How to make lemon and garlic chicken?

To make lemon garlic chicken, start by creating a simple marinade with fresh lemon juice and zest, olive oil, crushed garlic, Italian seasoning, and parsley. Slice chicken breasts into cutlets, season, and marinate for 30 minutes to 2 hours. Then sear in a skillet for 4–5 minutes per side until golden and cooked through. Rest, garnish with lemon slices and herbs, and serve.

What does putting a lemon in a chicken do?

Lemon helps tenderize the chicken thanks to its natural acidity. It softens the proteins on the surface of the meat, making it more tender and flavorful. When used in a marinade, it also infuses the chicken with fresh citrus notes and helps other ingredients—like garlic and herbs—penetrate deeper into the meat.

What is lemon garlic sauce made of?

A basic lemon garlic sauce includes fresh lemon juice and zest , minced garlic , olive oil , Italian herbs , salt , and pepper . Optional additions include a pinch of red pepper flakes, a touch of mustard, or a spoonful of Greek yogurt for creaminess. It’s a light, clean sauce that adds brightness and richness to any protein, especially chicken.

What does lemon juice do to chicken meat?

Lemon juice acts as a natural tenderizer . The citric acid breaks down the chicken’s muscle fibers, making it more tender and juicy. It also helps balance the fat in the dish and brightens the flavor. However, over-marinating can make the meat mushy, so it’s best to limit lemon-based marinades to under 2 hours.

Lemon Garlic Chicken – The Best Easy & Juicy Recipe for Weeknights

Description

This juicy lemon garlic chicken is the perfect weeknight dinner—quick, healthy, and full of flavor. Marinated in fresh lemon juice, garlic, herbs, and olive oil, then seared to golden perfection, it’s a clean-eating dish you’ll make again and again. No pork, no alcohol—just real, vibrant ingredients that come together in under 30 minutes. Serve with your favorite veggies, grains, or salad for a balanced and satisfying meal.

Ingredients

Scale

For the Marinade:

2 lemons (zest and juice 1, slice 1 for garnish)

1/4 cup extra virgin olive oil

5 large garlic cloves, crushed or minced

1½ teaspoons Italian seasoning

1/2 teaspoon red pepper flakes (optional)

1/4 cup fresh Italian parsley, chopped (+ extra for garnish)

For the Chicken:

2 pounds boneless, skinless chicken breasts (about 4 large breasts)

Kosher salt (to taste)

Black pepper (to taste)

2 tablespoons extra virgin olive oil (for searing)

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Instructions

Prepare the Marinade
In a large bowl, add the zest and juice of 1 lemon. Whisk in olive oil, garlic, Italian seasoning, red pepper flakes (optional), and parsley.
Slice Chicken
Slice each chicken breast in half horizontally to create thin cutlets. Pound lightly for even thickness if needed.
Season and Marinate
Pat chicken dry, season with salt and pepper. Add to marinade, turn to coat. Cover and refrigerate for 30 minutes to 2 hours.
Sear the Chicken
Heat olive oil in a cast iron skillet over medium heat. Cook chicken in batches, 4–5 minutes per side, until golden and cooked through (internal temp 160°F).
Rest and Garnish
Let rest under foil for 5 minutes (internal temp rises to 165°F). Garnish with lemon slices and parsley.
Serve
Serve warm with grains, veggies, or over salad.

Notes

For extra juiciness, don’t skip the resting step.

Avoid over-marinating to prevent mushy texture.

Use fresh lemon juice for the best flavor.

Nutrition

Calories: 310
Sugar: 1g
Fat: 18g
Carbohydrates: 4g
Fiber: 1g
Protein: 30g