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
- Do not marinate too long: Because of the lemon juice, I would not leave the chicken in the marinade much longer than 2 hours.
- Slice evenly: Try to keep the chicken pieces a similar thickness so they cook at the same pace.
- For better browning: Shaking off the extra marinade before cooking helps the chicken sear nicely instead of steaming.
- Taste matters: If your chicken breasts are large, use the full 1 teaspoon salt for the best flavour.
- Finish fresh: A little squeeze of lemon right before serving makes the whole dish taste even brighter.