Chicken with a lemon herb sauce

  • For the chicken
  • 2 tbsp extra-virgin olive oil
  • 4 boneless skinless chicken breast halves
  • Salt and freshly ground black pepper
  • For the lemon herb sauce
  • 1 clove garlic, peeled
  • 1/4 tsp salt
  • 50g chopped fresh parsley leaves
  • 35g chopped fresh mint leaves
  • 1 1/2 tsp freshly ground black pepper
  • 1 lemon, zested and juiced
  • 85ml extra-virgin olive oil
1) For the Chicken: Preheat an oven to 230C/Gas 8.

2) Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes.

3) Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 83C on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.

4) For the sauce: Smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

Note: This sauce is also great with steaks and pork chops.

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