Make this flavor packed boneless chicken breast recipe a favorite lunch or dinner rotation. It’s easy and simple yet bursting with a brilliant mouthwatering taste. These flattened chicken breasts absorbs the lemon herbed vinaigrette perfectly. The fresh herbs, oregano and tarragon, coupled with the lemon juice makes the flavor a perfect combination of tart-sweet. Breasts are pan fried in avocado oil just until it is cooked through and juicy tender. And the bonus is that the lemon herbed vinaigrette is perfect for a side of salad dressed in the vinaigrette and you can also season fish, like the Broiled Boneless Salmon Steaks. I hope you will make this recipe and enjoy it as much as we do! Happy Cooking!
You may also want to try these recipes:
Broiled Boneless Salmon Steaks
Broiled Turkey Burger | Fajita Style Seasoning
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Pan Fried Chicken Breasts | Lemon Herbed Vinaigrette
An easy, quick and brilliantly flavored boneless skinless chicken breasts recipe. It's great for lunch or dinner served with salad or vegetables. What's more the vinaigrette/marinade is excellent for marinating fish and use as a salad dressing. How beautiful is that!
- 1 1/2 pounds chicken breasts about 3 to 4 pieces boneless skinless
- 3 tablespoons lemon herbed vinaigrette (recipe included)
- 3/4 teaspoon sea salt adjust for your diet
- 1/2 teaspoon freshly ground black pepper
- 2 – 3 tablespoons avocado oil
FOR THE LEMON HERBED VINAIGRETTE | MARINADE: (Makes 1 cup/16 Tablespoons). For the chicken you will only use 3 tablespoons. Use the remaining vinaigrette to marinade salmon and use as salad dressing.
- 1/4 cup lemon juice freshly squeezed
- 3/4 cups extra virgin olive oil
- 2 teaspoons fresh oregano finely chopped
- 2 teaspoons fresh tarragon finely chopped
- 2 cloves garlic crushed or finely minced
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt or kosher
Make the Lemon Herbed Vinaigrette / Marinade:
Add all the vinaigrette in a measuring cup. Whisk until emulsified (creamy)
Let's Marinade the Chicken:
Place the chicken breasts inside a ziplock bag, in a single layer. Use a meat mallet or rolling pin and gently pound the chicken to even out the thickness. Flatten to about 1/4 to 1/2 inch thickness.
Note: You can place chicken on parchment paper and pound to desired thickness. The thicker the chicken the longer it takes to cook. I flatten to about 1/2 inch thickness.
In a mixing bowl, add 3 tablespoons of the vinaigrette, 3/4 teaspoons salt and 1/2 teaspoon freshly ground black pepper.
Add the flatten breasts to the bowl. Coat the chicken thoroughly with the marinade. Let the breasts sit in the marinade for 30 minutes.
Let's Cook the Chicken Breasts:
Heat 2 to 3 tablespoons avocado oil in a large non-stick frying pan, using medium high heat.
Carefully add 2 or up to 3 pieces of the breasts into the hot oil.
Note: Be sure to shake off excess marinade. Also use a splatter screen if preferred to prevent the misty splatter to spill all over the stove.
Cook the breasts for 3 to 4 mins until it has a nice brown color. Use a kitchen tong to carefully flip the breasts to the second side. Cook for another 3 to 4 minutes until cooked through and lightly browned. Transfer to a platter and contine cooking any remaining breasts, if necessary.
Allow the breasts to rest 5 to 10 minutes before slicing.
Serve with salad and use some of the left over vinaigrette. Enjoy.
Tutorial Video Available: Pan Fried Chicken Breasts | Lemon Herbed Vinaigrette
Nutritional Information will vary based on serving sizes and how much vinaigrette you use.
The left over vinaigrette is perfect as a salad dressing or for marinating fish like this Broiled Boneless Salmon Steaks.
4 Comments Add yours
This is quite healthy and flavorful judging by the choice of herbs and spices.
Thanks so much. It is delicious and healthy. ❤️
You’re most welcome