Lemon Garlic Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
8 mins
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Marinating Time
30 mins
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Total Time
48 mins
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Servings
6
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Calories
2688 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Lemon Garlic Chicken
Description
This Lemon Garlic Chicken recipe prepares thin chicken cutlets from boneless, skinless breasts, allowing for quick and even cooking. The marinade combines fresh lemon zest and juice, crushed garlic, Italian seasoning, optional red pepper flakes for mild heat, chopped parsley, and olive oil. The acidity of the lemon both flavors and tenderizes the meat when marinated between 30 minutes and 2 hours, taking care not to exceed this time to avoid toughness.
Once marinated, the chicken is cooked using your preferred method until golden and cooked through. The thin cutlets ensure a tender texture and flavors that highlight lemon's brightness, garlic’s pungency, and the herb mix’s savory depth. This chicken works well paired with sides that complement its citrus-herb profile.
Chicken thighs can be substituted, but expect longer cooking times. The recipe also advises proper marinating to prevent toughening from acid and suggests using quality olive oil and fresh ingredients for best results.
Ingredients
For the chicken marinade:
- 2 lemon plural
- 1/4 cup extra virgin olive oil
- 5 garlic crushed or minced, large cloves
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup parsley plus more for garnish, Italian, chopped
For the chicken:
- 2 pounds chicken breast about 4 large chicken breasts, boneless skinless
- kosher salt
- black pepper
- extra virgin olive oil
Instructions
- Make the marinade: Zest and juice one of the lemons into a large bowl (save the other lemon for later). To the bowl, add olive oil, garlic, Italian seasoning, red pepper flakes, and parsley and whisk to combine. Set aside.
- Slice the breasts into cutlets: Place the chicken breast flat on a cutting board and position your non-dominant hand on top to hold it firmly. Using a sharp knife in your dominant hand, carefully slice the chicken breast horizontally starting with the thicker end and 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 a paper towel 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.
- 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 for about 4 minutes on each side, or until both sides are golden brown and the chicken is nearly cooked through. (Its juices should run clear.)
- Rest: When the internal temperature reaches 160°F, remove from the heat. Tent with foil and let the chicken rest for another 5 minutes. The chicken will come up to 165°F while it’s under the foil. There should be no pink on the inside. While it rests, slice the remaining lemon.
- Garnish and serve: Garnish the chicken with chopped parsley and lemon slices. Serve.
Notes
- Limit marinating time to 2 hours maximum to prevent lemon acidity from toughening the chicken.
- Chicken thighs can be used as a substitute but will require longer cooking times, especially if bone-in and skin-on.
- Using fresh herbs and good-quality olive oil enhances the flavor of the marinade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2688 kcal
% Daily Value*
| Calories | 268.8kcal | 13% |
| Carbohydrates | 4.8g | 2% |
| Protein | 32.8g | 66% |
| Fat | 13.1g | 20% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 7.7g | 39% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 96.8mg | 32% |
| Sodium | 181mg | 8% |
| Potassium | 642.6mg | 14% |
| Fiber | 1.4g | 6% |
| Sugar | 1g | 2% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 25mg | 28% |
| Calcium | 33.5mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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