This NYT Cooking recipe was intended for the grill, but we pan-seared it instead: https://cooking.nytimes.com/recipes/783022762-lemon-garlic-grilled-chicken-breasts?unlocked_article_code=1.wFA.v_8B.jedgwudgn_k8&smid=ck-recipe-iOS-share.
We followed the marinade instructions. For the fresh herbs, we used only parsley. We marinated the chicken for 20 mins. We heated two large nonstick pans, added 1 Tbsp olive oil in each and then once it was shimmering, we placed one large breast in each pan. We found pan-searing took longer than expected (at least 18 mins), and we ultimately found that we needed to cut each breast in half and cook for an additional 8 mins.
We served this with freshly cooked jasmine rice, oven-roasted broccolini, and halved grape tomatoes drizzled with pomegranate-quince white balsamic vinegar and olive oil. (July 2026)
Cooking Adventures 