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paleo chicken meal

Herb-Crusted Paleo Chicken Breast

Joy Brooks
A perfectly moist, herb-crusted chicken breast that's 100% paleo-compliant. The dry brining process ensures juicy results while the herb crust provides aromatic flavor without any non-paleo ingredients.
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Servings: 2 servings
Course: Healthy & Diet
Cuisine: Mediterranean-Inspired
Calories: 310 kcal
Prep Time : 2 hours 10 minutes
Cook Time : 20 minutes

Ingredients
  

  • 2 boneless, skinless chicken breasts (6-8 oz each) preferably pasture-raised
  • 1 teaspoon sea salt or Himalayan pink salt for dry brining
  • 2 tablespoons fresh rosemary finely chopped
  • 2 tablespoons fresh thyme leaves stems removed
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons olive oil divided
  • 1 tablespoon avocado oil for searing

Method
 

  1. Sprinkle chicken breasts evenly with sea salt (approximately 1/2 teaspoon per breast). Place on a wire rack over a sheet pan and refrigerate, uncovered, for 2 hours to dry brine.
  2. Preheat oven to 425°F and position rack in middle position.
  3. In a small bowl, combine chopped rosemary, thyme, and parsley with 1 tablespoon olive oil to create a paste.
  4. Remove chicken from refrigerator and pat dry thoroughly with paper towels. Coat completely with the herb mixture, pressing gently to adhere.
  5. Heat a cast iron skillet over medium-high heat. Add avocado oil and heat until shimmering but not smoking.
  6. Place chicken breasts presentation-side down in the skillet and sear undisturbed for 3-4 minutes until a golden crust forms.
  7. Flip chicken breasts, then transfer the skillet immediately to the preheated oven.
  8. Roast until the internal temperature reaches 160°F at the thickest part (approximately 8-12 minutes depending on thickness).
  9. Remove from oven and transfer chicken to a cutting board. Tent loosely with parchment paper and rest for 5-7 minutes. The temperature will rise to 165°F through carryover cooking.
  10. Slice chicken against the grain and drizzle with remaining tablespoon of olive oil before serving.

Note

  • For maximum moisture retention, don't skip the dry brining step. The salt initially draws out moisture, then allows it to reabsorb, resulting in seasoned, juicy chicken.
  • An instant-read thermometer is essential for perfectly cooked chicken breast. Even 5°F of overcooking can significantly dry out the meat.
  • If your chicken breasts are unevenly thick, pound them to uniform thickness using a meat pounder or the bottom of a heavy skillet.
  • This recipe is compliant with both paleo and Whole30 guidelines.