Summer is finally here. It’s too hot to turn on the heavy oven for hours. You need something light, fresh, and fast for your family tonight.
This Lemon Garlic Chicken is the answer to your busy weeknights. It delivers big, bright flavors with very little effort. You will love how juicy and tender every bite feels.
Why This Recipe Is a Winner
This dish is a total lifesaver for a healthy reset. It is packed with lean protein to keep you full and satisfied. You only need 30 minutes from start to finish.
The ingredients are likely already in your kitchen right now. It is budget-friendly and uses simple pantry staples like dried oregano and olive oil. Your whole family will enjoy the zesty flavor profile.
Simple Method
Cooking chicken doesn’t have to be stressful or complicated. You just whisk the marinade and let the flavors soak in. Even if you are a beginner, you can master this skillet technique easily.
The secret is slicing the chicken into even cutlets first. This ensures every piece cooks at the same rate. No more dry or overcooked edges in your dinner!
Ingredients You’ll Need
Fresh citrus and garlic make all the difference here. Use fresh lemon juice for the brightest possible flavor.
- 1.5 lbs boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- Slice chicken breasts into even 1-inch thick cutlets to ensure uniform cooking.
- In a medium bowl, whisk together lemon juice, lemon zest, minced garlic, oregano, salt, pepper, and 1 tablespoon of olive oil.
- Place chicken in a resealable bag or shallow dish, coat with the marinade, and refrigerate for 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Place chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a plate and let rest for 5 minutes before slicing for meal prep storage.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy quinoa or brown rice. Add a side of roasted asparagus for a complete, colorful meal. It is also delicious sliced over a crisp garden salad.
For a meal prep win, pack the chicken with steamed broccoli. It stays moist and flavorful even after reheating. Your future self will thank you for these ready-to-go lunches.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh and tasty for up to four days. This makes it perfect for your Sunday prep routine.
To reheat, use a microwave on medium power for 90 seconds. You can also toss it back in a warm skillet for a minute. Avoid high heat to keep the chicken tender and juicy.
Recipe Tips
- Don’t skip the resting time after cooking the chicken.
- Avoid crowding the skillet so the chicken sears properly.
- Use a meat thermometer to prevent overcooking the meat.
- Pat the chicken dry before marinating for a better sear.
- Add a splash of chicken broth if the pan gets too dry.
- Zest your lemon before juicing it to save time and effort.
- Make the marinade the night before for extra deep flavor.
Ways to Switch It Up
- Add red pepper flakes for a spicy citrus kick.
- Swap chicken breasts for boneless chicken thighs if preferred.
- Use fresh rosemary or thyme instead of dried oregano.
- Add a tablespoon of honey for a sweet and savory twist.
Common Questions
Can I marinate the chicken longer?
Do not marinate for more than two hours. The acid in the lemon juice can change the texture. It may become mushy if left too long.
Can I cook this on a grill?
Yes, this recipe is perfect for the outdoor grill. Cook over medium-high heat for about 6 minutes per side. It adds a lovely smoky char flavor.
I hope this simple chicken dish brings some ease to your busy week. It is the perfect way to stay on track with your health goals while enjoying every bite.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 4 cloves garlic , minced
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Slice chicken breasts into even 1-inch thick cutlets to ensure uniform cooking.
- In a medium bowl, whisk together lemon juice, lemon zest, minced garlic, oregano, salt, pepper, and 1 tablespoon of olive oil.
- Place chicken in a resealable bag or shallow dish, coat with the marinade, and refrigerate for 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Place chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a plate and let rest for 5 minutes before slicing for meal prep storage.
