Lemon Thyme Chicken Breasts

Fresh, fragrant, and simple, a light, zesty dish that works beautifully for a quick weeknight meal or a summery dinner.

Serves 4

Ingredients

• 4 free-range Beech Ridge chicken breasts (skinless)
• 2 tbsp olive oil
• Zest and juice of 1 unwaxed lemon
• 3 garlic cloves, minced (or 1½ tsp garlic paste)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• ½ tsp sea salt
• ½ tsp ground black pepper
• 2 tbsp unsalted butter
• Lemon slices & extra thyme sprigs (for garnish)

Method

1. Prep the chicken
   Pat the chicken breasts dry with kitchen paper. Using a sharp knife, make 2–3 shallow cuts in each breast to help the flavours soak in.
2. Make the marinade
   In a bowl, mix olive oil, lemon zest, lemon juice, garlic, thyme, salt, and pepper. Add the chicken breasts, coat well, cover, and marinate for at least 30 minutes (up to 4 hours in the fridge).
3. Cook the chicken
   Heat a large frying pan over medium heat. Add the butter and a splash of olive oil. Once hot, add the chicken breasts and cook for 5–6 minutes per side, or until golden and cooked through (juices should run clear).
4. Serve and enjoy
   Garnish with lemon slices and extra thyme. Serve with roasted baby potatoes and seasonal greens for a balanced plate.

Tip: If you want a richer flavour, deglaze the pan with a splash of white wine after cooking and pour the pan sauce over the chicken before serving.