Easy Lemon Garlic Chicken
This lemon garlic chicken is a simple weeknight dinner: chicken breasts soak up a quick lemon, garlic and oregano marinade, then get seared in a hot skillet until golden. The leftover marinade turns into a bright pan sauce in one minute, so nothing goes to waste.
You only need everyday ingredients, one skillet and about 25 minutes of active time.
Why this recipe works
- Lemon zest and juice. The juice flavors and tenderizes; the zest adds lemon flavor without extra acidity.
- A short marinade. 30 minutes is enough for flavor. Much longer and the acid makes the surface mushy.
- Even thickness. Pounding thick breasts to 3/4 inch means the edges don’t dry out while the center finishes cooking.
- A dry surface. Patting the chicken dry before it hits the pan gives a golden crust instead of steamed, pale meat.
Ingredient notes
- Chicken: boneless, skinless breasts or thighs. Thighs are more forgiving and stay juicier.
- Lemon: use a fresh lemon. Bottled juice tastes flat and you lose the zest.
- Garlic: fresh cloves, minced. Garlic powder (1/2 tsp) works in a pinch.
- Herbs: dried oregano is classic; dried thyme or Italian seasoning are good swaps.
How to know the chicken is done
The safest way is an instant-read thermometer: chicken is cooked when the thickest part reaches 165°F (74°C). Without a thermometer, cut into the thickest part: the juices should run clear and the meat should be white all the way through.
Lemon Garlic Chicken
Ingredients
Method
- If the chicken breasts are thicker than 3/4 inch (2 cm) at their widest point, place them between two sheets of parchment and pound them to an even thickness.
- In a bowl or zip-top bag, whisk the lemon zest, lemon juice, 1 tablespoon of the olive oil, garlic, oregano, salt and pepper. Add the chicken, turn to coat and marinate for 30 minutes at room temperature, or up to 8 hours in the fridge.
- Remove the chicken from the marinade, let the excess drip off and pat the surface dry with paper towels. Keep the leftover marinade.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook without moving it for 5 to 6 minutes, until deeply golden underneath.
- Flip the chicken, lower the heat to medium and cook for another 5 to 7 minutes, until an instant-read thermometer inserted in the thickest part reads 165°F (74°C).
- Move the chicken to a plate. Pour the leftover marinade and 2 tablespoons of water into the skillet, bring to a boil for 1 minute, then turn off the heat and stir in the butter.
- Rest the chicken for 5 minutes, then slice it, spoon the pan sauce over the top and sprinkle with parsley.
Notes
Other ways to cook it
- Oven: bake the marinated chicken at 400°F (200°C) for 20 to 25 minutes, until it reaches 165°F (74°C).
- Grill: grill over medium-high heat for 5 to 7 minutes per side.
- Air fryer: cook at 380°F (195°C) for 12 to 16 minutes, flipping halfway.
What to serve with it
Rice, orzo or couscous soak up the pan sauce. For a lighter plate, serve it with a green salad, roasted vegetables or steamed green beans. Leftovers are good sliced over a salad or tucked into a wrap.
Storage and reheating
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of water, or in the microwave at medium power, until hot all the way through.
FAQ
Can I use chicken thighs?
Yes. Use boneless, skinless thighs and cook them a few minutes longer; they stay juicy even if slightly overcooked.
Can I marinate the chicken overnight?
Up to 8 hours is fine. Beyond that, the lemon juice starts to break down the surface of the meat.
Can I freeze it?
Yes. Freeze the cooked chicken for up to 3 months and thaw it in the fridge overnight before reheating.
For a sweeter grilled chicken, try Hawaiian huli huli chicken.
Leftovers? Turn them into breakfast with one of our chicken breakfast recipes.
Browse more chicken recipes.
