Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 ounces/170-225g each), pounded to an even thickness (about 1/2 inch/1.25cm)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1/2 cup unsalted butter (1 stick/115g), softened
  • 2 cloves garlic, minced (approx. 6g)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon fresh rosemary, finely chopped (approx. 5g)
  • 1 tablespoon fresh thyme, finely chopped (approx. 5g)
  • 1 teaspoon lemon zest (approx. 2g)
  • 1/4 teaspoon red pepper flakes (optional, approx. 0.5g)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels. Pound to an even thickness. Season with olive oil, salt, and pepper.
  2. In a small bowl, combine softened butter, garlic, lemon juice, rosemary, thyme, lemon zest, and red pepper flakes (if using). Season with salt and pepper.
  3. Place chicken breasts in the prepared baking dish. Spread the lemon-herb butter evenly over each chicken breast.
  4. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Check with an instant-read thermometer inserted into the thickest part of the breast.
  5. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavourful chicken.