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Lemon garlic chicken breasts in a skillet with lemon wedges.
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5 from 15 votes

Lemon Garlic Chicken

Lemon Garlic Chicken, whether in a skillet or on a sheet pan, brings a burst of zesty, savory goodness. Quick, delicious, and versatile, it's an ideal dish for any meal.
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 4 servings
Calories 404kcal
Author Yumna Jawad

Ingredients

For the Marinade:

  • 4 (8-ounce) chicken breasts
  • 6 garlic cloves peeled
  • 1 teaspoon salt
  • 2 large lemons zest and juice
  • 4 tablespoons finely chopped fresh parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup olive oil

Instructions

  • Layer the chicken breasts between two sheets of plastic wrap. Using the smooth side of a meat mallet, pound the chicken breasts so they are of uniform thickness. This will help them to cook evenly.
  • Add the peeled garlic to a cutting board and lightly smash with the side of a chef's knife. Add the salt and using the side of the knife, work the garlic into a smooth paste. Transfer garlic paste to a large zip-top bag along with lemon zest and juice, parsley, oregano, red pepper, black pepper and olive oil. Seal the bag and give it a gentle shake to combine all of the ingredients. Add the chicken breast and marinate in the fridge for at least 1 hour, or up to 4 hours.
  • When ready to cook, you can either cook the chicken in a skillet or in the oven.

To cook the chicken in a skillet:

  • Set a large coated cast iron or nonstick skillet over medium-high heat.
  • Remove the chicken breast from the marinade and set in the pan smooth side down. Let cook undisturbed for about 7 to 9 minutes, then flip the chicken over and cook for an additional 7 to 9 minutes, or until an instant-read thermometer registers the chicken at 165˚F.
  • Remove from heat and set on a plate to rest. Cover with foil to keep warm, then serve after about 5 to 10 minutes.

To cook the chicken in the oven:

  • Preheat the oven to 425˚F. Line a rimmed sheet pan with foil.
  • Remove the chicken breast from the marinade and place on the prepared sheet pan and bake for 16 to 22 minutes, or until or until an instant-read thermometer registers the chicken at 165˚F.
  • If desired, preheat the broiler to high and set the sheet pan under the boiler for about 2 minutes, or until lightly browned. Remove from heat and set on a plate to rest. Cover with foil to keep warm, then serve after about 5 to 10 minutes.

Nutrition

Serving: 1chicken breast | Calories: 404kcal | Carbohydrates: 7g | Protein: 49g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 851mg | Potassium: 966mg | Fiber: 2g | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 38mg | Calcium: 49mg | Iron: 2mg