Saturday, April 7, 2012

Easy Herb-Marinated Pan-Seared Chicken Breast

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


  1. Combine olive oil, mustard, spices, vinegar, lemon juice, salt, and pepper in a large ziplock bag, or a small mixing bowl
  2. 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
  3. Refrigerate for 1-8 hours
  4. Sear it in a medium pan or a grill pan until it no longer sticks to the pan and you can flip it
  5. Flip your chicken, spread any excess mixture on them, and continue to cook them until their internal temperature reaches 165 degrees.
  6. Serve with rice or mashed potatoes and grilled vegetables

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