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.What 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.Easy 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.