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.