Golden chicken breast finished with a generous handful of fresh herbs
chickenApril 24, 2025

Lemon-Herb Chicken Breast Dinner

Pasture-raised chicken breasts, a rotating fresh herb bundle and microgreens make a bright dinner for four. Organic lemons remain visible but unavailable until they return to the market.

Home › Recipes › Lemon-Herb Chicken Breast Dinner
15 min Prep
20 min Cook
4 Serves
Easy Difficulty

Pan-sear pasture-raised chicken breasts with fresh herbs and finish with microgreens; add organic lemon when it returns to the market.

Serves: 4  ·  Total time: 35 min

From Iron & Acre

  • 1 package Pasture-Raised Chicken Breasts (2 lb)
  • A selection from the Chef’s Herb Bundle, chopped
  • About 1/3 oz Microgreens
  • 1 Organic Lemon (optional when available)

From your pantry

  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • Kosher salt
  • Black pepper

Method

  1. If the chicken breasts are very thick, slice them horizontally into even cutlets. Season with salt and pepper.
  2. Mix olive oil, garlic and chopped fresh herbs. Coat the chicken and rest for 15 minutes.
  3. Heat a skillet over medium-high. Cook the chicken until golden and the thickest part reaches 165°F, adjusting the heat as needed.
  4. Rest for 5 minutes, then finish with microgreens and, when selected and available, lemon zest and juice.
  5. Serve with a pantry grain, potatoes or bread if you want a starch alongside.

Storage and reheating

Refrigerate cooked chicken within 2 hours. Use within 3 to 4 days and reheat leftovers to 165°F.

Food-safety note: Cook chicken to 165°F. Refrigerate leftovers within 2 hours and reheat to 165°F.

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