Description
A bright and flavorful Lemon Garlic Chicken that’s juicy, tender, and bursting with zesty Mediterranean flavor. With a quick citrus-garlic marinade and a simple pan-searing method, this dish comes together in under 30 minutes. Perfect for weeknight dinners, meal prep, or pairing with your favorite sides!
Ingredients
For the Marinade
2 lemons (1 zested and juiced, 1 for garnish)
¼ cup extra virgin olive oil
5 large garlic cloves, crushed or minced
1½ teaspoons Italian seasoning
½ teaspoon red pepper flakes (optional)
¼ cup chopped Italian parsley, plus extra for garnish
For the Chicken
2 pounds boneless, skinless chicken breasts (about 4 large pieces)
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil (for cooking)
Instructions
-
Make the Marinade:
In a large mixing bowl, whisk together the zest and juice of one lemon, olive oil, minced garlic, Italian seasoning, red pepper flakes, and parsley. Set aside. -
Prepare the Chicken:
Place each chicken breast flat on a cutting board and slice horizontally to create two even cutlets. Optionally, cover with plastic wrap and gently pound with a kitchen mallet to even out the thickness. -
Marinate the Chicken:
Pat the chicken dry with paper towels, then season both sides with salt and pepper. Add the chicken to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes and up to 2 hours. -
Sear the Chicken:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, place the chicken cutlets in the pan (do not overcrowd). Sear each side for about 4 minutes, until golden brown and the internal temperature reaches 160°F (71°C). -
Rest the Chicken:
Transfer the cooked chicken to a plate, tent with foil, and let it rest for 5 minutes. The internal temperature will rise to 165°F (74°C) as it rests, ensuring perfectly juicy chicken. -
Garnish and Serve:
Slice the remaining lemon into wheels or wedges and garnish the chicken with fresh parsley and lemon slices. Serve warm with your favorite sides.
Notes
- Don’t over-marinate: Lemon juice is acidic — more than 2 hours can make the chicken tough.
- Use thighs for extra flavor: Substitute boneless chicken thighs and cook about 10 minutes per side if using bone-in.
- Meal prep tip: Slice leftovers and use them in salads, wraps, or rice bowls throughout the week.
- Cast iron is your best friend: It creates a perfect golden crust and locks in the juices.
- Prep Time: 10 min
- Cook Time: 30 min
- Cuisine: Mediterranean / American