Description
This Lemon Basil Chicken recipe features juicy, tender chicken breasts marinated in a vibrant mixture of fresh basil, garlic, lemon zest, and juice, then pan-seared in butter for a flavorful and aromatic main dish. Perfect for a light dinner served over pasta or rice, this dish balances citrusy brightness with the delicate herbal notes of basil.
Ingredients
Scale
Chicken and Marinade
- 1 pound (454 g) boneless skinless chicken breasts, patted dry
- ½ cup (12 g) freshly chopped basil
- 2 cloves garlic, finely minced
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
Cooking
- 2 tablespoons (28 g) butter
- Salt and pepper, to taste
Instructions
- Pound the Chicken: Place the chicken breasts in a large plastic bag and gently pound the thick side until it matches the thin side for even cooking.
- Prepare the Marinade: In another large zip lock bag, combine freshly chopped basil, minced garlic, olive oil, lemon zest, and lemon juice; mix thoroughly.
- Marinate the Chicken: Add the chicken breasts to the marinade bag, remove excess air, seal, and refrigerate for about 6 hours, flipping every 2 hours to ensure even coating.
- Heat the Pan: Before cooking, heat butter in a large skillet over medium heat for 3–5 minutes without letting it burn; pan should be hot.
- Cook the First Side: Remove chicken from marinade, drain excess liquid, add chicken breasts to the hot pan and cook undisturbed for 3–4 minutes.
- Flip the Chicken: Turn chicken over and cook undisturbed for another 5 minutes; flip again if necessary.
- Finish Cooking: Reduce heat to low-medium and cook for an additional 10–15 minutes or until an internal temperature of 165°F (74°C) is reached; season with salt and pepper.
- Serve: Slice the chicken and serve over pasta or rice, garnished with extra basil and lemon wedges if desired.
Notes
- Marinating for at least 6 hours enhances flavor but can be done overnight for deeper infusion.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature.
- Be careful not to burn the butter when heating the skillet; medium heat is ideal.
- Leftover chicken can be stored in an airtight container in the refrigerator up to 3 days.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
