This Lemon Herb Chicken is one of those dinners that feels fresh, comforting, and effortlessly lovely all at once. Juicy chicken, bright lemon, garlic, and herbs come together in a way that tastes simple but never boring, and when you serve it with creamy mashed potatoes and grilled zucchini on the side, it turns into the kind of meal that makes everyone very happy to sit down at the table.
Lemon Herb Chicken
Make this easy Lemon Herb Chicken for a quick, juicy weeknight dinner. Marinated with lemon, garlic, and oregano, then cooked until golden and full of fresh flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 2 - 3 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp dried oregano or 1 tablespoon fresh oregano, finely chopped)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Optional, for serving:
- lemon slices, lemon zest, and fresh parsley
Instructions
- Prepare the chicken: Place the chicken breasts on a cutting board. If they are thick, carefully slice them horizontally in half to make thinner cutlets. This helps them cook more evenly and stay juicy.
- Make the marinade: In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper until well combined.
- Marinate the chicken: Place the chicken in a shallow dish or zip-top bag. Pour the marinade over the chicken and turn the pieces so they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavour.
- Cook the chicken: Stovetop Method: Heat a large skillet or grill pan over medium heat. Add a small drizzle of oil if needed. Remove the chicken from the marinade and lightly shake off the excess. Place the chicken in the hot pan and cook for 5 to 7 minutes per side, depending on thickness, until golden and cooked through. The internal temperature should reach 75°C (165°F).Grill Method: Preheat the grill to medium-high heat. Remove the chicken from the marinade and shake off any excess. Grill for 4 to 6 minutes per side, depending on thickness, until lightly charred and cooked through. The internal temperature should reach 75°C (165°F).
- Rest the chicken: Transfer the cooked chicken to a plate and let it rest for 5 minutes, loosely covered. This helps keep the chicken juicy.
- Serve: Serve warm with fresh parsley, lemon slices, or a little extra lemon zest if you like. It is lovely with salad, rice, roasted vegetables, potatoes, or tucked into wraps.
Notes
Storage, Freezer & Reheating
Fridge: Store cooked chicken in an airtight container for up to 3–4 days. Refrigerate promptly, within 2 hours of cooking. Freezer: Freeze cooked chicken in individual portions for up to 2–3 months for best quality. Thaw overnight in the fridge before reheating. Reheating: Warm in a covered skillet over medium-low heat with a splash of water or chicken stock. Alternatively, microwave covered in short intervals. Heat thoroughly to 75°C, checking the centre with a thermometer. Best texture tip: Store the chicken with any cooked resting juices and reheat only the portions you need to help keep it juicy. ÂWhat To Serve With It
Simple: A fresh green salad and warm crusty bread. Family Dinner: Fluffy rice or roasted potatoes with steamed broccoli or roasted zucchini. Easy Lunch: Slice the chicken and tuck it into wraps with lettuce, cucumber, and a spoonful of tzatziki. For entertaining: Serve on a platter with roasted baby potatoes, Greek salad, and extra lemon wedges. ÂEasy Variations
- Use chicken thighs: Swap the breasts for boneless, skinless chicken thighs. Adjust the cooking time to suit their thickness and check that they reach 75°C.
- Try different herbs: Replace the oregano with 1 tsp dried thyme, or 1 tbsp finely chopped fresh thyme.
- Add gentle spice: Mix ¼ tsp chilli flakes into the marinade.
- Boost the lemon flavour: Add 1 tsp finely grated lemon zest to the marinade for extra lemon aroma.
- Add mustard: Whisk 1 tsp Dijon mustard into the marinade for a little extra tang.
Helpful Recipe Notes
- Keep the thickness even: Slice thick chicken breasts into thinner cutlets so they cook evenly. Cook in batches if necessary, leaving space between the pieces.
- Marinating time: Marinate in the fridge for 30 minutes to 2 hours, as directed. This recipe does not need an overnight marinade.
- Adjust the lemon: Use 2 tbsp lemon juice for a gentler flavour or 3 tbsp for a brighter, tangier result.
- Let it rest: Rest the chicken for 5 minutes before slicing, then spoon any resting juices over the top.
- For a finishing drizzle: Reserve a little marinade before adding the raw chicken. Discard the marinade that has been in contact with raw chicken.
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