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 cooked in butter until juicy and flavorful. Perfectly balanced with citrus and herb notes, it’s ideal for a light and vibrant meal served over pasta or rice.
Ingredients
Scale
Chicken and Marinade
- 1 pound (454 g) boneless skinless chicken breasts, patted dry
- ½ cup (12 g) freshly chopped basil
- 2 cloves garlic, finely minced
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- Salt and pepper, to taste
For Cooking
- 2 tablespoons (28 g) butter
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 lemon 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 to develop a sear.
- Flip and Continue Cooking. Flip the chicken over and cook undisturbed for another 5 minutes. Flip it again as needed to ensure even browning.
- 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
- For best flavor, marinate the chicken for the full 6 hours to allow the lemon and basil to deeply infuse the meat.
- Make sure not to burn the butter when heating the pan; keep the heat medium to medium-low if necessary.
- You can use chicken thighs instead of breasts for a juicier result, but cook until internal temperature reaches 165°F (74°C).
- If preferred, substitute olive oil with avocado oil for higher smoke point when cooking.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
