Name: Garlic Lemon Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; 4 garlic cloves, minced; Juice of 1 lemon; Zest of 1 lemon; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 1 tablespoon fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I love this recipe because it’s full of flavor and requires just a handful of ingredients. The garlic and lemon pair perfectly to create a marinade that keeps the chicken juicy and tender. It works just as well for meal prep as it does for a last-minute dinner. I can cook it in the oven or on the stovetop, and it pairs beautifully with anything from grains to greens.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Garlic cloves, minced
Juice of 1 lemon
Zest of 1 lemon
Dried oregano
Salt
Black pepper
Fresh parsley, chopped (for garnish)

Directions

I start by placing the chicken breasts between sheets of parchment paper and pounding them to an even thickness for even cooking.
In a small bowl, I mix the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper to make the marinade.
I place the chicken in a resealable bag or shallow dish, pour the marinade over it, and refrigerate for at least 30 minutes or up to 8 hours.
When I’m ready to cook, I either bake the chicken in a 400°F (200°C) oven for 20–25 minutes or sear it in a hot skillet for 6–7 minutes per side, until fully cooked and golden.
I let the chicken rest for 5 minutes before slicing and garnishing with chopped parsley.
I serve it with rice, quinoa, roasted vegetables, or a fresh salad.

Servings and timing

This recipe serves 2 and takes about 30 minutes total (plus marinating time)—10 minutes for prep and 20 minutes to cook. Each serving is approximately 230 kcal.

Variations

I sometimes swap oregano for thyme or rosemary for a different flavor profile. If I’m craving a creamier version, I add a spoonful of Greek yogurt to the marinade. For extra texture, I occasionally coat the chicken in a light dusting of almond flour before pan-searing. I also love serving it over cauliflower rice for a low-carb option or tucking it into pita bread for a quick wrap.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken gently in a skillet or microwave, adding a splash of water or lemon juice to keep it moist. It’s also delicious cold, sliced over a salad or stuffed into a wrap.

FAQs

Can I grill this chicken instead of baking or pan-frying?

Yes, I often grill it over medium heat for 5–6 minutes per side. The char adds even more flavor.

How long should I marinate the chicken?

I usually marinate for at least 30 minutes, but 2–4 hours gives even better flavor. Overnight is ideal if I’m prepping ahead.

Can I use chicken thighs instead?

Absolutely. Boneless, skinless thighs work great—just adjust cooking time as they may take a few extra minutes.

Is this recipe freezer-friendly?

Yes, I freeze the raw chicken in the marinade and thaw overnight in the fridge before cooking.

What sides go best with this dish?

I like pairing it with roasted potatoes, couscous, steamed green beans, or a simple Greek salad for a full meal.

Conclusion

This Garlic Lemon Chicken is a bright, flavorful dish that’s perfect for any night of the week. It’s easy to prep, healthy, and endlessly versatile. Whether I’m planning a week of meals or whipping something up last minute, this recipe never lets me down. It’s a true staple in my kitchen.