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!
It was okay. I followed the recipe, but the sauce didn't quite thicken up as much as I hoped. The chicken was good, though.
This is a new weeknight staple! So easy to make and the flavors are fantastic. The herbs really make the difference. Love it!
Wow! This is restaurant-quality chicken. The lemon-herb combination is perfect. I served it with roasted vegetables, and it was a hit!
Really enjoyed this. The pan-searing step gave the chicken a nice crust. The sauce reduction was spot on.
Best chicken recipe ever! The lemon and herbs are a perfect match. The pan-searing step is key for achieving a nice crust.
