By Chef Eric Gephart

Citrus Seared Chicken Breast

Serves: 6 people
Cook Time: 30 - 60 min


  • Main

Chef Eric Recipe


  1. 01

    Place each chicken breast in a Ziplock or between sheets of plastic wrap.

  2. 02

    Using a meat mallet or rolling pin, carefully thin the chicken breasts into a consistent thickness of roughly 1/4 inch.

  3. 03

    Combine the garlic, rosemary, salt, and pepper.

  4. 04

    Gently rub the mixture on both sides of the pounded chicken breasts, then combine in a bowl with the fresh lemon juice and oil.

  5. 05

    Refrigerate for as little as 30 minutes (or until your grill has come to temperature), but no longer than 4 hours.

  6. 06

    Stabilize your grill at 550°F. Slightly oil wipe your grill grates.

  7. 07

    Place the chicken on the grill (presentation side down first).

  8. 08

    Grill undisturbed for 1.5 minutes, rotate and place on a new spot on the grill surface to assist in a better sear. Cook for 1 more minute.

  9. 09

    Flip and continue to grill until the breasts are cooked through and have reached an internal temperature of 160°F.

  10. 10

    Take the grilled chicken off the grill and stack on a cutting board, allowing it to rest and carry over to 165°F internal temperature (roughly 7 minutes).

  11. 11

    Slice each breast 3 times across the grain on a slight bias. Serve immediately and enjoy!