Mother's love, on a platter
This recipe roasts tender and juicy chicken breasts, infused with garlic and lemon, perfect for a comforting weekday dinner.
Ingredients
Chicken Ingredients
- 4 pieces boneless skinless chicken breasts, about 6 oz each (Pound the thicker end gently so the breasts are even.)
Marinade
- 1/4 cup olive oil (Use extra virgin for flavor. If you have a lighter oil, blend half and half.)
- 1/4 cup low-sodium chicken broth (Adds moisture while keeping the flavor savory.)
- 2 tablespoons freshly squeezed lemon juice (Fresh lemon brightens the dish; bottled juice works in a pinch.)
- 1 tablespoon Dijon mustard (Helps the sauce cling to the chicken and adds a gentle tang.)
- 3 cloves garlic, minced (Use a garlic press for even pieces.)
- 1 teaspoon kosher salt (Salt helps proteins hold moisture.)
- 1/2 teaspoon black pepper (Freshly ground tastes best.)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves (Substitute with rosemary for a piney flavor.)
Optional Toppings
- 1/2 cup panko breadcrumbs (For a gentle crunch, press onto chicken before baking.)
- 2 tablespoons unsalted butter (Adds richness when baking without skin.)
- 1 teaspoon honey or maple syrup (optional) (Balances lemon and garlic.)
- 1 slices lemon, for garnish (Brightens flavor.)
- 1 bunch fresh parsley, for garnish (Brightens the family table.)
Instructions
Preparation
- Preheat the oven to 375°F. Pat the chicken dry with paper towels.
- For a simple brine, dissolve 1 tablespoon kosher salt in 2 cups of water and let the breasts sit for 15 to 20 minutes. Alternatively, mix olive oil, lemon juice, Dijon, garlic, thyme, salt, and pepper for a quick marinade.
- If one end of a breast is much thicker, place it between two pieces of plastic wrap and gently pound until even.
- Heat 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat if you choose to sear. Sear the breasts for 2 minutes per side until they gain color.
Cooking
- Place the breasts in the skillet or a baking dish. Spoon any remaining marinade over the top. Dot with butter and sprinkle with panko if using.
- Bake for 18 to 24 minutes until the internal temperature reaches 160°F.
- Let the breasts rest for 5 minutes before slicing. If desired, brush with honey-lemon glaze or balsamic reduction.
- Slice against the grain and serve on a warm platter, garnished with fresh parsley and lemon wedges.
Notes
Refrigerate leftovers within 2 hours and consume within 3 to 4 days. The chicken can be reheated gently in the oven or microwave. Consider using pre-minced garlic or a store-bought rotisserie chicken for quick preparation.