I probably have a billion and one chicken marinade recipes up my sleeve, since we cook chicken breast a heck of a lot. This is one that's pretty basic, but it works like a charm every time. I recently made it for a birthday dinner for my dad. He hasn't eaten much of my cooking since my early high school mac-n-cheese days. He was impressed, to say the least.
The best part? This marinade is so freaking easy.
Easy Herb-Marinated Pan-Seared Chicken Breast
- 2 boneless, skinless chicken breasts, thawed
- 1/4 cup olive oil
- 2 tablespoons dijon mustard (I've used yellow mustard before, and it was still delicious)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried tarragon
- 1 tablespoon dried basil
- 1-2 tablespoons vinegar (Red wine, white wine, or balsamic)
- I teaspoon lemon juice
- salt and pepper to taste
- Combine olive oil, mustard, spices, vinegar, lemon juice, salt, and pepper in a large ziplock bag, or a small mixing bowl
- Place chicken in the bag or bowl and coat is evenly with the mixture. If you're using a bowl, cover it tightly with foil or plastic wrap
- Refrigerate for 1-8 hours
- Sear it in a medium pan or a grill pan until it no longer sticks to the pan and you can flip it
- Flip your chicken, spread any excess mixture on them, and continue to cook them until their internal temperature reaches 165 degrees.
- Serve with rice or mashed potatoes and grilled vegetables