Lemon Herb Chicken
This super simple Lemon Herb Chicken is a versatile, flavorful, and easy chicken dinner! Made with staple ingredients, this yummy chicken is ready in 30 minutes or less.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Italian, Italian-American
Servings: 4 servings
Calories: 441kcal
- 2 pounds chicken breasts
- 8 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 2 whole lemons, juice and zest
- 2 teaspoons kosher salt
- 2 teaspoons Italian seasoning
- 1 teaspoon oregano
- 3 tablespoons unsalted butter
- ½ teaspoon red pepper flakes (optional and to taste)
- ½ teaspoon black pepper (or to taste)
- lemon slices, fresh chopped parsley and oregano for garnish
In a large bowl, add raw chicken, about 1 tablespoon of olive oil, the lemon juice and zest, plus all of the salt and seasonings. Toss to combine and coat all sides of the chicken. Set aside for 10-15 minutes to marinate.
Meanwhile, heat a skillet over medium heat. When time to cook, melt butter in a skillet, and add chicken in a single layer. Don't overcrowd the pan, you may have to cook the chicken in batches. Cook for 4-5 minutes on each side, or until the chicken reaches at least 165°F.
Allow to rest for 5-10 minutes before cutting in. Garnish with fresh parsley, oregano, and lemon slices. Enjoy!
Store in an airtight container in the fridge for up to 5 days.
- Spices can be adjusted to suit your personal preferences.
- Fresh herbs are optional.
- Don't marinate the chicken with lemon juice for much longer than 20 minutes, as the high acidity will cook begin to cook the chicken.
- For a full list of substitutions and variations, please visit the body of this post.
Calories: 441kcal | Carbohydrates: 3g | Protein: 49g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 1433mg | Potassium: 894mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 432IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg