This Greek lemon chicken recipe is made with thin chicken breast cutlets marinated in fresh lemon juice, garlic, olive oil, parsley, and Greek seasoning. The cutlets cook quickly in a skillet until golden outside and juicy in the middle.
Why You'll Love My Greek Lemon Chicken
- Quick Skillet Dinner: Thin chicken breast cutlets cook fast, so this is an easy recipe for busy days.
- Bright Lemon Flavor: Fresh lemon juice, garlic, olive oil, and Greek seasoning give the chicken a fresh, savory taste.
- Juicy Chicken Breasts: Slicing the chicken into cutlets helps them cook evenly without drying out.
- Easy to Serve: This chicken works well with potatoes, rice, salad, pita, or simple vegetables.
I make this Greek lemon chicken when I have chicken breasts in the fridge and want something fresh without turning on the oven. While the chicken marinates, I usually prepare Greek Lemon Potatoes, Tzatziki, or Marinated Tomatoes so the whole meal feels simple but complete.
I like this recipe because the lemon and garlic stay bright, while the hot skillet gives the chicken a golden edge. The cutlets cook faster than thicker chicken breasts, and the short rest keeps them juicy before slicing. It feels lighter than my Greek Chicken Thighs and quicker than my One Pan Greek Lemon Chicken and Potatoes.
Key Ingredients in Greek Lemon Chicken
You can find the complete recipe with measurements in the recipe card below, but these are the ingredients that make this Greek lemon chicken fresh, juicy, and full of flavor.
- Chicken Breasts: I slice boneless skinless chicken breasts into thin cutlets because they cook quickly and stay more even in the skillet.
- Fresh Lemon, Olive Oil, and Garlic: I love this simple mix because it gives the chicken a bright, savory flavor without needing a heavy sauce.
- Greek Seasoning, Salt, and Black Pepper: Greek seasoning brings the herby flavor, while salt and pepper help the chicken taste well seasoned from the first bite.
- Parsley and Red Pepper Flakes: I like adding parsley for freshness, and the red pepper flakes are optional when I want a little heat.
How to Make Greek Lemon Chicken Cutlets
This recipe comes together in four simple steps. Start the marinade before cooking the rest of dinner so the chicken has enough time to take on the lemon, garlic, and Greek seasoning. You can find the complete recipe with measurements in the recipe card below.
1. Prepare the Chicken and Make the Lemon Marinade: Cut the chicken into cutlets. Place in a dish with lemon juice, extra virgin olive oil, garlic, Greek seasoning, red pepper flakes (optional), and parsley. Toss to coat.
2. Marinate the Chicken: Cover and refrigerate for at least 1 hour, or overnight for more flavor.
3. Cook in the Skillet: Heat extra virgin olive oil in a skillet. Sear chicken 4-5 minutes per side until golden and cooked through.
4. Rest and Serve: Let the chicken rest for 5 minutes before serving.
Helpful Swaps
- Pre-Cut Chicken Cutlets: Use store-bought chicken cutlets if you want to save time, but watch them closely because thinner pieces cook faster.
- Greek Seasoning: Use your favorite Greek-style seasoning blend, but check the salt level before adding extra salt.
- Red Pepper Flakes: Leave them out for a milder chicken, or add a little more if you like gentle heat with the lemon and garlic.
Tips for Greek Lemon Chicken
Let the Chicken Sit Before Cooking: I take the chicken out of the fridge for a short time before cooking so it does not go into the skillet ice cold.
Use a Hot Skillet: The chicken browns better when the pan is properly hot, so I wait until the oil looks glossy before adding the cutlets.
Reheat Gently: I prefer reheating leftovers in a skillet over low heat because it keeps the chicken softer than microwaving it for too long.
Storage
I let the Greek lemon chicken cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
What to Serve with Greek Chicken
I like serving this Greek lemon chicken with warm pita bread or ciabatta, a simple cucumber and feta salad, or roasted potatoes when I want something light. It also works well over orzo, couscous, rice, or a simple bowl with lettuce, olives, red onion, and a little extra lemon juice.
For a heartier dinner, serve the chicken with crispy potato wedges, sautéed zucchini, or a chickpea salad. Leftovers are also great sliced into wraps, stuffed into pita pockets, or served cold over a lunch salad the next day.
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Recipe
Greek Lemon Chicken Recipe
Ingredients
For the Chicken
- 1 kg boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon extra virgin olive oil
For the Lemon Marinade
- 2 lemons - juiced
- 40 ml extra virgin olive oil
- 5 cloves garlic - minced
- 1 tablespoon Greek seasoning
- ½ teaspoon red pepper flakes - optional
- 15 g finely chopped Italian parsley
Instructions
- Slice 1 kg boneless skinless chicken breasts horizontally into even thin cutlets, pat them dry, and season both sides with 1 tsp salt and ½½ tsp freshly ground black pepper.
- Place the chicken cutlets in a shallow dish and add the juice of 2 lemons, 2 tbsp extra virgin olive oil, 5 cloves garlic , minced, 1 tbsp Greek seasoning, ½ tsp red pepper flakes, if using, and 15 g finely chopped Italian parsley.
- Turn the chicken until well coated, cover the dish, and refrigerate for at least 1 hour or overnight for deeper lemon and garlic flavor.
- Heat 40 ml extra virgin olive oil in a large skillet over medium-high heat, then cook the chicken cutlets in batches for 4 to 5 minutes per side until golden and the thickest part reaches 165°F (74°C).
- Rest the Greek lemon chicken for 5 minutes before slicing and serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
So flavorful and juicy! The lemon, garlic, and herbs make this Greek chicken a new favorite.