Greece to southern France area / Mediterranean coast
Mediterranean-Style Thyme Lemon Chicken Breast
A staple of olive-oil cuisine: thyme's gentle aroma and lemon's acidity lighten chicken breast's tendency to dry out.
ThymeGarlic (grated)Lemon Juice
Salt Calculator（About 0.8% of ingredient weight (or a 3% brine for 30 minutes)）
g
Salt 2g (≈ 0.4 tsp)
Pre-salting and thyme's aroma together fight dryness
Chicken breast is lean and loses moisture easily when cooked, but letting salt penetrate beforehand boosts water retention. Thyme's fat-soluble thymol adds depth to the mild meat.
Source: General food-science background on salt penetration (brining) and water retention in meat (McGee 'On Food and Cooking', etc.)
Quick Action（Sear / Grill / Stir-fry）
- Rub the chicken breast with 0.8% salt, thyme, and garlic, and rest at least 30 minutes
- Sear slowly over medium heat on both sides, watching the internal temperature to avoid overcooking
- Finish with a few drops of lemon juice once cooked
If you don't have thyme: Substitute oregano or rosemary