Lemon Thyme Chicken (Printable)

Juicy chicken breasts marinated in lemon and thyme, seared to a flavorful golden finish.

# Ingredient List:

→ 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 - Combine olive oil, lemon juice, lemon zest, minced garlic, thyme, salt, and black pepper in a medium mixing bowl; whisk thoroughly.
02 - Place chicken breasts in a resealable plastic bag or shallow dish, pour marinade over, ensuring full coating. Refrigerate for a minimum of 20 minutes up to 2 hours for enhanced flavor.
03 - Preheat a large skillet over medium-high heat.
04 - Remove chicken from marinade, shaking off excess. Add a small amount of olive oil to the skillet; sear chicken breasts for 5 to 6 minutes per side until golden brown and internal temperature reaches 74°C (165°F).
05 - Transfer chicken to a plate, let rest for 2 to 3 minutes. Slice and present garnished with lemon slices and fresh thyme sprigs.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting—your chicken becomes tender and fragrant while you're doing something else entirely.
  • Twenty minutes from stovetop to table, and it tastes like you spent hours thinking about it.
  • It's naturally gluten-free and pairs beautifully with almost anything in your pantry.
02 -
  • Don't skip the resting step after searing; it sounds small, but those few minutes make the difference between chicken that's tender and chicken that's dry.
  • The internal temperature matters more than color—golden brown chicken that's not quite cooked through is a mistake I made once and never repeated.
  • If your marinade includes too much lemon juice for too long, the acid can over-tenderize the chicken until it becomes mushy, so stick to the timing window.
03 -
  • Zest the lemons before juicing them—once they're squeezed, the texture makes zesting nearly impossible and you'll miss that aromatic oil in your marinade.
  • Pat the marinated chicken dry with paper towels before searing; any excess liquid turns the pan steamy instead of creating that beautiful golden crust.

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