Chicken Breast Recipe gives you juicy, flavorful chicken with golden edges and a garlicky, herby kick that tastes like takeout but fresher. It works for busy home cooks who want a healthy, family-friendly dinner on the table in about 30 minutes. I first cooked this on a Tuesday after a long commute, and my kids asked for seconds before I even sat down.
Why You Should Try This Tasty Chicken Breast Recipe
This Tasty Chicken Breast Recipe turns plain chicken into something tender, juicy, and full of flavor with simple pantry ingredients. You get a nice sear on the outside, a buttery garlic-herb sauce on top, and zero dry, chalky bites.
It fits weeknights, meal prep, and casual entertaining because it cooks fast and uses one skillet. You can keep it mild for kids or add a little heat for spice fans without changing the base recipe.
“Super juicy, full of flavor, and my family begged me to make it again the next night! ★★★★★”
Ingredients You’ll Need
Chicken
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil (or avocado oil)
- 1 tablespoon butter (salted or unsalted both work)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (regular paprika works too)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
I like air-chilled chicken because it browns better and releases less water in the pan. Thin, evenly sized cutlets cook more evenly, so slice thick breasts in half horizontally if they look bulky.
Marinade / Quick Seasoning Mix
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (bottled works in a pinch, but fresh tastes brighter)
- 2 teaspoons soy sauce or coconut aminos
- 1 teaspoon Dijon mustard (I like Maille or Trader Joe’s brand)
- 2 cloves garlic, minced or grated
- 1 teaspoon Italian seasoning or dried oregano + dried basil mix
You can skip a long marinate time and just toss the chicken in this mix while the pan heats. If you have 15 to 30 minutes, let it sit in the fridge for deeper flavor.
Pan Sauce (Optional but highly recommended)
- 1 tablespoon butter
- 2 cloves garlic, minced
- ¼ cup low sodium chicken broth (or water plus ½ teaspoon bouillon paste)
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
I keep Better Than Bouillon in the fridge and mix it with water for quick broth. Fresh parsley looks pretty, but dried works fine when the produce drawer looks sad.
Pantry Shortcuts & Substitutions
- Use pre-minced garlic from a jar if you feel tired; just drain it well.
- Swap Italian seasoning with taco seasoning for a Tex-Mex twist.
- Replace lemon with lime for a brighter, slightly sharper flavor.
- Use ghee instead of butter if you avoid dairy, or skip the butter and add a splash of olive oil.
Equipment
- Large skillet (10 to 12 inch, stainless steel or cast iron for best browning)
- Tongs or a spatula
- Instant-read thermometer (helps avoid overcooking)
- Small bowl and whisk or fork for the marinade
- Cutting board and sharp knife
Tips & Tricks
- Pound chicken to an even thickness so it cooks evenly and stays juicy.
- Pat chicken dry with paper towels before seasoning so it browns instead of steaming.
- Preheat the skillet until a drop of water sizzles before you add the chicken.
- Do not crowd the pan; cook in batches if your skillet feels tight.
- Sear on medium-high for color, then lower to medium to finish cooking gently.
- Aim for 160 to 165°F in the thickest part; pull it at 160 and let carryover heat finish.
- Let chicken rest 5 to 7 minutes before slicing so juices stay inside.
- Slice against the grain for the most tender bite.
- Double the seasoning mix if you cook extra chicken for meal prep.
- Add a pinch of red pepper flakes if you like a little heat.
How to Make Chicken Breast
1: Prep and Season the Chicken
Place the chicken breasts on a cutting board and slice them horizontally into 2 thinner cutlets if they look thick. Cover with plastic wrap or parchment and gently pound with a meat mallet or rolling pin until about ½ inch thick. Pat dry on both sides with paper towels.
In a small bowl, whisk olive oil, lemon juice, soy sauce, Dijon, garlic, and Italian seasoning. Add salt, pepper, smoked paprika, garlic powder, and onion powder, then mix into a loose paste. Rub this all over the chicken and let it sit while you heat the skillet.
2: Sear the Chicken
Heat olive oil and butter in a large skillet over medium-high heat until the butter foams and sizzles. Lay the chicken in the pan in a single layer and leave a little space between pieces. Cook without moving it for 4 to 5 minutes until the underside looks golden and releases easily.
Flip the chicken with tongs and lower the heat to medium. Cook another 3 to 5 minutes, depending on thickness, until the internal temperature reaches 160 to 165°F. Transfer the chicken to a plate and tent loosely with foil while you make the sauce.
3: Make the Quick Garlic Lemon Pan Sauce
Keep the skillet on medium heat and add butter. Stir in minced garlic and cook about 30 seconds until it smells fragrant and lightly golden. Pour in chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon.
Simmer for 2 to 3 minutes until the liquid reduces slightly. Stir in lemon juice and chopped parsley, then taste and add a pinch of salt or pepper if needed. Return the chicken to the skillet, spoon the sauce over the top, and let it sit on low heat for 1 minute so the flavors mingle.
4: Slice and Serve
Transfer the chicken breasts to a cutting board and slice them into strips or leave them whole. Spoon extra sauce from the skillet over each portion. Serve hot with your favorite sides and a wedge of lemon on the plate if you like a little extra brightness.
What to Serve with Chicken Breast
This Tasty Chicken Breast Recipe pairs nicely with fluffy white rice, brown rice, or simple buttered noodles that soak up the garlicky lemon sauce. You can add a crisp green salad, roasted broccoli, or steamed green beans for a fresh, crunchy contrast. Mashed potatoes or garlic herb potatoes also make a cozy, kid-friendly side. For a lighter plate, serve the sliced chicken over mixed greens or quinoa with cucumber, tomato, and a squeeze of extra lemon.
Storage Options
- Store leftover chicken in an airtight container in the fridge for up to 4 days.
- Freeze cooked, cooled chicken in freezer bags or containers for up to 3 months, and label with the date.
- Reheat gently in a covered skillet with a splash of broth or water over low heat until warm.
- For a quick option, reheat in the microwave at 50 percent power in short bursts, and cover so it stays moist.
Chicken Breast Recipe
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
- Pat the chicken breasts dry with paper towels and place them in the baking dish.
- Drizzle the chicken with olive oil, then season evenly with salt, black pepper, garlic powder, paprika, dried oregano, and dried thyme. Add lemon juice if using and rub the seasonings into the chicken to coat well.
- Bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.
- Slice and serve warm with your favorite sides.
Notes
Approximate per serving (1 chicken breast): 260 calories; fat 12 g; saturated fat 2 g; carbohydrates 1 g; fiber 0 g; sugars 0 g; protein 36 g; sodium 600 mg. Values will vary based on brands, seasonings, and portion size.