Chicken 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. Serve them as is with sides of your choice, slice them and serve on salads or sandwiches or use them in tacos and quesidillas.
Ingredients needed
Chicken breasts. Boneless skinless chicken breasts. This recipe will work with boneless chicken thighs too. Extra virgin olive oil. Avocado oil is a good substitute. Fresh lemon juice. Fresh garlic cloves. Garlic powder can be used too. Paprika. Herbs. I prefer using dried herbs in marinades but fresh herbs work too. Oregano, thyme, parsley, sage and rosemary are all great with chicken. Salt and black pepper.
How to cook chicken breast
How long to cook chicken breasts
Chicken breasts are cooked when the interior temperature is 75ºC/165ºF. I prefer to remove chicken breasts from the heat when it is around 68ºC/154ºF as it will continue cooking as it rests. 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.
Can I make this ahead?
The chicken can be marinated up to 24 hours before cooking. Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Chicken breast recipes
