I make this lemon garlic chicken on the kind of evenings when I’m hungry, slightly tired, and not in the mood to juggle ten ingredients. It’s simple, bright, and somehow tastes like I put in way more effort than I actually did.
The first time I tested it, I kept sneaking bites straight from the pan. Not even plated. Just standing there with tongs, telling myself I was “checking for seasoning.” That’s when I knew it was a keeper.
It’s now one of those meals I fall back on for everything. Busy weekdays, last minute guests, or when I just want something that feels fresh but still comforting.
Ingredients I Used for the Recipe
- 4 boneless skinless chicken breasts (about 8 oz each) – The main protein. I like breasts because they cook quickly, but thighs work if I want something a little richer.
- 1/4 cup olive oil – Helps the marinade coat everything and keeps the chicken juicy while it cooks.
- 1 medium lemon (about 2 tablespoons juice + 1 teaspoon zest) – This is where the brightness comes from. The zest adds way more flavor than juice alone.
- 4 cloves garlic, minced – Gives that bold, savory base. I always use fresh when I can because it just tastes better.
- 2 tablespoons chopped fresh parsley – Adds a clean, herby finish and makes the whole thing feel lighter.
- 1 teaspoon Italian seasoning – A quick shortcut to layered flavor without measuring five different herbs.
- 2 teaspoons salt – Pulls everything together and keeps the chicken from tasting flat.
- 1/2 teaspoon black pepper – Just enough warmth without making it spicy.
Why I Keep Coming Back to This One
The marinade is the real star here. It’s not complicated, but it transforms basic chicken into something juicy, garlicky, and fresh tasting.
I love recipes that don’t require a grocery run. This uses things I almost always have sitting around already, which means I can decide to make it at 5:30 and still eat at a normal hour.
It also works whether I cook it on the stove for that golden sear or toss it in the oven when I don’t feel like babysitting a pan. Both turn out great, which is rare.
How to make Lemon Garlic Chicken Recipe?
Step 1 – Mix the Marinade
In a big bowl, I whisk together the olive oil, lemon juice, lemon zest, garlic, parsley, Italian seasoning, salt, and pepper. It already smells amazing at this point, which is always a good sign.
I make sure everything is well combined so no one bite ends up overly lemony or salty.
Step 2 – Coat the Chicken
I add the chicken right into the bowl and turn each piece so it’s fully covered. Sometimes I use my hands. It’s messy but faster.
Then I cover and refrigerate it for at least an hour. If I plan ahead, I let it sit longer because the flavor gets deeper.
Step 3 – Choose How You Want to Cook It
When I want crispy edges, I cook it on the stovetop. When I want easy cleanup, I bake it. Both work, so I just match my mood.
Step 4 – Stovetop Method for a Golden Sear
I heat a little olive oil in a skillet over medium heat until it’s hot. Then I lay the chicken in a single layer and leave it alone so it can brown properly.
After a few minutes per side, it turns beautifully golden and smells like a restaurant kitchen.
Step 5 – Oven Method for a Hands Off Option
I place the chicken in a baking dish with a little space between each piece. If I’m feeling extra, I add thin lemon slices on top.
Then it goes into a hot oven until cooked through and juicy.
Step 6 – Let It Rest
This is the step I used to skip and regret every time. Now I let the chicken sit for about five minutes before slicing.
The juices settle back in, and the texture is way better. Worth the wait.
Tips
Don’t marinate longer than a day. I tried once and the texture got weirdly soft. An hour is good. Overnight is great.
If you’re using a pan, don’t crowd it. Give the chicken space or it will steam instead of sear.
I always pull the chicken off the heat just before it looks completely done. It keeps cooking while it rests, which keeps it from drying out.
You can boil leftover marinade and turn it into a quick sauce. I do this when I want extra flavor over rice.
This also works in an air fryer, which is honestly my favorite lazy day method.
How I Usually Serve It (And Eat the Leftovers Cold)
Most nights I slice the chicken and throw it over rice or roasted potatoes. The lemony juices soak into everything and make the whole plate taste better.
When I want something lighter, I add it to a salad with crunchy vegetables. It feels like a completely different meal without any extra work.
Leftovers hold up really well, which makes this one of my go to meal prep options. I’ve even eaten it straight from the fridge the next day, and honestly, still loved it.
That balance of garlic, lemon, and herbs just works. It’s simple food, but the kind you keep craving again.
Lemon Garlic Chicken Recipe
Description
This lemon garlic chicken recipe delivers incredibly juicy, tender chicken with a bright, zesty marinade that's ready in under 30 minutes. Whether you prefer the golden sear of the stovetop method or the hands-off convenience of the oven, this versatile dish is perfect for meal prep, weeknight dinners, or entertaining guests. With just 6 simple ingredients (plus salt and pepper), you'll love how this fresh, flavorful chicken becomes your new go-to dinner.
ingredients
Instructions
Lemon Garlic Chicken Marinade
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In a large bowl, whisk together the marinade: 1/4 cup olive oil, lemon juice, lemon zest, garlic, parsley, Italian seasoning, salt, and pepper.
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Add the chicken breasts to the marinade and turn to coat evenly. Marinate in the refrigerator for at least 1 hour, up to 24 hours for maximum flavor.
Stovetop Method
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Heat 1 tablespoon of olive oil in a large cast iron skillet over medium heat until shimmering. Add chicken breasts in a single layer without crowding.
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Sear for 4-8 minutes per side, until golden brown and cooked through. Internal temperature should reach 162-165°F (72-74°C) when measured with a meat thermometer.Internal temperature will rise another few degrees while resting
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Remove chicken from pan, tent loosely with foil, and rest for 5 minutes before serving or slicing.
Oven Method
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Preheat oven to 450°F (232°C).
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Place marinated chicken into a baking dish large enough for pieces to fit without touching. Top each piece with a thin lemon slice if desired.
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Bake for 16-22 minutes, until firm and internal temperature reaches 162-165°F (72-74°C) measured with a meat thermometer.Internal temperature will rise another few degrees while resting
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Cover with foil and rest for 5 minutes before serving or slicing.
Nutrition Facts
Servings 4
Serving Size 1 chicken breast
- Amount Per Serving
- Calories 398kcal
- % Daily Value *
- Total Fat 19.4g30%
- Saturated Fat 3.5g18%
- Cholesterol 145mg49%
- Sodium 1276mg54%
- Potassium 581mg17%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.3g2%
- Sugars 0.5g
- Protein 51g102%
- Calcium 30 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Marinate overnight? Yes! Marinate up to 24 hours for deeper flavor, but no longer or the chicken can become mushy.
- Best pan for stovetop? Use cast iron for the most beautiful golden sear and even heat distribution.
- Don't crowd the pan! Leave space between chicken pieces for proper browning and even cooking.
- Use a meat thermometer! Pull chicken at 162-163°F (72-73°C); temperature rises while resting for perfect juiciness.
- Save the marinade! Boil leftover marinade for 2-3 minutes to make a delicious pan sauce, or thicken with cornstarch.
- Air fryer option: This marinade works perfectly in the air fryer at 375°F for 12-15 minutes, flipping halfway.
Frequently Asked Questions
Can I make this lemon garlic chicken ahead of time?
Absolutely! Marinate the chicken up to 24 hours in advance for meal prep, or cook the entire recipe and store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or air fryer to maintain juiciness.
Can I use chicken thighs instead of breasts?
Yes! Boneless skinless chicken thighs work wonderfully. Cook to an internal temperature of 170°F (77°C) for the most tender, juicy results. Thighs are more forgiving and stay moist even if slightly overcooked.
What sides pair well with lemon garlic chicken?
This bright, fresh chicken pairs beautifully with quick sautéed vegetables like asparagus or green beans, roasted potatoes (especially Greek lemon potatoes!), or a crisp Greek salad. For lighter options, try mashed cauliflower or roasted romanesco.
Can I freeze this recipe?
Yes! Freeze cooked chicken in a zip-lock bag for up to 3 months. Thaw overnight in the refrigerator before reheating. For best results, reheat in the oven at 325°F until warmed through to prevent drying.