Italian Basil Chicken
Tender chicken breasts coated in a fresh basil and Parmesan mixture, seared to golden perfection for a juicy, flavorful Mediterranean-inspired dish.
Equipment
- 1 skillet large
- 1 meat mallet for pounding chicken
- 1 mixing bowl
Ingredients
- 4 boneless skinless chicken breasts (6-8 oz each)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup fresh basil leaves finely chopped
- 4 cloves garlic minced
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons Italian seasoning blend
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- Additional fresh basil leaves optional garnish
- Lemon wedges optional garnish
- Cherry tomatoes optional garnish
Instructions
- Pat chicken breasts dry and pound to an even ¾-inch thickness.
- Let chicken rest at room temperature for 10 minutes.
- In a bowl, mix chopped basil, garlic, Parmesan, Italian seasoning, lemon zest, and lemon juice into a chunky paste.
- Season chicken on both sides with salt and pepper.
- Rub basil mixture evenly over both sides of each chicken breast.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place coated chicken in skillet and cook undisturbed 6-7 minutes until golden brown.
- Flip chicken and cook another 5-6 minutes until internal temperature reaches 165°F (74°C).
- Remove chicken from pan and rest 5 minutes before slicing and serving.
Notes
- Pound chicken for even cooking and tenderness.
- Use fresh basil for best flavor; substitute dried basil with fresh parsley if needed.
- Rest cooked chicken to keep it juicy before slicing.
- Nutritional yeast can replace Parmesan for dairy-free option.
- Store leftovers in airtight container up to 3 days.