If you like herbs, try Herbed Chicken. This recipe is a great way to use up any leftover herbs you have, too, so don’t let them go bad in the crisper, break out this chicken recipe and get cooking!
Plan ahead; this recipe marinates for a quick two hours. You shouldn’t let chicken breasts marinate for hours on end. Chicken breasts are naturally tender, so marinating simply adds flavor. You don’t need the brine of marinade to break down the protein. It’s best to choose bold ingredients and avoid soaking the delicate meat in acidic liquids for too long—it may become stringy and tough.
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 garlic cloves, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
How to Make It
Combine olive oil, minced shallots, rosemary, thyme, and minced garlic in a zip-top plastic bag. Add chicken breast halves. Marinate in the refrigerator 2 hours. Remove chicken from bag; sprinkle with salt and pepper. Brush the herb mixture evenly over chicken. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes on each side or until done.