Chicken breast is a staple in kitchens around the world, known for its lean protein and versatility. This recipe brings out the best in chicken breast, offering a juicy, tender texture with rich flavor using simple ingredients.
Perfect for lunch or dinner, this dish combines herbs, garlic, and olive oil to enhance the natural taste of the chicken while keeping it healthy. Whether you’re meal-prepping, following a fitness plan, or just craving a delicious homemade dish, this chicken breast recipe is your go-to solution. It’s quick, easy, and guaranteed to be a crowd-pleaser without compromising nutrition.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- Fresh parsley for garnish (optional)
Instructions
- Begin by placing the chicken breasts on a clean cutting board. If they are thick, slice them horizontally to create evenly sized cutlets. This step ensures even cooking and prevents the exterior from drying out while the inside remains undercooked.
- In a mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, black pepper, salt, and onion powder. Mix well to form a marinade that balances acidity, spice, and earthiness.
- Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For best results, marinate for 2 to 4 hours.
- Remove the chicken from the refrigerator 10 minutes before cooking to allow it to come closer to room temperature, which helps it cook more evenly.
- Heat a large skillet or grill pan over medium-high heat. Lightly grease it with a small amount of olive oil or non-stick spray to prevent sticking.
- Place the chicken breasts in the skillet. Cook for about 5–6 minutes on one side without moving them. When the bottom turns golden brown and releases easily, flip the chicken.
- Cook the second side for another 5–6 minutes or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer. Avoid overcooking, as it can dry out the meat.
- Once done, transfer the chicken to a plate and cover loosely with aluminum foil. Let it rest for 5 minutes. Resting allows the juices to redistribute inside the meat, ensuring every bite is moist and flavorful.
- Garnish with freshly chopped parsley if desired and serve hot. This chicken breast pairs wonderfully with steamed vegetables, roasted potatoes, or a fresh salad.