Herb Marinated Chicken Breast Recipe

Herb Marinated Chicken Breast Recipe

Why This Recipe Works

• Packed with fresh herb flavor

• Keeps chicken tender and moist

• Perfect for grilling, baking, or pan-searing

• Clean, healthy, and meal-prep friendly

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Ingredients

Chicken

• 4 boneless, skinless chicken breasts (6–8 oz each)

Herb Marinade

• ¼ cup olive oil

• 3 tablespoons lemon juice or white wine vinegar

• 4 cloves garlic, minced

• 1 tablespoon Dijon mustard

• 1 tablespoon honey (optional, balances acidity)

• 1 tablespoon fresh rosemary, finely chopped

• 1 tablespoon fresh thyme leaves

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon dried oregano

• ¾ teaspoon salt

• ½ teaspoon black pepper

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Instructions

1. Make the Herb Marinade

In a bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, rosemary, thyme, parsley, oregano, salt, and pepper.

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2. Marinate the Chicken

Add chicken breasts and coat well.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours recommended for best flavor).

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3. Cook the Chicken

Grilling (Best Flavor)

• Preheat grill to medium-high (375–425°F / 190–220°C)

• Grill chicken 5–7 minutes per side

• Internal temperature: 165°F (74°C)

Oven-Baked

• Preheat oven to 400°F (205°C)

• Bake for 20–25 minutes

• Optional: Broil 2–3 minutes for golden edges

Pan-Seared

• Heat skillet over medium-high with 1 tablespoon olive oil

• Cook 6–7 minutes per side until golden and cooked through

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4. Rest & Serve

Let chicken rest 5 minutes before slicing to lock in juices.

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Pro Tips for Juicy Chicken

• Pound chicken breasts to even thickness

• Use fresh herbs for maximum aroma

• Don’t over-marinate (lemon can toughen meat)

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Herb Variations

• Italian Herb: Basil, oregano, rosemary

• French-Style: Tarragon, thyme, chives

• Mediterranean: Rosemary, oregano, lemon zest

• Garlic Lover’s: Add 1 extra clove of garlic

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Serving Ideas

• Over lemon rice or mashed potatoes

• With roasted vegetables or grilled asparagus

• Sliced into salads, wraps, or grain bowls

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Storage

• Refrigerate: Up to 4 days

• Freeze (cooked): Up to 3 months

OTHER RECIPES

Marinated Chicken Breast ingredients

• 1 spatchcocked chicken (about 1.6kg), or 4 chicken breasts, free-range or organic
• a bunch of summer savory
• a bunch of fresh rosemary
• 8 cloves of garlic, skins left on
• 8 tablespoons of extra virgin olive oil
• a thumb-sized piece of fresh root ginger
• sea salt and freshly ground black pepper
• 2 lemons, washed and thinly sliced
• 2 glasses of Chardonnay

Marinated Chicken Breast Recipe Instructions :

Open out the carcass like a book, press flat and place in a roasting tray. 

In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken they lay it out flat, skin-side up, and grate over half the ginger.

If you have time, leave it for a couple of hours to marinate.

Preheat your oven to 220°C/425°F/gas 7. 

Season the chicken well after marinating and place it in the preheated over for 30 minutes. 

Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. 

Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.

Remove from the oven and rest for 10 minutes before serving..enjoy it !
marinated-and-grilled-chicken-breasts.

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