Description
This Lemon Basil Chicken recipe features tender, juicy chicken breasts marinated in a fragrant mix of fresh basil, garlic, lemon zest, and juice, then pan-seared in butter for a flavorful finish. Ideal for a simple yet elegant meal, it pairs wonderfully with pasta or rice and is perfect for a fresh, summery dinner.
Ingredients
Scale
Chicken
- 1 pound (454 g) boneless skinless chicken breasts, patted dry
Marinade
- 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
- Prep the Chicken: Place the chicken breasts in a large plastic bag. Pound the thick side of each breast until it matches the thickness of the thinner side, ensuring even cooking throughout.
- Prepare the Marinade: In another large zip lock bag, combine freshly chopped basil, minced garlic, olive oil, lemon zest, and lemon juice. Stir well to mix all ingredients thoroughly, then add the chicken breasts to this bag.
- Marinate: Remove as much air as possible from the bag, seal it tightly, and toss the chicken to coat them completely in the marinade. Refrigerate for about 6 hours, flipping the bag every two hours to ensure even marinating.
- Heat the Pan and Butter: When ready to cook, heat the butter in a large skillet over medium heat for 3 to 5 minutes. Make sure the pan is hot before adding the chicken, but do not let the butter burn.
- Cook the Chicken: Remove the chicken breasts from the marinade and let excess liquid drain off. Place the chicken in the hot pan and cook undisturbed for 3 to 4 minutes to develop a golden crust.
- Flip and Continue Cooking: Flip the chicken breasts over and cook on the other side for an additional 5 minutes without moving.
- Finish Cooking: Reduce heat to low-medium and continue cooking the chicken slowly for 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C). Season with salt and pepper to taste.
- Slice and Serve: Slice the cooked chicken breasts and serve over your choice of pasta or rice. Garnish with extra fresh basil and lemon wedges for added flavor and presentation.
Notes
- For best flavor, marinate the chicken for at least 6 hours but no more than 8 hours.
- Patting chicken dry before pounding helps the marinade adhere better and promotes even cooking.
- Use a meat thermometer to ensure the chicken is safely cooked through.
- Butter can burn easily; monitor the heat carefully and adjust as needed.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
