Chicken dinners can get a little boring if you’re making the same thing every week. That’s why I love this lemon herb chicken recipe—it’s simple, quick, and bursting with fresh, citrusy flavor. The marinade is made with a mix of lemon juice, olive oil, garlic, and herbs. It’s the kind of dish you can whip up in 30 minutes, but it tastes like you spent hours on it.
Whether you’re meal prepping for the week or just need something fast for a Tuesday night, this one always hits the mark. Let me walk you through exactly how I make it.
What Is Lemon Herb Chicken?
Lemon herb chicken is chicken that’s been marinated or cooked with fresh lemon juice, olive oil, garlic, and a blend of herbs. It can be grilled, baked, or pan-seared. The result is juicy, flavorful meat with a slightly crispy outside and a bright, zesty taste.
It’s a clean, healthy meal that pairs perfectly with vegetables, rice, or salad.
Key Terms You Should Know:
- Lemon Zest: The outer yellow skin of a lemon. It adds pure citrus flavor without the acidity.
- Boneless Skinless Chicken Breasts: Lean cuts of chicken commonly used in quick, healthy meals.
- Marinate: To soak food in a seasoned liquid to add flavor and tenderness.
- Herbs: Usually refers to fresh or dried leaves of plants like thyme, rosemary, oregano, and parsley.
Why This Recipe Works
Here’s why I always come back to this dish:
- Quick to make: 15 minutes of prep, 15 to 20 minutes to cook.
- Healthy: Made with lean protein and heart-healthy olive oil.
- Flexible: Works with breasts, thighs, or even drumsticks.
- Meal-prep friendly: Keeps well in the fridge and reheats beautifully.
Gaps Filled from Competitor Content:
- Many articles skip variations (like using boneless chicken thighs).
- They don’t always explain how to store/reheat leftovers.
- Few mention how to adjust acidity if you’re sensitive to lemon.
- Cooking times often aren’t broken down by cut of chicken.
Let’s go deeper into the recipe itself.
Ingredients You’ll Need
Here’s everything I use to make this lemon herb chicken. You probably have most of it on hand already.
For the Marinade:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or 2 teaspoons fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken:
- 4 boneless skinless chicken breasts
(You can also use boneless thighs or tenders—just adjust cook time slightly)
How to Make Lemon Herb Chicken
Step-by-Step Instructions
1. Prep the marinade:
In a small bowl, whisk together the olive oil, lemon juice, zest, garlic, and herbs. Add salt and pepper.
2. Marinate the chicken:
Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, coating evenly. Marinate for at least 20 minutes (or up to 8 hours in the fridge).
3. Cook the chicken:
Heat a skillet over medium heat. Add a bit of oil if needed. Cook the chicken for 6–7 minutes per side, depending on thickness. The internal temperature should reach 165°F (75°C).
4. Rest, then serve:
Let the chicken rest for 5 minutes before slicing. This helps keep it juicy.
Tips for Best Results
- If you prefer a deeper lemon flavor, add extra zest instead of more juice (it won’t make it sour).
- For even cooking, pound the chicken to an even thickness before marinating.
- Want extra flavor? Reserve a spoonful of the marinade (before adding the raw chicken) and drizzle over the cooked chicken.
Perfect Pairings and Serving Ideas
This lemon herb chicken goes with just about anything. But here are a few of my favorite ways to serve it:
Side Dishes to Try
- Garlic Roasted Potatoes: Crispy on the outside, soft on the inside.
- Steamed Green Beans or Asparagus: Light and bright to match the lemon flavor.
- Simple Quinoa or Brown Rice: To soak up all those juices.
- Greek Salad: With cucumbers, olives, and feta—pairs beautifully with the citrus and herbs.
Make It a Meal Prep Star
This chicken holds up well for up to 4 days in the fridge. Just slice it up and store it in airtight containers. It’s great over salads, tossed into pasta, or stuffed in a wrap with fresh veggies and hummus.
Grill or Oven Option
Want to grill it? No problem.
Just preheat your grill to medium-high and cook the chicken for 6–7 minutes per side. You’ll get beautiful grill marks and even more flavor.
To bake: Preheat oven to 400°F (200°C), place the marinated chicken on a baking sheet, and roast for 20–25 minutes, or until juices run clear and internal temp hits 165°F.
Adjustments and Substitutions
- Too much lemon? Use half the juice and increase the olive oil slightly to mellow it out.
- No fresh herbs? Dried work fine. Use 1/3 the amount.
- Chicken thighs? Go for it—just cook a little longer since they take more time.
Storage and Reheating Tips
- Store: Refrigerate in a sealed container for up to 4 days.
- Reheat: Warm gently in a skillet or microwave. Add a splash of water or olive oil to prevent drying out.
- Freeze: You can freeze the cooked chicken for up to 2 months.
Nutritional Breakdown and Final Thoughts
Lemon herb chicken isn’t just tasty—it’s light and nourishing. Whether you’re eating clean, watching calories, or just love big flavor, this checks all the boxes.
Here’s a quick breakdown:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 280 |
| Protein | 33g |
| Fat | 14g |
| Carbohydrates | 2g |
| Fiber | 0g |
| Sugar | 0g |
| Sodium | 340mg |
Note: Values may vary based on the exact portion and ingredients used.
Zesty Lemon Herb Chicken
Ingredients
Method
- In a small bowl, mix the olive oil, lemon juice, lemon zest, garlic, salt, pepper, oregano, and thyme.
- Place the chicken in a zip-top bag or shallow dish. Pour the marinade over it and turn to coat. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
- If baking, preheat the oven to 400°F (200°C). If pan-searing, heat a nonstick skillet over medium heat.
- Oven: Bake for 20–25 minutes or until the internal temperature reaches 165°F (75°C).
- Skillet: Sear each side for about 6–7 minutes until golden brown and cooked through.
- Let the chicken rest for 5 minutes. Slice and sprinkle with fresh herbs if you’d like.
Notes
- If you’re sensitive to citrus, reduce lemon juice to 2 tbsp and skip the zest.
- Works great with chicken thighs too—just adjust the cooking time slightly.
- Store leftovers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
FAQ: Lemon Herb Chicken
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless chicken thighs are juicier and work just as well. Adjust cooking time slightly.
Q: How long should I marinate the chicken?
A: At least 30 minutes. For best results, marinate for 2–4 hours in the fridge.
Q: Can I grill it instead of baking?
A: Definitely. Medium-high heat for 6–7 minutes per side does the trick.
Q: Can I freeze the marinated chicken raw?
A: Yes, you can. Store it in a freezer bag and thaw in the fridge before cooking.
Q: Is this recipe kid-friendly?
A: Very. The lemon flavor is mild and you can tone it down more if needed.
Q: What herbs work best?
A: Fresh thyme, rosemary, parsley, and oregano are all great. Mix and match based on what you have.
