lemon juice, paprika, mixed dried herbs, fresh thyme, lemon zest and garlic. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in. You can also freeze them in the marinade to speed up meal prep. Remove chicken from refrigerator at least 45 minutes before cooking. Be careful with marinades containing citrus as they can break down the proteins too much and make the chicken gummy. Make the marinade: To make sure chicken breast is juicy and delicious, make sure to marinade them in a punchy, herb-filled marinade for at least 20 minutes but up to a few hours.Herbs – Oregano, thyme, parsley, sage and rosemary are all great with chicken.Ingredientsįull recipe with amounts can be found in the recipe card below. Serve them as is with sides of your choice, slice them and serve on salads or sandwiches or use them in tacos and quesidillas. The lemon herb marinade is easy and is delicious with chicken.Ĭhicken breast recipes are a dime a dozen on the internet but if you’re looking for an easy, simple and drop-dead-delicious way to cook chicken breasts quickly, you’ve found it! These lemon herb chicken breasts are a regular in our house because they are so good and they are so versatile. Add the chicken stock and thyme sprigs and bring to a simmer. Juicy lemon herb chicken breasts are the perfect easy protein and perfect for quick cooking. Pour the lemon juice into the pan and scrape any brown bits on the bottom.
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