Lemon Garlic Chicken | The Mediterranean Dish (2024)

Learn how to cook chicken breasts on the stove with this easy lemon garlic chicken recipe! A vibrant citrus marinade with a little red pepper for a slight spicy kick, creates tender, juicy, and flavorful chicken breasts. Cooks in 15 minutes!

I’ve said it once and I’ll say it again: juicy is always the goal! This lemon garlic chicken breast recipe follows this philosophy, using the same tried-and-true technique from my grilled chicken breast and baked chicken breast recipes. This time, I’m pan-searing them in a skillet for a golden brown exterior, and tender–and, yes, JUICY–center.

The impossible choice with chicken breast is that one side is very thick while the other is very thin. That means you often overcook one side, or, worse, undercook the other. The secret is: you don’t have to settle for dry chicken!

For this lemon garlic chicken recipe, I slice the chicken into thinner cutlets so they’re even all the way through then I give them a good soak in flavorful, lemon garlic marinade amped up with red pepper flakes, and Italian seasoning. Flavorful and cooked in less than 15 minutes! It’s a win-win.

Ingredients for Lemon Garlic Chicken

This ingredient list is pretty short, which is part of the beauty of this lemon garlic chicken recipe. The chicken is seasoned simply with aromatic spices and just a touch of red pepper flakes for a little kick. The lemon and garlic to do all the talking!

• Flavor makers. Lemon, garlic, red pepper flakes (optional), salt, pepper, and Italian seasoning gives the chicken breast its bold Mediterranean flavor. You can make the Italian seasoning yourself using my easy recipe, or pick up a jar in the spice section of your local grocery store.
• Olive oil. Enriches the marinade, flavoring the chicken and keeping the lean meat juicy. Any high-quality extra virgin variety will do–you can find my favorites at our shop.
• Parsley. Grab the flat leaf Italian variety, as it tends to be more delicate and less bitter than its curly cousin.
• Chicken. I use lean chicken breasts for this recipe, but you can also substitute chicken thighs if you’d like. If you substitute chicken thighs, budget about 10 minutes per side–especially if you’re using the bone-in, skin-on variety.

How to Make Lemon Garlic Chicken

Be sure to budget at least a half hour for the marinade so the chicken can soak up all that delicious flavor. From there, it comes together in less than 15 minutes! To make it:

At Least 30 Minutes Before Cooking: Marinate the Chicken

• Make the marinade. Zest and juice one lemon into a large bowl. Add ¼ cup olive oil, 5 crushed or minced garlic cloves (use minced for a stronger flavor), 1 ½ teaspoons of Italian seasoning, and ¼ cup of chopped parsley. Optionally, add ½ teaspoon of red pepper flakes. Whisk to combine and set aside.
• Slice the breasts into cutlets.Place the chicken breast flat on a cutting board and position your non-dominant hand on top. Using a sharp knife in your dominant hand, carefully slice the chicken breast horizontally. Start with the thicker end and cut all the way through to the thin end. You should end up with two thin cutlets for each chicken breast. If the cutlets still need to flatten a bit, cover with plastic wrap and pound with a kitchen mallet (optional).
• Dry and season the chicken. Use paper towels to pat the chicken dry. Season with a big pinch of kosher salt and black pepper on both sides. Add the chicken to the marinade and turn to coat. Cover the bowl and place in the fridge for 30 minutes and up to 2 hours. This is a great time to get any sides ready! See below for my suggestions.

Pan-sear the chicken:

• Cook the chicken. In a large cast iron skillet set over medium heat, add 2 tablespoons of olive oil. Once the oil begins to shimmer, arrange the chicken pieces in the skillet. Do this in batches if you need to as you do not want to crowd the pan. Sear until both sides are golden brown and the chicken is nearly cooked through, about 4 minutes per side. (Its juices should run clear.)
• Rest. When the chicken’s internal temperature reaches 160°F, remove it from the heat. Tent with foil and let the chicken rest for another 5 minutes. The chicken will come up to 165°F and completely lose its pink center while it’s under the foil. While it rests, trim and cut a lemon into slices.
• Garnish and serve. Garnish the chicken with chopped parsley and lemon slices. Serve whole or sliced.

What to Serve with Lemon Garlic Chicken

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