Pan Fried Chicken Breasts | Lemon Herbed Vinaigrette

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!

5 from 1 vote

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Course: Al La Carte, Dinner, Entree, Lunch

Cuisine: American, Easy, Gluten free Cuisine, Healthy, Keto Diet

Keyword: Best chicken breasts recipes, best marinade for chicken, Best seasoning for chicken, Boneless Chicken Breasts, Chicken Marinade, Easy Chicken Breasts, Homemade Vinaigrette, How long to cook chicken on stovetop, How to cook chicken breasts on stovetop, Lemon vinaigrette, Pan Fried Chicken Breasts, Vinaigrette

Prep Time: 5

Cook Time: 10

Marinade and Resting Time: 40

Total Time: 55

Servings: People

Calories: 425kcal

Author: Yasmin Jackson

Ingredients

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

Instructions

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.

Notes

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.

Nutrition