Tenderized Chicken Breast
A quick and easy way to get moist chicken every time.
Ingredients
Main Ingredients
- 4 pieces Boneless skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 tablespoons Fresh herbs (like thyme or rosemary) For garnish
- 2 tablespoons Lemon juice Freshly squeezed
Instructions
Preparation
- Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper.
- Using a meat mallet, pound the chicken to an even thickness for even cooking.
- Season the chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Drizzle olive oil over the seasoned chicken, then squeeze lemon juice on top.
- Let it marinate for at least 30 minutes.
Cooking
- Preheat a grill or skillet over medium-high heat.
- Cook the chicken for about 6-7 minutes on each side or until fully cooked through.
- Remove from heat and let it rest for a few minutes before slicing.
Serving
- Slice the chicken and serve hot. Add fresh herbs on top. Serve with a salad, rice, roasted vegetables, or pasta.
- A squeeze of extra lemon brightens the dish.
Notes
Tips to make Tenderized Chicken Breast: Pound evenly for uniform cooking. Do not over-marinate; 30 minutes to 2 hours is enough. Use a hot pan or grill so the outside browns quickly and the inside stays juicy. Let the chicken rest 3–5 minutes before cutting to keep juices inside. Variations: Add a splash of soy sauce to the marinade for a savory touch. Use smoked paprika for a deeper flavor. Bake in the oven at 400°F (200°C) for 15–20 minutes if you prefer baking.