Vanilla Lemon Basil Chicken (Printable Version)
Fragrant chicken with lemon, basil, vanilla, and a crunchy nut crust delivering unique, fresh flavors.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Marinade
05 - 1/4 cup fresh lemon juice (about 2 lemons)
06 - Zest of 1 lemon
07 - 1 tablespoon vanilla extract
08 - 2 tablespoons honey
09 - 2 tablespoons fresh basil, finely chopped
10 - 2 cloves garlic, minced
→ Nutty Crust
11 - 3/4 cup mixed nuts (almonds, pistachios, cashews), finely chopped
12 - 1/4 cup grated Parmesan cheese
13 - 1 tablespoon fresh basil, finely chopped
14 - 2 teaspoons lemon zest
→ To Serve
15 - Extra lemon wedges
16 - Fresh basil leaves
# How to Make It:
01 - In a bowl, whisk together lemon juice, lemon zest, vanilla extract, honey, fresh basil, and minced garlic until combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, seal, and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
03 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
04 - In a shallow dish, combine finely chopped mixed nuts, grated Parmesan, chopped basil, and lemon zest.
05 - Remove chicken from marinade, discarding excess liquid. Pat dry with paper towels. Lightly brush with olive oil, then press each breast into the nut mixture, coating evenly on both sides.
06 - Place coated chicken breasts on the prepared baking sheet. Season with kosher salt and freshly ground black pepper.
07 - Bake for 20 to 25 minutes until the nut crust is golden and the internal temperature of the chicken reaches 165°F.
08 - Allow chicken to rest for 5 minutes before serving. Garnish with extra lemon wedges and fresh basil leaves.
# Expert Advice:
01 -
- It combines bright citrus and fresh herbs in a way that feels like a friendly flavor hug.
- The crunchy nut crust adds a satisfying texture that turns simple chicken into something special.
02 -
- Patting the chicken dry before coating is key—wet chicken won't hold the nut crust well.
- Letting the marinade rest for at least 30 minutes really elevates the flavor, so don't rush this step.
03 -
- Chop the nuts finely but don't pulverize them; you want texture, not powder.
- The vanilla extract hidden in the marinade is the secret that pulls all the bright and nutty flavors together beautifully.