Lemon Garlic Chicken

Bright and garlicky lemon garlic chicken thin cutlets marinated in fresh lemon, olive oil, parsley, and Italian seasoning seared to a golden crust in a cast-iron skillet. This easy Mediterranean, gluten-free, high-protein dinner uses pantry staples, cooks fast, and stays juicy every time. Perfect for busy weeknights, meal prep, or a clean-eating reset; add red pepper flakes for heat and serve with roasted vegetables, rice, or a simple salad. Directions include how to slice chicken breasts into cutlets, marinate, pan-sear, and rest to 165°F for tender results. An easy lemon chicken recipe packed with flavor and ideal for low-carb sides.

Ingredients

For the Marinade

• 2 lemons (zest and juice of 1, the other for garnish)
• 1/4 cup extra virgin olive oil
• 5 large garlic cloves, minced or crushed
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh Italian parsley, chopped (plus more for garnish)

For the Chicken

• 2 pounds boneless, skinless chicken breasts (about 4 large)
• Kosher salt
• Black pepper
• Extra virgin olive oil, for cooking

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Instructions

1. Prepare the Marinade
In a large bowl, whisk together the zest and juice of one lemon, olive oil, garlic, Italian seasoning, red pepper flakes (if using), and parsley.

2. Slice the Chicken into Cutlets
Place each chicken breast flat on a cutting board. With your non-dominant hand holding the chicken steady, carefully slice horizontally through the thickest side, creating two thinner cutlets. If needed, cover with plastic wrap and pound gently with a mallet for even thickness.

3. Season and Marinate
Pat the chicken dry with paper towels. Season generously with salt and black pepper. Add the chicken to the marinade, turning to coat well. Cover and refrigerate for at least 30 minutes (up to 2 hours).

4. Cook the Chicken
Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat until shimmering. Cook the chicken in batches if needed, about 4 minutes per side, until golden brown and nearly cooked through. The juices should run clear.

5. Rest
When the internal temperature reaches 160°F, remove the chicken from the skillet. Tent with foil and let rest for 5 minutes—the temperature will rise to 165°F as it sits.

6. Serve
Slice the remaining lemon and use it, along with extra parsley, to garnish the chicken. Serve hot.

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Why You’ll Love This Recipe

• Bright, fresh lemon flavor pairs perfectly with garlic and herbs.
• Quick to prepare and cooks in under 20 minutes.
• A healthy, protein-rich dish that works for weeknights or entertaining.
• Pairs with a variety of side dishes like roasted vegetables, salads, or rice.

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Tips

• Don’t overcrowd the pan: Cook in batches so the chicken sears properly instead of steaming.
• Check doneness: Use a meat thermometer to avoid overcooking. Aim for 165°F internal temperature.
• Marinade time: At least 30 minutes is great, but 2 hours adds even more flavor.
• Use fresh lemons: Fresh juice and zest make a huge difference in taste.

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Variations and Substitutions

• Swap chicken breasts for boneless chicken thighs for juicier results.
• Add a splash of white wine to the pan for extra depth of flavor.
• Replace parsley with fresh basil or cilantro for a different herbal note.
• Adjust spice by omitting or increasing the red pepper flakes.

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FAQs

Can I grill this chicken instead of pan-searing?
Yes! Preheat your grill to medium-high and cook the cutlets for 3–4 minutes per side.

Can I make this ahead of time?
Yes, you can marinate the chicken up to 24 hours in advance, then cook when ready.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.

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Serving Suggestions

• Serve with garlic butter rice, roasted potatoes, or steamed vegetables.
• Add to a fresh green salad or grain bowl for a lighter option.
• Pair with crusty bread to soak up any pan juices.