Citrus‑Herb Butter Chicken Fillet

Citrus‑Herb Butter Chicken Fillet

A simple, flavorful, and tender chicken breast fillet recipe that yields juicy results every time.

Ingredients

- Chicken: 2 boneless skinless chicken breast fillets about 400 g total.  

- Salt: 1 teaspoon.  

- Black pepper: 1/2 teaspoon freshly ground.  

- Garlic: 3 cloves minced.  

- Lemon: zest and juice of 1 lemon.  

- Olive oil: 2 tablespoons.  

- Butter: 1 tablespoon.  

- Fresh herbs: 1 tablespoon chopped parsley or cilantro.  

- Optional: 1 teaspoon smoked paprika or 1/2 teaspoon chili flakes for heat.

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Marinade and Prep

1. Combine minced garlic, lemon zest, lemon juice, olive oil, salt, pepper, and optional smoked paprika in a bowl.  

2. Add chicken breasts and coat thoroughly.  

3. Marinate in the refrigerator for 20 to 60 minutes.  

4. Bring to room temperature for 10 minutes before cooking.

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Cooking Steps

1. Preheat a heavy skillet over medium-high heat until hot.  

2. Sear the fillets 2 to 3 minutes per side in 1 tablespoon of olive oil until a golden crust forms.  

3. Reduce heat to medium and add butter. Spoon butter over the fillets for 1 to 2 minutes.  

4. Finish in a 180°C oven for 6 to 10 minutes until internal temperature reaches 74°C.  

5. Alternative stovetop only: cover and cook on low for 6 to 8 minutes per side until fully cooked.

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Resting and Serving

- Rest the fillets 5 minutes under foil before slicing to lock in juices.  

- Slice across the grain for tender pieces.  

- Serve with steamed vegetables, salad, rice, or mashed potatoes.  

- Garnish with chopped fresh herbs and a lemon wedge.

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Tips and Variations

- Even thickness ensures uniform cooking; pound breasts lightly if needed.  

- Brine with 1 tablespoon salt per 500 ml water for 20 minutes for extra juiciness.  

- Glaze option: finish with a quick honey mustard or balsamic glaze in the last minute of cooking.  

- Herb swap: use thyme, rosemary, or basil to change the flavor profile.