This lemon garlic chicken is the kind of recipe I turn to on weeknights when I want something quick but still special. It’s bright, citrusy, garlicky, with a subtle hint of heat if you want it, and best of all—it stays tender and juicy.

I can’t tell you how many times I’ve fought the dry chicken battle. It’s such a letdown to bite in and find it stringy. I’ve learned that slicing the breasts into thin cutlets and marinating them with lemon, garlic, and olive oil is my secret weapon for juicy chicken, every single time.

This one is my family’s request all year. We’ll serve it with salads in the summer, roasted potatoes in the winter, or tuck the leftovers into wraps and sandwiches for lunch the next day. It’s just that versatile.

Why I Keep Coming Back to This Recipe

• Fast but Flavorful – Once marinated, the chicken cooks in about 15 minutes. Perfect for those nights when everyone’s starving and patience is running thin.
• Bright, Zesty Marinade – Fresh lemon juice, garlic, and herbs soak right in. That citrus note really wakes up the taste buds.
• Always Juicy – Slicing into cutlets helps it cook evenly so you don’t have to stress about raw spots or overcooking.
• Customizable Heat – Add as much or as little red pepper as you want. Some nights I skip it for the kids.
• Pairs with Anything – Salads, grains, veggies, bread—you name it. It’s a true weeknight hero.

What You’ll Need (And Why I Love These Ingredients)

Chicken Breasts – I like to use boneless, skinless chicken breasts because they’re lean and widely available. But if you’re in the mood for something richer, thighs work wonderfully. They’re forgiving and juicy, even if you get distracted for a minute (which happens to me more often than I’d admit).

Lemon – Both zest and juice are important here. The zest gives a fragrant citrus aroma that hits you as soon as it hits the pan, while the juice tenderizes the chicken and adds brightness.

Garlic – I go for fresh cloves, either minced or smashed. The flavor seeps into the chicken while marinating and mellows nicely when cooked.

Olive Oil – This coats the chicken and keeps it moist while cooking. It’s the backbone of so many of my quick marinades.

Italian Seasoning – An easy shortcut that adds a savory herbal note without fussing with five separate jars.

Red Pepper Flakes – Totally optional, but they bring just enough heat to keep things interesting. I’ll usually do half for the kids and half with extra for me.

Parsley – I love using flat-leaf parsley. It’s fresh, slightly peppery, and brightens up the finished dish.

Salt and Black Pepper – Don’t underestimate these. A big pinch of kosher salt on both sides goes a long way in making the chicken truly flavorful.

How I Make This Chicken on Busy Weeknights

Marinate the Chicken (At Least 30 Minutes Ahead)
I like to zest and juice a lemon right into a big bowl. Add olive oil, minced garlic, Italian seasoning, parsley, red pepper flakes if using, salt, and black pepper. Whisk it all together—your kitchen will already smell amazing.

For the chicken, I slice the breasts into thin cutlets. This is my favorite trick for even cooking. No more half-raw, half-dry chicken. If they’re still too thick, I cover them with plastic wrap and give them a gentle whack with a rolling pin.

Dry the chicken well with paper towels so the marinade sticks better. Add the cutlets to the bowl and turn to coat. Cover and pop them in the fridge for 30 minutes, or up to 2 hours if you want to prep ahead.

Cooking the Chicken
When you’re ready to cook, heat olive oil in a large skillet over medium heat. I love using my cast iron—it gives such a nice sear.

Once the oil shimmers, add the chicken in a single layer. Don’t crowd the pan; work in batches if you need to.

Cook about 4 minutes per side. You’re looking for a golden-brown crust and juices that run clear. I use my instant-read thermometer for peace of mind—it should hit 160°F before you take it off the heat.

Tent the chicken with foil for 5 minutes. This resting time lets it finish cooking gently up to 165°F and keeps it juicy.

Finishing Touches
While the chicken rests, I slice another lemon for garnish. I love how the fresh citrus on top really makes the whole dish pop. Sprinkle with chopped parsley and you’re done.

Serve the chicken whole or sliced. It’s beautiful either way and incredibly inviting on a platter with bright lemon slices.

Favorite Ways to Serve This Dish

This chicken is so flexible that I rely on it for all kinds of meals.

• Toss it over a big green salad with cucumbers, tomatoes, and feta.
• Serve it with roasted or mashed potatoes for a cozy meal.
• Pair it with rice pilaf or quinoa bowls.
• Wrap leftovers in pita with tzatziki and crisp veggies for an easy lunch.
• Serve it with grilled veggies in the summer—zucchini, peppers, eggplant.
• Add it to pasta tossed with olive oil, lemon juice, and more garlic.

My Go-To Tips for Success

• Slice those chicken breasts nice and thin so they cook evenly and quickly.
• Don’t skip the marinade. Even 30 minutes makes a big difference in flavor and tenderness.
• Pat the chicken dry before marinating so the coating sticks better.
• Don’t rush the sear. Let the pan do its work for a golden crust.
• Rest the chicken. Those 5 minutes make it juicy every time.

This lemon garlic chicken is one of those recipes that just works. It’s the sort of dish you make once and then never need to look at a recipe for again because it’s so simple, reliable, and customizable.

Try other recipes:

• Copycat KFC Chicken
• Chicken Katsu Sauce
• Jamaican Jerk Seasoning