Easy Lemon Chicken
A delightful harmony of zesty lemons and juicy chicken breasts, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless, skinless recommended
- 1/4 cup lemon juice Freshly squeezed for best flavor
- 2 tablespoons olive oil Plus a drizzle for cooking
- 2 cloves garlic, minced Adds flavor to the marinade
- 1 teaspoon dried oregano Herb for extra flavor
- to taste Salt and pepper Season according to preference
- Fresh parsley for garnish Fresh parsley Adds a nice touch for serving
Instructions
Preparation
- In a medium bowl, combine the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Whisk until well combined to create the marinade.
- Place the chicken breasts in a large ziplock bag or a shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.
Cooking
- In a large skillet, heat a drizzle of olive oil over medium-high heat.
- Remove the chicken from the marinade (discard the marinade) and add the chicken breasts to the hot skillet. Cook for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
- Once cooked, transfer the chicken to a serving platter and let it rest for a few minutes. Garnish with fresh parsley before serving.
Notes
For substitutions, use boneless thighs for a darker meat option. Ensure your pan is sufficiently hot to achieve a golden crust, and avoid marinating too long to keep the chicken tender. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.