Name: Lemon Garlic Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 lemons (1 for zesting and juicing, 1 for slicing and garnish); 1/4 cup extra virgin olive oil; 5 large garlic cloves, crushed or minced; 1 1/2 teaspoons Italian seasoning; 1/2 teaspoon red pepper flakes (optional); 1/4 cup chopped Italian parsley (plus more for garnish); 2 pounds boneless skinless chicken breasts (about 4 large breasts, sliced into cutlets); Kosher salt, to taste; Black pepper, to taste; Extra virgin olive oil (2 tablespoons for cooking)

Jump to Recipe

If you’re craving a dish that’s bursting with bright, zesty flavors and comforting garlic warmth, then Lemon Garlic Chicken is exactly what you need on your dinner table. This delightful recipe transforms simple chicken breasts into a mouthwatering centerpiece that’s juicy, tender, and infused with the perfect balance of tart lemon and aromatic garlic. Whether you’re cooking for family, friends, or just indulging yourself, Lemon Garlic Chicken is a guaranteed winner that’s easy to make yet impressively flavorful.

Lemon Garlic Chicken Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might be straightforward, but each one plays an important role in delivering the vibrant taste, tender texture, and fresh look that make this Lemon Garlic Chicken so irresistible. From the zesty lemon to the fragrant Italian herbs, everything comes together beautifully in this recipe.

2 lemons: One for zest and juice to brighten the marinade, the other for garnish to add fresh citrus aroma.
1/4 cup extra virgin olive oil: Adds richness and helps marry the flavors while keeping the chicken moist during cooking.
5 large garlic cloves (crushed or minced): The star aromatic that infuses the chicken with robust, savory depth.
1 1/2 teaspoons Italian seasoning: A blend of herbs that contributes earthiness and a hint of sweetness.
1/2 teaspoon red pepper flakes (optional): A subtle kick of heat to balance the zesty lemon and rich garlic.
1/4 cup chopped Italian parsley (plus more for garnish): Brings a fresh green brightness and a touch of color.
2 pounds boneless skinless chicken breasts: The hearty main ingredient, sliced into cutlets for quick, even cooking.
Kosher salt: Essential for seasoning and enhancing all the other flavors.
Black pepper: Adds mild warmth and complexity.
Extra virgin olive oil: Used again for searing, creating a golden crust.

How to Make Lemon Garlic Chicken

Step 1: Make the Marinade

Start by zesting and juicing one lemon into a large bowl, which will provide that vibrant citrus base. To this, whisk in olive oil, crushed garlic, Italian seasoning, red pepper flakes for a hint of spice, and fresh chopped parsley. This marinade is the magic potion that tenderizes the chicken while infusing it with irresistible layers of flavor.

Step 2: Slice the Chicken Breasts into Cutlets

Carefully slice each chicken breast horizontally to create thin cutlets. This step helps the chicken cook evenly and quickly, while allowing the marinade to penetrate every bite. If you want, gently pounding the cutlets between plastic wrap can make them even more tender and uniform in thickness.

Step 3: Dry and Season the Chicken

Patting the chicken dry with paper towels ensures a nice sear later on. Then season both sides generously with kosher salt and black pepper. Toss the cutlets into the marinade, coating them thoroughly, cover, and refrigerate for at least 30 minutes to let the flavors soak in.

Step 4: Cook the Chicken

Heat olive oil in a large cast iron skillet until shimmering. Arrange the chicken cutlets in a single layer, taking care not to overcrowd the pan. Sear each side for about 4 minutes until golden brown and nearly cooked through. The gorgeous caramelized crust contrasts beautifully with the juicy interior.

Step 5: Rest the Chicken

Remove the chicken when it reaches an internal temperature of 160°F, then tent with foil for 5 minutes. This resting period allows the juices to redistribute and the temperature to rise to a safe 165°F, ensuring perfectly moist and flavorful chicken with no pink in sight.

Step 6: Garnish and Serve

Slice the second lemon into thin rounds for garnish, sprinkle extra chopped parsley for color, and serve your Lemon Garlic Chicken straight from the pan. It’s simple, stunning, and bursting with bright flavor.

How to Serve Lemon Garlic Chicken

Garnishes

The fresh lemon slices and a sprinkle of chopped Italian parsley are classic finishes that add a pop of color and a burst of freshness with every bite. They also hint at the flavors within, inviting your family or guests to dig in happily.

Side Dishes

Lemon Garlic Chicken pairs beautifully with a variety of sides. Try serving it alongside roasted vegetables, fluffy rice, or creamy mashed potatoes. For a lighter touch, a crisp green salad with a lemon vinaigrette complements the chicken superbly.

Creative Ways to Present

Turn this dish into a bright, elegant plate by arranging the chicken cutlets over a bed of herb-infused couscous or quinoa, drizzling some pan juices over the top. Alternatively, slice the chicken and toss it into a fresh pasta or grain bowl for a vibrant, satisfying meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover Lemon Garlic Chicken in an airtight container and keep it in the refrigerator for up to 3 days. The flavors deepen over time, making the leftovers just as delicious if not more so.

Freezing

You can freeze cooked Lemon Garlic Chicken for up to 2 months. Wrap the pieces well in plastic wrap and place in a freezer-safe container or bag, ensuring minimal air exposure to keep the chicken juicy when thawed.

Reheating

Gently reheat leftover chicken in a skillet over medium-low heat with a splash of olive oil or chicken broth to keep it moist. Alternatively, pop it in the oven at 300°F wrapped in foil until warmed through without drying out.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless skinless chicken thighs work well with this recipe and bring a bit more juiciness and flavor. Just adjust the cooking time slightly since thighs cook a bit faster.

Is it important to slice the chicken into cutlets?

While not mandatory, slicing chicken into cutlets allows it to cook evenly and absorb the marinade more effectively, ensuring tender, flavorful bites every time.

Can I prepare the marinade in advance?

Yes! You can make the marinade a day ahead and store it in the refrigerator. Just add the chicken and marinate for at least 30 minutes before cooking for best results.

How spicy is the dish with red pepper flakes?

The red pepper flakes add a gentle, pleasant warmth but are entirely optional. You can adjust the amount or leave them out if you prefer no heat.

Can I grill the Lemon Garlic Chicken instead of cooking it on the stove?

Grilling is a fantastic alternative that imparts smoky, charred flavors that complement the lemon and garlic beautifully. Just be sure to oil the grill grates well to prevent sticking.

Final Thoughts

Trust me, once you try this Lemon Garlic Chicken recipe, it will become one of your go-to meals for busy weeknights or casual weekend dinners. It’s bright, flavorful, and surprisingly easy to make with everyday ingredients that come to life in the tastiest way possible. Don’t hesitate to give it a whirl and watch it win over everyone at your table!

Lemon Garlic Chicken Recipe

★★★★★

5 from 6 reviews

Author: Lily
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

A flavorful and easy-to-make Lemon Garlic Chicken recipe featuring tender chicken cutlets marinated in a zesty blend of lemon, garlic, Italian seasoning, and olive oil, then seared to golden perfection. Perfect for a quick weeknight dinner or a light Mediterranean-inspired meal.

Instructions

Make the marinade: Zest and juice one of the lemons into a large bowl. Add the olive oil, crushed garlic, Italian seasoning, red pepper flakes if using, and chopped parsley. Whisk everything together until well combined. Set the marinade aside.
Slice the breasts into cutlets: Place each chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part to create two thinner cutlets per breast. If needed, cover the cutlets with plastic wrap and gently pound them with a mallet to even out the thickness.
Dry and season the chicken: Pat the chicken cutlets dry with paper towels. Season both sides generously with kosher salt and black pepper. Add the chicken to the marinade, turning to coat each piece completely. Cover the bowl and refrigerate for 30 minutes up to 2 hours to allow flavors to develop.
Cook the chicken: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat until shimmering. Add the chicken cutlets in batches to avoid overcrowding. Sear each side for about 4 minutes until golden brown and internal juices run clear. The chicken should be nearly cooked through at this point.
Rest: Remove the chicken from heat when the internal temperature reaches 160°F. Tent with foil and let rest for 5 minutes. The residual heat will raise the temperature to 165°F, ensuring the chicken is fully cooked and juicy. Slice the remaining lemon during this time.
Garnish and serve: Garnish the chicken with additional chopped parsley and lemon slices. Serve immediately for a vibrant, fresh meal.

Notes

Marinating the chicken longer (up to 2 hours) enhances the flavor and tenderness.
Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
Red pepper flakes are optional but add a pleasant kick to the dish.
Pounding cutlets ensures even cooking and tender texture.
Serve with a side of steamed vegetables or a light salad for a balanced meal.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Entree
Method: Pan Searing
Cuisine: Mediterranean