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Lemon Chicken Recipe
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Lemon Chicken Recipe

Lemon Chicken is a bright and flavorful dish with a perfect balance of tangy citrus and savory seasonings. This easy recipe features juicy chicken breasts marinated in a lemon-garlic sauce, then pan-seared or baked to perfection. Ready in just 30 minutes, it’s a perfect weeknight meal that pairs well with rice, vegetables, or pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon honey optional, for balance
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup chicken broth
  • 1 tablespoon butter for extra richness
  • Fresh parsley and lemon slices for garnish

Method
 

  1. In a small bowl, whisk together the lemon juice, lemon zest, garlic, Dijon mustard, olive oil, honey, oregano, salt, pepper, and paprika. Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
  2. Pan-Seared Method: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil, then place the marinated chicken in the skillet. Cook for 5–6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from the pan and let rest.
  3. Baked Method: Preheat the oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20–25 minutes until fully cooked.
  4. In the same skillet, add chicken broth and butter, scraping up any browned bits from the pan. Let it simmer for 2 minutes, then pour over the cooked chicken for extra moisture and flavor.
  5. Slice the chicken and garnish with fresh parsley and lemon slices. Serve hot with rice, roasted vegetables, or a fresh salad.

Notes

  • Make Ahead: Marinate the chicken up to 24 hours in advance for extra flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm gently in a skillet over low heat or microwave for 1–2 minutes.
  • Freezing: Freeze marinated raw chicken for up to 3 months. Thaw overnight before cooking.