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Lemon Herb Chicken

There's no skin on this bone-in chicken breast; it's topped with herbs, thin slices of lemon, and a lettuce leaf to seal in moisture.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004


  • 4 skinless, bone-in chicken breast halves (8 to 9 ounces each)
  • 1/4 cup fresh tarragon leaves
  • 3 cloves garlic, minced
  • Coarse salt
  • 1 thinly sliced lemon
  • 4 large, soft lettuce leaves
  • 2 teaspoons Dijon mustard


  1. Place chicken breast halves in a single layer on a heatproof plate. Sprinkle tarragon leaves and garlic over chicken; season with salt. Arrange lemon slices on top. Lay lettuce leaves over chicken.

  2. In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with chicken on rack. Cover; simmer until chicken is cooked through, 25 to 30 minutes (add more water as needed).

  3. Transfer chicken to serving plates; discard lettuce. Pour steaming juices into a small bowl; stir in mustard. Spoon sauce over chicken.

Cook's Notes

Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about 1 teaspoon for every 3/4 of a pound. Unlike marinades, rubs can be applied just before cooking or up to several hours ahead. Substitute 2 teaspoons dried tarragon for the fresh in the recipe, if you prefer.

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