French Chicken Marinade
Craving something flavorful? The French Chicken Marinade is your go-to for an easy weeknight dinner! With tender chicken infused with aromatic herbs, this recipe will satisfy your cravings and impress your family. Try it tonight!
Equipment
- Measuring Cups and Spoons
- Knife and cutting board
- garlic press (optional)
- Citrus Juicer
- Mixing Bowl
- Whisk
- Plastic Wrap
- meat mallet or rolling pin
- Resealable Plastic Bag
- cast iron pan
- Digital meat thermometer (recommended)
Ingredients
- ½ teaspoon dried oregano
- ½ teaspoon dried lavender
- ½ teaspoon dried thyme
- ½ teaspoon dried (rubbed) sage
- ½ teaspoon dried marjoram
- ¼ teaspoon dried rosemary
- ¼ teaspoon salt
- 2 teaspoons lemon juice
- ¼ cup mild olive oil
- 2 cloves garlic peeled and minced or pressed through a garlic press
- ¼ cup minced white or yellow onion (you need about ⅓ of a small onion for that)
- 8 ounces boneless, skinless chicken breast
Instructions
- Start by gathering all the marinade ingredients in a large mixing bowl. Combine ½ teaspoon dried oregano, ½ teaspoon dried lavender, ½ teaspoon dried thyme, ½ teaspoon dried sage, ½ teaspoon dried marjoram, ¼ teaspoon dried rosemary, ¼ teaspoon salt, 2 teaspoons lemon juice, and ¼ cup mild olive oil. Whisk everything together until well combined. The blend of herbs should create a fragrant mixture that hints at the delicious dish to come.
- Next, prepare your 8 ounces boneless, skinless chicken breast. Make sure to remove any excess fat and cartilage. For even cooking, pound the chicken to about ½-inch thickness using a meat mallet or rolling pin. This step is crucial; it ensures that the chicken cooks evenly and absorbs the marinade well.
- Transfer the prepared chicken into a resealable plastic bag. Pour the marinade over the chicken, ensuring it coats every piece. Seal the bag securely and gently massage it so the marinade envelops the chicken thoroughly. This is where the magic happens—allow the chicken to marinate for at least 1 hour in the refrigerator.
- After the chicken has marinated, it’s time to cook! Heat a cast iron pan on the stovetop over medium-high heat. The pan should be hot enough that water droplets sizzle upon contact. This is essential for achieving a beautiful sear.
- Carefully transfer the chicken directly from the bag to the hot pan. Sear the chicken on both sides without removing the herbs and onions that cling to it. These add flavor and texture that enhances the dish. Sauté until the chicken is golden brown and reaches an internal temperature of 165 degrees F, ensuring it’s cooked through but still juicy.
- Once cooked, remove the chicken from the pan and let it rest for a few minutes. This allows the juices to redistribute, making each bite tender and succulent. You can slice it or serve it whole, depending on your preference.
- Finally, plate your chicken and drizzle any remaining pan juices over the top. Feel free to garnish with fresh herbs for an extra touch. This dish pairs beautifully with a fresh salad or roasted vegetables.
Notes
- Tip 1: Store any leftover marinade in an airtight container in the refrigerator for up to three days. You can use it again for marinating vegetables or fish!
- Tip 2: If you have any leftover marinated chicken, freeze it in the marinade for up to three months. Just remember to thaw it in the fridge overnight before cooking.
- Tip 3: This marinade pairs excellently with a variety of sides such as roasted vegetables, couscous, or a fresh green salad. Consider serving it with a light vinaigrette to complement the flavors.
- Tip 4: Feel free to experiment with different dried herbs, such as basil or parsley, to create your unique flavor profile.
- Tip 5: Besides stovetop, you can grill or bake the chicken for added flavor. Adjust the cooking time accordingly based on the method.