Lemon chicken is bright, garlicky, and simple to make. The lemon juice and zest give a fresh, tangy flavor that wakes up the taste buds. The outside sears to a light golden color while the inside stays juicy and tender. It smells of citrus and garlic as it cooks and looks lovely garnished with chopped parsley and lemon wedges. If you like a baked version instead, try the baked lemon butter chicken for another easy weeknight option.
Recipe Information
- Prep Time: 40 minutes (10 minutes active + 30 minutes marinating)
- Cook Time: 14 minutes (about 6–7 minutes per side)
- Total Time: 54 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~375 kcal
- Protein: ~52 g
- Carbohydrates: ~2 g
- Fat: ~16 g
- Fiber: ~0.5 g
- Sugar: ~1 g
- Sodium: ~450 mg
Why Make This Lemon Chicken
This lemon chicken is fast, fresh, and full of bright flavor. The lemon and garlic marinade tenderizes the meat and adds a lively citrus tang. The texture is juicy inside with a lightly crisped exterior when grilled or pan-seared. It is a great weeknight meal that feels special enough for guests. The flavors are simple and clean, so the dish pairs well with many sides.
How to Make Lemon Chicken
You make this dish by marinating boneless chicken breasts in a lemon-garlic-olive oil mix, then cooking them quickly over medium-high heat. The acid in the lemon gives a bright taste and helps keep the chicken tender. Work quickly when cooking to get a good sear, then rest the chicken briefly so juices redistribute. Finish with fresh parsley and extra lemon for brightness.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 lemons (zested and juiced)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley (for garnish)
Directions:
Step 1: Preparation
In a bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, oregano, salt, and pepper. Place the chicken breasts in a zip-top bag and add the marinade. Seal the bag and refrigerate for at least 30 minutes (up to 2 hours). Remove chicken from the fridge about 10 minutes before cooking so it comes closer to room temperature.
Step 2: Mixing
After marinating, remove the chicken breasts from the bag and let excess marinade drip off. Discard the used marinade. Pat the chicken dry with paper towels to help it brown evenly on the grill or skillet.
Step 3: Cooking
Preheat the grill or a heavy skillet over medium-high heat. Add a small splash of oil to the pan if using a skillet. Place the chicken on the hot surface and cook for about 6–7 minutes per side, or until cooked through and juices run clear (an internal temperature of 165°F / 74°C). Avoid flipping too often; let each side form a light golden crust.
Step 4: Finishing
Remove the chicken and let it rest for 3–5 minutes to keep it juicy. Garnish with fresh parsley and serve with additional lemon wedges if desired. Slice against the grain for the best texture.
How to Serve Lemon Chicken
- Serve over steamed rice, quinoa, or couscous to soak up the juices.
- Pair with a crisp green salad or roasted vegetables for a balanced plate.
- Toss sliced chicken with pasta and a little extra olive oil or butter for a simple lemon pasta.
- For a fancy touch, top with a sliver of butter or a spoonful of capers and extra lemon zest.
How to Store Lemon Chicken
- Refrigerator: Store cooled cooked chicken in an airtight container for 3–4 days.
- Freezer: Freeze portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a covered skillet over low heat or in a 325°F oven until warmed through (to avoid drying). Add a splash of water, broth, or lemon juice to keep it moist.
- Note: Do not freeze the raw chicken in the same marinade if you plan to marinate longer than 24 hours; acids can change texture over time.
Expert Tips for Perfect Lemon Chicken
- Use room-temperature chicken for more even cooking.
- Pat the chicken dry before cooking to get a better sear.
- Don’t over-marinate: 30 minutes to 2 hours is ideal. Too long in acidic marinade can make the meat mushy.
- Use a meat thermometer to check for 165°F (74°C) to avoid overcooking.
- If using thin cutlets, reduce cooking time to 3–4 minutes per side.
- Add a little zest at the end for a fresher lemon aroma.
- If grilling, oil the grates to prevent sticking and get clean grill marks.
Delicious Variations
- Lemon Butter Caper: After cooking, make a quick pan sauce with 2 tablespoons butter, 1 tablespoon capers, and a splash of chicken broth.
- Herbed Lemon: Add fresh chopped thyme or rosemary to the marinade for more herb aroma.
- Spicy Lemon: Mix in 1/2 teaspoon red pepper flakes or a dash of hot sauce to the marinade.
- Baked Lemon Chicken: Bake at 400°F for 20–25 minutes for a hands-off version.
- Greek Style: Add 1/4 cup plain yogurt and a teaspoon of dill to the marinade and serve with cucumber salad.
Frequently Asked Questions
Q: How long should I marinate the chicken?
A: At least 30 minutes for flavor and up to 2 hours. Beyond 2 hours the lemon can start to change the texture. If you need to prep earlier, marinate up to 6 hours only if the lemon is diluted with more oil and a little yogurt or honey to protect the meat.
Q: Can I use bone-in chicken or thighs instead?
A: Yes. Bone-in breasts or thighs need longer cooking time. Grill or bake bone-in pieces until they reach 165°F (74°C) and juices run clear — usually 35–45 minutes depending on size. Thighs will stay juicier but cook slightly longer than boneless breasts.
Q: How do I know the chicken is done without a thermometer?
A: Cut into the thickest part — the meat should be opaque and juices should run clear, not pink. Use a thermometer for best accuracy; target 165°F (74°C).
Q: Can I make a sauce from the marinade?
A: Do not use the raw marinade as a sauce. If you want a sauce, reserve some marinade before adding raw chicken, or bring the used marinade to a rolling boil in a saucepan for several minutes to kill bacteria before using.
Q: What sides pair best with lemon chicken?
A: Light sides complement the citrus: roasted vegetables, steamed greens, a simple arugula salad, mashed potatoes, rice pilaf, or buttered pasta all work well.
Q: Can I grill this on a gas or charcoal grill?
A: Yes. Both work. On charcoal you’ll get a smokier flavor; on gas you’ll have easier heat control. Aim for medium-high heat and oil the grates first.
Conclusion
This lemon chicken is an easy, flavorful dish that brightens any meal with fresh citrus and garlic. It cooks quickly, stays juicy, and pairs well with many sides — perfect for weeknights or casual dinners. For a rich, saucy variation you can compare techniques with this trusted Lemon Chicken Recipe (with Lemon Butter Sauce) to expand your repertoire and find the finish you love. Enjoy cooking, and don’t be afraid to tweak the herbs and heat to make it your own.
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Lemon Chicken
- Total Time: 54 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Bright, garlicky lemon chicken that’s simple to make with a juicy interior and a lightly crisped exterior.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 lemons (zested and juiced)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- In a bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, oregano, salt, and pepper. Place the chicken breasts in a zip-top bag and add the marinade. Seal the bag and refrigerate for at least 30 minutes (up to 2 hours). Remove chicken from the fridge 10 minutes before cooking.
- Remove the chicken breasts from the bag and let excess marinade drip off. Discard the used marinade. Pat the chicken dry with paper towels.
- Preheat the grill or skillet over medium-high heat. If using a skillet, add a splash of oil. Cook chicken for about 6–7 minutes per side until cooked through and juices run clear (internal temperature of 165°F / 74°C).
- Remove chicken and let it rest for 3–5 minutes. Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
For best results, use room-temperature chicken and don’t over-marinate. Serve with sides like rice or salad.
- Prep Time: 40 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 52g
- Cholesterol: 120mg
