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Boneless Skinless Chicken Breast Recipe
This easy, healthy, and utterly delicious boneless skinless chicken breast recipe will become your weeknight hero.
Full Recipe Introduction
You know, I’ve tried more chicken recipes than I can count—grilled, baked, poached, you name it—but this boneless skinless chicken breast recipe stands out for its simplicity and flavor. It’s lean protein dressed up with garlic, lemon, and fresh herbs, making it perfect whether you’re meal-prepping for the week or feeding a hungry family on a busy weeknight. I first whipped this up one summer evening when my garden was overflowing with fresh parsley and lemons; now it’s a staple at our table from July backyard barbecues to chilly December dinners.
Why You’ll Love This Recipe (H2)
- Ready in under 30 minutes—ideal for hectic evenings
- Lean, high-protein meal that’s low in calories
- Versatile seasoning: swap herbs or spices to suit your mood
- Perfect for meal prep—reheats beautifully without drying out
- No fancy equipment needed (just a good skillet or grill pan)
- Gluten-free, dairy-free, and naturally heart-healthy
- Kid- and adult-approved—mild enough for little palates, tasty enough for adults
- Great base for salads, wraps, tacos, or grain bowls
Ingredients (H2)
• 4 boneless, skinless chicken breasts (about 6 ounces each), patted dry
• 2 tablespoons extra-virgin olive oil (or avocado oil)
• 1 lemon, zested and juiced (use Meyer lemons for a sweeter twist)
• 3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
• 1 teaspoon dried oregano (substitute Italian seasoning if you like)
• ½ teaspoon smoked paprika (adds a subtle smoky note)
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons low-sodium chicken broth (or white wine)
• 2 tablespoons chopped fresh parsley (plus extra for garnish)
Tips:
– For extra tenderness, pound the thickest part of each breast to an even ½-inch thickness.
– Choose chicken breasts that are similar in size for uniform cooking.
– If you prefer dairy, a spoonful of plain Greek yogurt in the marinade adds creaminess.
Directions (H2)
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Marinate the chicken: In a shallow dish, whisk olive oil, lemon zest, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken, turning to coat. Cover and refrigerate at least 15 minutes (or up to 4 hours for deeper flavor).
Tip: If you’re short on time, even 10 minutes at room temperature gives a nice zing. -
Preheat your skillet: Place a heavy-bottomed skillet or grill pan over medium-high heat. When it’s hot (a drop of water should sizzle), drizzle with a teaspoon of oil.
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Sear the breasts: Remove chicken from marinade, letting excess drip off. Lay each breast flat—don’t overcrowd. Cook undisturbed for 4–5 minutes until golden brown.
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Flip and finish: Turn breasts over, pour in chicken broth or wine, reduce heat to medium, cover loosely with a lid. Let steam for 6–8 minutes.
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Check doneness: Insert an instant-read thermometer into the thickest part; it should read 165°F. If you don’t have a thermometer, cut into the center—juices should run clear, not pink.
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Rest and slice: Transfer chicken to a cutting board, tent loosely with foil, and rest 5 minutes. This keeps the meat juicy and tender.
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Garnish and serve: Slice on the bias, drizzle pan juices over the top, sprinkle with fresh parsley, and—if you’re feeling fancy—a quick twist of lemon.
Servings & Timing (H2)
• Yield: Serves 4
• Prep Time: 15 minutes (plus marinating)
• Cook Time: 15–18 minutes
• Rest Time: 5 minutes
• Total Time: About 35 minutes (plus optional marinating)
Variations (H2)
• Italian Twist: Swap oregano for fresh basil and add halved cherry tomatoes in Step 4.
• BBQ Style: Brush with your favorite barbecue sauce during the last 3 minutes of cooking.
• Spicy Kick: Stir in ½ teaspoon red pepper flakes to the marinade.
• Mediterranean Flair: Serve with olives, feta crumbles, and a drizzle of extra-virgin olive oil.
• Keto-Friendly: Skip the wine broth and boost fat by swapping Greek yogurt in the marinade.
• Herb-Garden Fresh: Replace dried oregano with 1 tablespoon each of chopped thyme and rosemary.
Storage & Reheating (H2)
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap each breast tightly in plastic wrap and foil—freeze up to 2 months.
Reheat: Warm gently in a 300°F oven for about 10 minutes, or microwave on medium power in 30-second bursts, covering with a damp paper towel to retain moisture.
Make-Ahead Tip: Marinate chicken the night before to save time; just let it sit in the fridge and grab it when you’re ready to cook.
Notes (H2)
I’ve learned that a quick pat-down with a paper towel before searing helps you get that golden crust without steaming. If your pan feels crowded, cook in batches—crowding drops the temperature and leads to soggy edges. For a restaurant-style finish, finish under the broiler for 1–2 minutes, watching like a hawk so it doesn’t burn.
FAQs (H2)
Q: Can I bake this instead of pan-searing?
A: Yes—preheat oven to 400°F, bake on a lightly oiled sheet for 20–25 minutes until 165°F internal.
Q: How do I keep the chicken from drying out?
A: Don’t skip the resting step; the juices redistribute and stay locked in. A simple marinade with oil and acid (lemon) also helps.
Q: Is this recipe dairy-free?
A: Naturally, yes—unless you add Greek yogurt. It’s easy to omit for a strictly dairy-free meal.
Q: Can I use frozen chicken breasts?
A: Thaw completely in the fridge first to ensure even cooking and accurate timing.
Q: What are good sides for this dish?
A: Roasted veggies, quinoa salad, or even a cozy bowl of mashed potatoes.
Q: How can I tell when the pan is hot enough?
A: Flick a few drops of water—if they dance and sizzle, you’re ready.
Q: Any tips for meal-prep?
A: Slice cooked breasts and portion into zip-top bags with sauce; they’re perfect for quick lunches.
Q: Can I double the recipe?
A: Absolutely—just cook in batches or use two skillets to avoid overcrowding.
Conclusion (H2)
This boneless skinless chicken breast recipe ticks all the boxes: quick, healthy, and supremely flavorful. It adapts to your pantry, your taste buds, and even your weeknight schedule—what’s not to love? Give it a try, then swing back here and leave a comment or rate the recipe. And if you’re craving more easy, delicious dinners, check out my Lemon Garlic Salmon or One-Pan Veggie Stir-Fry next!
Boneless Skinless Chicken Breast Recipe
Ingredients
- 4 pieces boneless, skinless chicken breasts patted dry
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 lemon zested and juiced (Meyer lemons for a sweeter twist)
- 3 cloves garlic finely minced
- 1 teaspoon dried oregano Italian seasoning can be substituted
- ½ teaspoon smoked paprika adds a subtle smoky note
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper freshly cracked
- 2 tablespoons low-sodium chicken broth or white wine
- 2 tablespoons fresh parsley chopped, plus extra for garnish
Instructions
- In a shallow dish, whisk olive oil, lemon zest, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken, turning to coat. Cover and refrigerate for at least 15 minutes.
- Place a skillet or grill pan over medium-high heat. Drizzle with oil once hot.
- Cook chicken undisturbed for 4–5 minutes until golden brown. Flip and continue cooking.
- Pour in chicken broth or wine, cover, and let steam for 6–8 minutes until fully cooked.
- Use a thermometer to check the internal temperature, should read 165°F. Rest the chicken before slicing.
- Slice the chicken, drizzle pan juices, sprinkle with parsley, and serve.
