In a bowl, mix together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper. Add the chicken breasts and marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess. Reserve the marinade.
Place the chicken breasts in the hot skillet and sear for about 5-6 minutes on each side, until golden brown and cooked through.
Remove the chicken from the skillet and set aside. Add the reserved marinade to the skillet and bring to a simmer. Cook for 2-3 minutes, until slightly reduced.
Return the chicken breasts to the skillet and spoon the lemon-herb sauce over them. Simmer for another 5 minutes, allowing the chicken to absorb the flavors of the sauce.
Garnish with fresh parsley or lemon slices, if desired. Serve hot with your favorite side dishes, such as roasted vegetables, rice, or pasta.
Serve immediately and enjoy!
Not my favorite. The sauce was a bit too thin, and the chicken was a little bland. I might try a different recipe next time.
It was a decent recipe. I found the lemon flavor a bit strong, but overall it was a good meal.
This recipe is a keeper. The sauce is so good, I could drink it! The chicken was perfectly cooked and juicy.
Simple and delicious. I used fresh thyme and rosemary from my garden, and it was amazing. Highly recommend.
Wow! This is restaurant-quality chicken. The lemon-herb combination is perfect. I served it with roasted vegetables, and it was a hit!
