Lemon Herb Chicken Recipe

Chicken breasts: Boneless, skinless pieces that cook quickly and absorb flavors well.

Olive oil: Adds moisture and helps to brown the chicken.

Lemon juice: Freshly squeezed for a bright, tangy flavor.

Garlic: Minced cloves that provide a robust, savory taste.

Dried oregano: A Mediterranean herb that adds a slightly bitter, earthy flavor.

Dried basil: Another Mediterranean herb that offers a sweet, peppery taste.

Salt: Enhances the overall flavor of the dish.

Black pepper: Freshly ground for a bit of heat and complexity.

When preparing the chicken breasts, make sure to pound them to an even thickness. This ensures that they cook evenly and remain juicy. You can place the chicken between two pieces of plastic wrap and use a meat mallet or rolling pin to gently pound them. This step helps in achieving a consistent texture and prevents overcooking the thinner parts of the chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts are a lean protein similar to chicken and will absorb the lemon herb flavors well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a great alternative for cooking.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor profile to lemon juice.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use about ¼ teaspoon of garlic powder for each clove of garlic.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor that complements the other herbs.

• dried basil - Substitute with dried parsley: Dried parsley has a mild flavor that can complement the other herbs without overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used similarly to black pepper for a bit of heat.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• For short-term storage, place the cooled lemon herb chicken in an airtight container. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the chicken, wrap each piece individually in plastic wrap or aluminum foil. This prevents freezer burn and makes it easier to thaw only the amount you need.

• Place the wrapped chicken breasts in a resealable freezer bag or an airtight container. Label it with the date to keep track of its freshness. The chicken can be frozen for up to 3 months.

• To reheat refrigerated lemon herb chicken, preheat your oven to 350°F (175°C). Place the chicken in a baking dish, cover with foil, and heat for about 15-20 minutes or until warmed through.

• For reheating frozen chicken, it's best to thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chicken.

• If you're in a hurry, you can use the microwave to reheat the chicken. Place the chicken on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power in 1-minute intervals until hot.

• To maintain the chicken's moisture, you can add a splash of chicken broth or a drizzle of olive oil before reheating.

• Avoid reheating the chicken multiple times, as this can dry it out and diminish its flavor.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken breasts in an oven-safe dish.
  3. Add a splash of chicken broth or water to keep the chicken moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Heat for about 15-20 minutes or until the chicken is warmed through.

• Stovetop Method

  1. Slice the chicken into smaller pieces for even heating.
  2. Heat a skillet over medium heat and add a small amount of olive oil.
  3. Add the chicken pieces to the skillet.
  4. Stir occasionally, heating for about 5-7 minutes or until the chicken is thoroughly warmed.

• Microwave Method

  1. Place the chicken breasts on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the chicken and continue to heat in 30-second intervals until warmed through.

• Sous Vide Method

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken breasts in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken breasts in the air fryer basket.
  3. Heat for about 5-7 minutes, flipping halfway through to ensure even heating.
  4. Check to make sure the chicken is warmed through before serving.

• Oven: Used to bake the chicken breasts at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper.

• Baking dish: Holds the chicken breasts and the mixture while baking in the oven.

• Measuring spoons: Used to measure out the olive oil, lemon juice, dried oregano, dried basil, salt, and black pepper accurately.

• Garlic press: Used to mince the garlic cloves efficiently.

• Tongs: Handy for placing the chicken breasts into the baking dish and for turning them if needed.

• Meat thermometer: Ensures the chicken is cooked through by checking the internal temperature.

• Knife: Used to trim any excess fat or unwanted parts from the chicken breasts.

• Cutting board: Provides a safe surface for trimming the chicken breasts.

• Aluminum foil: Can be used to cover the baking dish if the chicken starts to brown too quickly.

• Serving platter: Used to present the chicken breasts once they are cooked and rested.

Prepare ingredients in advance: Measure and mix the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper the night before.

Use a meat thermometer: Ensure the chicken breasts are cooked to 165°F (74°C) to avoid overcooking and save time checking for doneness.

Line the baking dish: Use parchment paper or aluminum foil to minimize cleanup time.

Marinate in a ziplock bag: Place the chicken breasts and marinade in a ziplock bag for even coating and easy cleanup.