Citrus Herb Chicken (Printable Version)
Tender chicken breasts marinated in citrus and fresh herbs, then pan-seared and oven-roasted.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (5.3 oz each)
→ Marinade
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - Zest and juice of 1 orange
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh rosemary, chopped
07 - 1 tablespoon fresh thyme, chopped
08 - 1 tablespoon fresh parsley, chopped
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
→ Garnish
11 - Lemon and orange slices (optional)
12 - Extra chopped herbs (optional)
# How to Make It:
01 - Whisk olive oil, lemon zest and juice, orange zest and juice, minced garlic, rosemary, thyme, parsley, salt, and pepper in a bowl.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, coating evenly. Refrigerate for at least 30 minutes or up to 4 hours.
03 - Set oven temperature to 400°F (200°C).
04 - Heat an oven-safe skillet over medium-high heat. Remove chicken from marinade, shaking off excess, reserving marinade. Sear chicken 2 to 3 minutes per side until golden brown.
05 - Add reserved marinade to the skillet, place citrus slices if desired, then transfer skillet to oven. Roast for 15 to 20 minutes until internal temperature reaches 165°F (74°C).
06 - Remove from oven and let chicken rest for 5 minutes. Garnish with extra herbs and citrus slices if preferred. Serve warm.
# Expert Advice:
01 -
- The chicken stays impossibly juicy because the citrus marinade breaks down the fibers while keeping everything tender.
- It looks fancy enough to serve for guests but takes almost no active time—most of the work is just waiting.
- Fresh herbs make your kitchen smell like a Mediterranean herb garden without any actual gardening required.
02 -
- Don't skip the resting time after searing and roasting—it's the difference between juicy chicken and dry chicken, and it costs you nothing but five minutes.
- The marinade becomes a sauce, so reserving some before you remove the raw chicken is essential; it's the secret to finishing this dish with something glossy and flavorful.
- Oven-safe skillets are not optional here—you need to be able to go from stovetop to oven seamlessly, and glass dishes will shatter.
03 -
- Pat the chicken dry before searing—moisture is the enemy of a golden crust, and that crust is where all the flavor happens.
- Let your chicken come to room temperature for 15 minutes before cooking; it browns better and cooks more evenly than cold chicken straight from the fridge.