A carefully balanced herb coating adds fragrance and a delicate savory texture without overpowering the chicken’s natural flavor. Gentle sautéing preserves its moisture from the crisp exterior to the center. Its fresh, aromatic profile pairs naturally with roasted vegetables or a simple salad, keeping the carefully seasoned chicken as the centerpiece of the plate.

Makes a single serving.

Ingredients

• 7 oz boneless, skinless chicken breast
• ¼ cup fresh herbs, finely chopped (I used a combination of parsley, sage, oregano, rosemary)
• 1/2 tsp kosher salt
• 2 tsp olive oil or coconut oil
• 1 tsp butter

Directions

1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap, and using a meat mallet, begin to gently pound the chicken on both sides until the same width
2. Reserve half of the chopped herbs. Arrange them evenly over one side of the chicken breast, season with 1/4 teaspoon salt, and gently pound the herbs and salt into the meat.
3. Turn the chicken over, spread the remaining herbs and salt across the breast, then gently pound them into the meat.
4. Melt the oil and butter in a heavy or non-stick pan over medium heat. When the oil is hot, add the chicken. Cook it uncovered for 4 minutes.
5. After 4 minutes, flip the chicken. Cook for 3-4 minutes more, until it reaches 165°F or is thoroughly opaque when sliced.

09/13/2026

Tagged: Chicken, dinner, Food, recipe, recipes