Lemon Thyme Chicken (Printable version)

Tender chicken breasts infused with bright lemon and fragrant thyme, pan-seared to a golden finish.

# List of ingredients:

→ Poultry

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)

→ Marinade

02 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
03 - Juice and zest of 2 large lemons
04 - 3 tablespoons olive oil
05 - 3 garlic cloves, minced
06 - 1 teaspoon salt
07 - ½ teaspoon freshly ground black pepper

→ Garnish

08 - Lemon slices for serving
09 - Fresh thyme sprigs

# Directions:

01 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, salt, and pepper in a medium bowl.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken and coat evenly. Refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor.
03 - Preheat a large skillet over medium-high heat. Remove chicken from marinade, shaking off excess.
04 - Add a small amount of olive oil to the pan. Sear chicken breasts for 5 to 6 minutes per side until golden and fully cooked (internal temperature 165°F).
05 - Remove from heat and let rest for 2 to 3 minutes. Slice and serve garnished with lemon slices and fresh thyme.

# Expert Advice:

01 -
  • The chicken stays impossibly tender while the crust turns golden, and the lemon keeps everything tasting fresh rather than heavy.
  • Marinating does most of the work, so you can prep this in the morning and cook dinner without stress.
  • It feels fancy enough to serve guests but takes less time than ordering takeout.
02 -
  • The marinade is your insurance policy against dry chicken; don't skip it or rush it, because 20 minutes is genuinely the minimum, not a suggestion.
  • The resting step matters more than you'd think—I used to skip it and always ended up with drier results, but those few minutes transform the texture completely.
03 -
  • Let the marinade come to room temperature for about 10 minutes before cooking if you want slightly faster, more even browning.
  • If you're cooking for a crowd, cook the chicken in batches rather than crowding the pan—crowding lowers the temperature and prevents that golden crust.

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