Lemon Garlic Marinated Chicken is a flavorful and aromatic dish. It features chicken marinated in a zesty blend. The marinade consists of fresh lemon juice, minced garlic, and a medley of herbs and spices. The marinade serves as a tenderizer. It enhances flavor. It infuses the chicken with a bright, refreshing citrus note. This note is complemented by the savory depth of garlic.
To prepare this dish, boneless and skinless chicken breasts or thighs are usually used. Yet, whole chickens can be marinated as well. The marinade includes olive oil, lemon zest, salt, and pepper. It also includes herbs like rosemary, thyme, or parsley. These ingredients create a delightful balance of tangy and savory flavors.
After marinating for several hours, put the chicken on the grill, in the oven, or in a sauté pan. Overnight marinating gives the best results for a juicy and succulent texture. This dish pairs beautifully with a variety of sides. You can serve it with roasted vegetables, rice, or a fresh salad. This makes it a versatile and appealing choice for any meal. The result is a dish that is not only delicious but also light and refreshing, perfect for gatherings or everyday dinners
Make juicy Pan-Seared Lemon Garlic Marinated Chicken in under 15 minutes! This easy recipe uses a vibrant lemon garlic marinade. It sears beautifully in a Hexclad hybrid pan or cast iron skillet. Perfect for busy weeknights. This chicken is golden on the outside. It is moist on the inside and full of flavor in every bite.
Ingredients for Lemon Garlic Marinated Chicken
- 4 8 ounce boneless skinless chicken breasts
- 2 teaspoons coarse sea salt
- dash black pepper
- 2 tablespoons gluten-free Worcestershire Sauce
Lemon Garlic Marinade:
- 1/4 cup light olive oil
- 3 tablespoons lemon juice (1 juiced lemon)
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoons dried parsley
Lemon Garlic Marinated Chicken Preparation Instructions
- Pound the Chicken:
- Place 2 boneless, skinless chicken breasts in plastic bags. Use a wooden rolling pin to pound the chicken. Flatten it until it reaches an even thickness. Start from the thickest part and work outward.
- Season the Chicken:
- Season both sides of the chicken breasts with coarse sea salt and a dash of pepper.
- Prepare the Marinade:
- In a small bowl, mix light olive oil, fresh lemon juice, garlic powder, and Italian seasoning. Add dried parsley and stir until well mixed.
- Marinate the Chicken:
- Place the seasoned chicken breasts in a resealable bag or bowl. Pour the marinade over the chicken and toss to coat evenly. Refrigerate for 30 minutes up to 4 hours to infuse the flavors.
- Cook the Chicken:
- Bring a frying pan, ideally cast iron or a Hexclad frying pan, to medium-high heat. Add 1 tablespoon of light olive oil and let it heat up.
- Drain and Cook:
- Remove the chicken from the marinade, allowing any excess to drip off. Carefully lay the chicken breasts in the hot frying pan. Cook for 3-5 minutes or until they are golden brown underneath.
- Add Flavor:
- Pour a few drops of Worcestershire sauce onto the top of the chicken.
- Flip and Finish Cooking:
- Flip the chicken breasts over. Cook for an extra 4-6 minutes. Make sure the internal temperature reaches at least 165°F (75°C).
- Rest the Chicken:
- Remove the chicken from the pan and place it on a plate to rest for 15 minutes before serving. This helps to keep the juices and keeps the chicken tender.
- Garnish:
- For an added touch, garnish the chicken with optional lemon slices before serving.
Enjoy!
This lemon-marinated chicken is perfect as a standalone dish. It is also great as a topping for your Lemon Chicken Caesar Salad with Cottage Cheese. Enjoy the bright, zesty flavors!
Video
Notes
Tenderizing the Chicken: Be careful not to over pound the chicken breasts. If you pound them too much, they can start to break down. This can make them become too thin.
Adding Oil: The chicken has already been marinating in oil. You do not have to add much oil to your pan before cooking. Just a little olive oil is perfect.
Browning: If the chicken browns too quickly on the bottom, reduce to medium heat. Cover with a lid to help the inside cook quicker.
Internal temperature: I recommend using a good meat thermometer. This tool takes the guesswork out of knowing when the chicken is cooked through.
Frequently Asked Questions (FAQ) for Lemon Garlic Marinated Chicken:
What is Lemon Garlic Marinated Chicken?
A chicken dish where chicken is soaked in a zesty marinade. It is made with fresh lemon juice, garlic, olive oil, and herbs. These ingredients infuse flavor and tenderize the chicken before cooking.
How long should I marinate the chicken?
For best flavor, marinate 2–6 hours for chicken breasts or thighs. Overnight can be great for deeper flavor, but avoid marinating too long with citrus if using very acidic marinades.
Can I marinate it longer than 6 hours?
Yes, but citrus can start to affect texture if left too long. If you need to go longer, consider removing most of the lemon juice. You also use a milder citrus. Another choice is reducing the marinade time and adding lemon zest.
What cuts of chicken can I use?
Boneless, skinless breasts or thighs work well. You can also marinate and cook bone-in pieces with adjusted cooking times.
How do I cook marinated chicken?
The easiest techniques are grilling, baking, or pan-searing. Cook until the internal temperature reaches 165°F (74°C).
What about the internal temperature?
Use a meat thermometer. The safe target is 165°F (74°C) for all chicken. Let rest a few minutes before slicing.
Can I bake, grill, or pan-sear the chicken?
Yes. Bake at 400°F (200°C) for 18–25 minutes, depending on thickness. You can also grill over medium-high heat. Alternatively, pan-sear on medium-high heat until cooked through.
Can I use dried garlic or lemon zest instead of fresh?
Fresh garlic and lemon juice give the brightest flavor. You can substitute with dried garlic and lemon zest if needed. You need to adjust the marinade time.
Can I reuse the marinade?
Do not reuse raw marinade that has been in contact with raw chicken. If you want extra sauce, reserve a piece before adding raw chicken and simmer it to kill any bacteria.
Can I freeze marinated chicken?
Yes. Freeze the raw, marinating chicken in a sealed bag for up to 3 months. Thaw in the fridge before cooking.
What should I serve with it?
Great with roasted vegetables, rice, quinoa, a fresh salad, or grilled potatoes. It also pairs well with a light yogurt sauce or herb butter.
Is this dish keto/low-carb or paleo-friendly?
Generally keto-friendly if served with low-carb sides; paleo-friendly when using paleo-approved ingredients (no sugar or non-paleo additives) and appropriate sides.
How should I store leftovers?
Store cooked chicken in an airtight container in the fridge for 3–4 days, or freeze for longer storage.
Lemon Garlic Marinated Chicken
Lemon Garlic Marinated Chicken is a deliciously zesty dish that combines the bright flavors of fresh lemon juice and garlic with tender chicken. Marinated for hours or overnight, the chicken absorbs the aromatic blend, resulting in a juicy and flavorful meal. It's perfect for grilling, roasting, or sautéing, and pairs wonderfully with a variety of sides. Ideal for family dinners or gatherings, this dish offers a refreshing twist that is sure to impress!
Ingredients
- 4 8 ounce boneless skinless chicken breasts
- 2 teaspoons coarse sea salt
- dash black pepper
- 2 tablespoons gluten-free Worcestershire Sauce
Lemon Garlic Marinade:
- 1/4 cup light olive oil
- 3 tablespoons lemon juice (1 juiced lemon)
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
Instructions
- Pound the Chicken: Place 2 boneless, skinless chicken breasts in plastic bags. Use a wooden rolling pin to pound the chicken. Flatten it until it reaches an even thickness. Start from the thickest part and work outward.
- Season the Chicken: Season both sides of the chicken breasts with coarse sea salt and a dash of pepper.
- Prepare the Marinade: In a small bowl, mix light olive oil, fresh lemon juice, garlic powder, and Italian seasoning. Add dried parsley and stir until well mixed.
- Marinate the Chicken: Place the seasoned chicken breasts in a resealable bag or bowl. Pour the marinade over the chicken and toss to coat evenly. Refrigerate for 30 minutes up to 4 hours to infuse the flavors.
- Cook the Chicken: Bring a frying pan, ideally cast iron or a Hexclad frying pan, to medium-high heat. Add 1 tablespoon of light olive oil and let it heat up.
- Drain and Cook: Remove the chicken from the marinade, allowing any excess to drip off. Carefully lay the chicken breasts in the hot frying pan. Cook for 3-5 minutes or until they are golden brown underneath.
- Add Flavor: Pour a few drops of Worcestershire sauce onto the top of the chicken.
- Flip and Finish Cooking: Flip the chicken breasts over. Cook for an extra 4-6 minutes. Make sure the internal temperature reaches at least 165°F (75°C).
- Rest the Chicken: Remove the chicken from the pan and place it on a plate to rest for 15 minutes before serving. This helps to keep the juices and keeps the chicken tender.
- Garnish: For an added touch, garnish the chicken with optional lemon slices before serving.
Enjoy!
Notes
Tenderizing the Chicken: Be careful not to over pound the chicken breasts. If you pound them too much, they can start to break down. This can make them become too thin.
Adding Oil: The chicken has already been marinating in oil. You do not have to add much oil to your pan before cooking. Just a little olive oil is perfect.
Browning: If the chicken browns too quickly on the bottom, reduce to medium heat. Cover with a lid to help the inside cook quicker.
Internal temperature: I recommend using a good meat thermometer. This tool takes the guesswork out of knowing when the chicken is cooked through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 193mgSodium: 168mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 70g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
