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Lemon garlic chicken breasts topped with chopped parsley, served with lemon slices on a white plate.

Lemon Garlic Chicken Breast

This lemon garlic chicken breast is marinated with fresh lemon, garlic, parsley, herbs, and olive oil, then pan-seared until golden and juicy. Thin chicken cutlets cook evenly, making this a fresh Mediterranean-style dinner that is easy to serve with potatoes, rice, salad, or warm bread.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 16 minutes
Additional time35 minutes
Total Time 1 hour 1 minute

Ingredients

For the Chicken

  • 1 kg boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon extra virgin olive oil for cooking

For the Chicken Marinade

  • Juice of 2 lemons about ⅓ cup (80 ml)
  • 40 ml extra virgin olive oil
  • 6 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • 15 g finely chopped Italian parsley

Instructions

  • Slice 1 kg boneless skinless chicken breasts horizontally into thin, even cutlets. Season both sides with 1 tsp salt and ½ tsp black pepper, then place them in a large shallow dish. 
  • Add the juice of 2 lemons, about ⅓ cup (80 ml), 40 ml extra virgin olive oil, 6 cloves garlic , minced, 1 tbsp Italian seasoning, ½ tsp red pepper flakes, and 15 g finely chopped Italian parsley. Turn the chicken until fully coated, cover, and refrigerate for at least 30 minutes or up to 4 hours. 
  • Heat 2 tbsp extra virgin olive oil in a large skillet or grill pan over medium heat. Cook the chicken cutlets in a single layer, working in batches if needed, for about 4 minutes per side until golden and the thickest part reaches 165°F / 74°C. 
  • Transfer the chicken to a plate and rest for 5 minutes before slicing or serving. 

Notes

Use Fresh Lemon Juice: Fresh lemon juice gives the marinade its bright flavour, so I would not use bottled lemon juice here. 
Do not Marinate For Too Long: I find 30 minutes is enough, but you can leave the chicken for up to 4 hours for a stronger lemon garlic flavour. 
Cook in Batches: Do not overcrowd the skillet, or the chicken will steam instead of turning golden. 
Rest before Slicing: Let the chicken rest for 5 minutes after cooking so it stays juicy when you cut into it. 

Nutrition

Calories: 294kcal | Carbohydrates: 2g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 586mg | Potassium: 659mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 325IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg
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