Lemon Garlic Chicken
Updated Jan 14, 2026
Simple lemon garlic chicken using a quick lemon garlic marinade, cooked in a pan on the stovetop or baked on a sheet pan in the oven.
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Lemon garlic chicken is soo easy to make!
This lemon garlic chicken is one of those staple recipes I always recommend to beginner cooks because it’s hard to mess up and doesn’t require much planning. The marinade is just garlic, lemon, olive oil, and a handful of pantry spices, and it comes together in a bag in a few minutes. I make this lemon garlic chicken either in a skillet or in the oven, depending on what I feel like cleaning, so I included instructions for both. It’s simple, reliable, and the kind of chicken recipe I can keep in rotation without thinking too hard about it.
Happy Cooking!
– Yumna
Lemon Garlic Chicken Ingredients
- Chicken: I use boneless, skinless chicken breasts for this recipe, but you can also try boneless skinless chicken thighs.
- Garlic Cloves: Go for fresh cloves of garlic if you can! Powdered garlic won’t have as much flavor.
- Lemons: You’ll need the zest and the juice! Look for bright yellow, medium-sized lemons. See my tips on how to zest a lemon for help.
- Fresh Parsley: Don’t skip the fresh parsley! It adds a great, herby freshness to this chicken.
- Seasoning: You’ll need dried oregano, salt, black pepper, and crushed red pepper flakes to flavor this lemon garlic chicken. If you want to use a seasoning blend, Italian Seasoning works really well for this recipe.
- Olive Oil: Don’t use extra-virgin olive oil here; it has a smoke point of around 410ºF. Use a cooking olive oil instead, which can withstand higher temperatures! Or, feel free to swap in a different high-heat cooking oil.
How to Make Lemon Garlic Chicken
This lemon garlic chicken starts with a quick marinade that does most of the work. Once that’s done, you can cook it in a skillet or in the oven; both options are below.
Marinate the Chicken
Cook The Lemon Garlic Chicken in a Skillet
Cook The Lemon Garlic Chicken on a Sheet Pan
Lemon Garlic Chicken Recipe
Easy lemon garlic chicken with fresh lemon, garlic, olive oil, and herb marinade, with instructions for both stovetop and oven cooking.
Ingredients
For the Marinade:
- 4 (8-ounce) chicken breast
- 6 garlic cloves peeled
- 1 teaspoon salt
- 2 large lemons zest and juice
- 4 tablespoons chopped parsley
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 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.
Notes
- My Top Tip: Don’t over-marinate your chicken! If you let your meat marinate for more than 4 hours, the acid in the marinade will start to break down the protein in the chicken, giving it an unpleasant, mealy texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat your chicken in the microwave or in a skillet set over medium heat until it’s warmed through.
- Freezing: Lemon garlic chicken breasts can also be frozen for up to 3 months, just let them cool completely before transferring them to a freezer-safe container. When you’re ready to eat, thaw your chicken overnight in the refrigerator before reheating.
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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Make sure your chicken is uniform in thickness. Use a meat mallet to pound the chicken until each breast is the same thickness. This will help you make sure that they all finish cooking at the same time.
- Give the chicken space. If you’re making skillet lemon garlic chicken, make sure the chicken has sufficient space, or cook the chicken breasts in batches. If they’re crammed too close together, they’ll steam instead of searing.
- Let the chicken rest before serving. I like to give my chicken 5-10 minutes before plating. The resting time helps the juices reincorporate into the meat so your baked lemon garlic chicken breasts will be tender and juicy.
Serving Ideas
- Make a veggie side. I love eating this lemon garlic chicken with my cheesy roasted asparagus, my easy green beans, or my roasted broccoli.
- Eat with carbs. This lemon garlic chicken is so good with some creamy risotto, but you can also try crispy air fried potatoes, warm couscous, or some simple white rice.
- Add a salad. This chicken goes so well with a classic Caesar salad, a simple green salad, or massaged kale salad.
FAQs
Can I make this recipe with bone-in chicken?
You can use bone-in chicken, but the cooking time will need to be adjusted because bone-in chicken takes longer to cook. Use a meat thermometer to ensure the internal temperature reaches 165˚F.
What type of skillet should I use?
A cast iron skillet or regular skillet will work best for this recipe.
Comments
This was delicious. Easy yet so flavorful. There are 2 of us, so I halved the recipe and only had time to marinate for 1-2 hours. Chicken breasts are often dry, this was not at all. I’ll definitely make again.
Aww, yay!! So happy you liked it, Marilou. Thank you so much!