Description
Tender boneless, skinless chicken breasts coated with a flavorful herb crust made from dried dill, basil, oregano, garlic powder, paprika, salt, and pepper, then cooked to juicy perfection either on the stovetop or grill with a bright lemon finish.
Ingredients
Herb Crust
- 2 tablespoons dried dill
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoons garlic powder
- 1 teaspoon paprika (smoked or regular)
- 2 teaspoons salt
- 2 teaspoons freshly cracked black pepper
Chicken
- 4 large boneless, skinless chicken breasts (approximately 8-10 ounces each)
- 2 tablespoons extra-virgin olive oil (for stovetop method)
- 1 large lemon, halved
Instructions
- Prepare Herb Crust: In a small mixing bowl, whisk together 2 tablespoons dried dill, 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 tablespoons garlic powder, 1 teaspoon paprika, 2 teaspoons salt, and 2 teaspoons freshly cracked black pepper until well blended. Set aside.
- Prepare Chicken: Place chicken breasts on a cutting board. Trim as needed, then slice each breast in half horizontally to create 8 thin cutlets. Pound cutlets to uniform thinness if necessary. Pat dry with paper towels.
- Coat Chicken: Evenly coat both sides of each chicken cutlet with the herb mixture, rubbing the spices into the meat to help the crust stick. Set aside.
- Cook on Stovetop: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add lemon halves cut-side down and sauté for 30 seconds. Remove lemons and set aside. Place 4 chicken cutlets in skillet and cook 3-4 minutes per side until internal temperature reaches 160°F. Remove chicken and transfer to a plate. Add remaining 1 tablespoon olive oil and repeat with remaining cutlets. Let chicken rest for 5 minutes.
- Cook on Grill: Preheat grill to medium-high (375-400°F). Spray grates with neutral cooking spray. Place lemon halves cut-side down on grill. Place seasoned chicken over indirect medium heat (350-375°F). Grill covered for 4 minutes, flip, then grill another 3 minutes or until internal temperature reaches 160°F. Remove chicken and lemons from grill. Let rest for 5 minutes.
- Serve: Transfer rested chicken cutlets to serving plates. Squeeze sautéed or grilled lemons over the chicken and serve with desired sides.
Notes
- Chicken Breasts: You can substitute the 4 large chicken breasts with 8 thin-cut chicken breasts.
- Make sure to use an internal meat thermometer to check for doneness at 160°F.
- For best crust adherence, pat chicken completely dry before applying herb mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
