Description
This Lemon Basil Chicken recipe features tender boneless skinless chicken breasts marinated in a fresh blend of basil, garlic, lemon zest, and juice, then pan-cooked in butter for a flavorful and juicy dish perfect for serving over pasta or rice.
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.
- Prepare the Marinade: In another large zip lock bag, combine freshly chopped basil, minced garlic, olive oil, lemon zest, and juice. Stir to mix everything thoroughly, then add the chicken breasts to the bag.
- Marinate: Push all the air out of the bag, seal it, and toss the chicken in the marinade to coat completely. Place the bag in the refrigerator for about 6 hours, flipping it over every two hours to allow the chicken to marinate evenly.
- Heat the Pan and Butter: When ready to cook, heat the butter in a large skillet over medium heat for 3–5 minutes. Do not let the butter burn; the pan should be hot before you add the chicken.
- Cook the Chicken: Remove the chicken from the marinade, drain off excess liquid, and add the chicken breasts to the hot pan. Cook for 3–4 minutes without moving.
- Flip and Continue Cooking: Flip the chicken over and cook undisturbed for another 5 minutes. Flip it again as needed.
- Finish Cooking: Reduce the heat to low-medium and let the chicken cook slowly for 10–15 minutes or until a meat thermometer reads 165°F (74°C) in the center. Season with salt and pepper to taste.
- Slice and Serve: Slice the cooked chicken and serve over pasta or rice. Garnish with extra fresh basil and lemon wedges if desired.
Notes
- Ensure even thickness of chicken breasts to promote uniform cooking.
- Marinate chicken for at least 6 hours for best flavor absorption.
- Do not let the butter burn when heating; maintain medium heat.
- Use a meat thermometer to check for doneness (165°F/74°C).
- Serve garnished with fresh basil and lemon wedges for added freshness.
