Fast & Juicy Herb Grilled Chicken
Prep time: 10 minutes
Total time: 15 minutes
Serves 4
This is a simple and speedy recipe we love—it only takes 3 minutes to cook in a panini press! We also show you a no-mess way to pound a chicken breast. You’ll want to prepare this yummy chicken dish over and over again, especially on busy nights.
ready to learn? just hit play. meet Ally
ingredients
- 4 6-ounce
- boneless, skinless chicken breasts
- 1 teaspoon
- chopped fresh flat-leaf parsley
- 1 teaspoon
- chopped fresh thyme
- 1 teaspoon
- chopped fresh rosemary
- 1 teaspoon
- olive oil
- 1 teaspoon
- kosher salt
- 1/2 teaspoon
- freshly ground black pepper
- 1
- lemon, quartered
directions
Heat a panini press or grill pan over medium-high heat. Wash and pat dry the chicken. One at a time, place the chicken in a plastic bag and pound to an even 1/4-inch thickness. Remove from the bag and coat both sides of the chicken with the herbs, oil, salt and pepper (24 turns on pepper mill). Place the chicken in the press (you may be able to cook several at once depending on your press) and cook until cooked through, about 3 minutes. If you use a grill pan your cooking time will be longer. Serve with the lemon on the side.
helpful hints
- Pound with skin-side down; start with thickest part of chicken and move down
- Remove thyme leaves by pulling them off the sprig in the opposite direction they grow
- When chopping you always want to look down and see the top of the knife. Move your pile of herbs close to you for ease, safety and precision
tools needed
Panini press (we love to use the George Foreman Grill) or grill pan, cutting board, chef’s knife, meat pounder or rolling pin, tongs
22 comments, add yours below
Rochelle on May 27, 2011 at 8:38PM wrote:
This recipe blew my mind! Honestly, one of the best chicken dishes I have ever had. My kids could not stop eating it. It was tender and juicy and flavorful! Absolutely amazing.
Jenna on June 1, 2011 at 7:15PM wrote:
Made this tonight…SO GOOD! I will definitely be making this again. Thanks Jessica!
Tammy Ward on June 14, 2011 at 10:12AM wrote:
I don’t have a panini press. Will it be as good if I cook on a grillpan? Thanks, Love your recipes, I can now cook which is amazing, my boyfriend is loving it. Would be great to have more fish recipes. Thanks again.
Laverne on August 17, 2011 at 3:18PM wrote:
I am making it and realize it doesn’t say what to do with the quartered lemon. Did you use the juice in with the other ingredients?
jessica on August 17, 2011 at 3:28PM wrote:
Hi, Laverne! Good catch! Serve the grilled chicken with a wedge of lemon on the side.
Alison on August 28, 2011 at 8:47PM wrote:
Wow! So simple and so delicious! I also made the chicken with rice and peas which was delicious as well! I am a beginner cook and the videos help so much! Plus my 3 year old loves to watch them too and “help” mommy cook. Thank you Jessica! Just wondering if you have any tips for keeping your herbs fresh.
Dana on September 17, 2011 at 7:35AM wrote:
Looks delicious and easy to make! Can you store fresh herbs in the freezer? If so, in freezer bags? and for how long?
Deborah Cook on September 24, 2011 at 3:13PM wrote:
I saw you on Anderson Cooper yesterday. You were GREAT! Loved your quick wit. Have bookmarked your website and plan to use it frequently. I’ve been cooking since age 10 but always appreciate new recipes, and yours look yummy. Thanks for all your hard work.
Debbi G. on October 6, 2011 at 8:54PM wrote:
I was looking for a quick dinner and made this. Quick is an understatement! I made friends with my panini maker tonight…love this chicken..very flavorful! My daughter loved it..BONUS!
Thank you!
Nana D. (not a grandmother:) on October 7, 2011 at 11:13AM wrote:
Hi Jess I really enjoy your site, however I was wondering if you could post some healthy lunch options for college students on the go.
Thanks.
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Thanks, Love your recipes, I can now cook which is amazing, my boyfriend is loving it. Would be great to have more fish recipes. Thanks again.
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Joy on March 1, 2012 at 1:54PM wrote:
Tried this today with good results, but I may have pounded my chicken too thin. I also have a variable heat panini grill. What should I set my panini grill to so that I don’t overcook it? I had it 375 degrees F, and had to grill it for less time lest I overcook it. Any suggestions? Thanks!! And great recipe!
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This was delicious! It was tender and juicy and flavorful—and quick!! I will be making this again
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