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1-Pound Chicken Breast Recipe — Juicy & Flavorful Garlic Herb Chicken

1 lb Chicken Breast Recipe: Irresistibly Delicious
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If you’re looking for a simple yet delicious way to prepare 1 lb chicken breast, this recipe is perfect for you. This Garlic Herb Chicken Breast method produces tender, juicy chicken with a fragrant blend of garlic and herbs — much better than dry or bland chicken. By marinating, gently cooking, and finishing with a flavorful seasoning rub, this recipe ensures a moist, savory result that’s ideal for a healthy lunch, protein-packed dinner, or as a base for salads, wraps, or bowls.

Ingredients

  • 1 lb (about 450 g) boneless, skinless chicken breast — trimmed and optionally butterflied

  • 2 tablespoons olive oil (divided)

  • 3 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • ½ teaspoon dried rosemary (crushed) or 1 teaspoon fresh chopped rosemary

  • ½ teaspoon paprika (sweet or smoked)

  • ½ teaspoon ground black pepper

  • 1 teaspoon salt (or to taste)

  • ½ lemon — juice and zest (zest optional)

  • Optional for garnish/serving: chopped fresh parsley or cilantro, lemon slices

Instructions

  1. If your chicken breast is thick, you can butterfly it horizontally or gently pound it to even thickness (~1.5–2 cm). This helps it cook evenly and stay juicy.

  2. In a bowl, combine 1 tablespoon olive oil, minced garlic, oregano, thyme, rosemary, paprika, black pepper, salt, lemon juice (from half a lemon), and a small amount of lemon zest if using.

  3. Add the chicken breast to the marinade. Use your hands or a spoon to coat all sides thoroughly. Cover and let marinate for at least 15 minutes, or up to 30–60 minutes if you have the time (in the refrigerator).

2. Preheat & Prepare for Cooking

  1. Preheat a skillet (preferably heavy-bottomed, non-stick or cast-iron) over medium-high heat.

  2. Add the remaining 1 tablespoon olive oil to the skillet and let it heat until shimmering but not smoking.

3. Sear and Cook the Chicken Breast

  1. Place the chicken breast in the hot skillet. Cook without moving for about 4–5 minutes — this helps form a nicely seared, flavorful crust.

  2. Flip the chicken breast carefully and reduce heat to medium. Cover the skillet (with a lid or foil) — this helps keep moisture in as the chicken finishes cooking.

  3. Cook for another 5–7 minutes, depending on thickness. If you butterflied or pounded the chicken, total cooking time may be 8–10 minutes. The chicken is done when the juices run clear and the internal temperature reaches 165 °F (74 °C).

4. Rest and Finish

  1. Remove chicken from skillet and place on a cutting board. Tent loosely with foil and let rest 5 minutes — this helps redistribute juices for a moist result.

  2. Slice the chicken across the grain for best texture. If you like, drizzle a bit of lemon juice over the slices and sprinkle with chopped parsley or cilantro for freshness.

5. Serving Suggestions

  • Serve with steamed vegetables (e.g. broccoli, green beans), a side salad, or roasted potatoes for a balanced meal.

  • Slice and use in wraps, grain bowls, or atop a fresh salad for a healthy, protein-rich lunch.

  • Serve with a lemon wedge on the side for a bright, zesty touch.

Notes

  • Even thickness is key: Pounding or butterflying ensures the chicken cooks evenly and avoids overcooked dry parts.

  • Marinate longer for more flavor: If you have time, marinate for 30–60 minutes — the herbs, garlic, and lemon penetrate the meat for deeper flavor.

  • Add moisture: For extra juiciness, consider adding 1–2 tablespoons of chicken broth or a splash of white wine while cooking (cover skillet and simmer gently).

  • Spice it up: Add a pinch of chili flakes or cayenne to the seasoning mix for a bit of heat.

  • Make it creamy: After removing chicken, deglaze the skillet with a splash of broth or water and stir in a tablespoon of butter for a quick pan sauce. Pour over the chicken before serving.

  • Storage advice:

    • Cooked chicken breast — once fully cooled — can be stored in an airtight container in the fridge up to 3–4 days.

    • For longer storage, slice it, then freeze in a freezer-safe bag for up to 2–3 months. Thaw in fridge before reheating.

    • Reheat gently (oven at 325 °F / 160 °C for 10–15 min or microwave with a splash of water) to avoid drying.

Find it online: https://www.recipeweaver.com/1-lb-chicken-breast/