Description
Tender, juicy chicken breasts marinated in a bright lemon garlic sauce, then pan-seared to golden perfection.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1/4 cup olive oil, extra virgin
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup chicken broth or white wine (optional, for extra sauce)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, minced garlic, lemon juice, and lemon zest. Add dried oregano, dried thyme, and red pepper flakes (if using). Season generously with salt and pepper.
- Marinate the Chicken: Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
- Cook the Chicken: Remove chicken from refrigerator 20 minutes before cooking. Heat a large skillet over medium-high heat. Add chicken breasts to the hot skillet, being careful not to overcrowd. Sear for 4-5 minutes per side, until golden brown.
- Reduce heat to medium and continue cooking for another 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- If desired, pour in chicken broth or white wine during the last few minutes of cooking to create a sauce. Scrape up any browned bits from the bottom of the pan.
- Remove chicken from skillet and let it rest for a few minutes before slicing.
- Serve: Slice chicken breasts against the grain and arrange on a serving platter. Spoon any remaining sauce over the chicken. Garnish with fresh parsley and lemon slices. Serve immediately.
Notes
- For even cooking, pound chicken breasts to an even thickness before marinating.
- Use bone-in, skin-on chicken thighs or breasts instead of boneless, skinless chicken breasts. Adjust cooking time accordingly.
- Add vegetables like asparagus, broccoli, or bell peppers to the skillet during the last few minutes of cooking.
- For a creamier sauce, stir in a tablespoon or two of heavy cream or sour cream during the last minute of cooking.
- For a briny flavor, add a tablespoon or two of capers to the skillet during the last few minutes of cooking.
- Feel free to experiment with different herbs, such as rosemary, sage, or basil.
- If you like it spicy, add more red pepper flakes or a pinch of cayenne pepper to the marinade.
- Grill the marinated chicken instead of cooking it in a skillet.
- Bake the marinated chicken in a baking dish at 400°F (200°C) for 20-25 minutes, or until it’s cooked through.
- Store leftover Lemon Garlic Chicken in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes