Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz or 170 g each)
  • 2 tablespoons olive oil (30 mL)
  • Salt and pepper, to taste
  • 2 teaspoons fresh rosemary, chopped (about 5 g)
  • 2 teaspoons fresh thyme, chopped (about 5 g)
  • 2 teaspoons fresh parsley, chopped (about 5 g)
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon (about 30 mL)
  • Additional lemon slices (optional)
  • Fresh herb sprigs (optional)

Instructions:

  1. In a bowl, combine chopped rosemary, thyme, parsley, minced garlic, lemon zest, and juice.
  2. Season chicken breasts with salt and pepper. Drizzle with olive oil and rub the herb mixture over the chicken. Let marinate in the refrigerator for at least 15 minutes.
  3. Place a cast iron skillet over medium-high heat and allow it to become hot.
  4. Add marinated chicken breasts to the skillet. Cook for about 6-7 minutes until golden brown. Flip the chicken and cook for another 6-7 minutes or until the internal temperature reaches 165°F (74°C).
  5. Remove chicken from the skillet and let it rest for 5 minutes to retain juices.
  6. Garnish with lemon slices and fresh herb sprigs before serving.