Hate reading? ME TOO! That’s why I’ve included some videos below.
I’ve got a treat for you! This lemon garlic chicken recipe is my go-to for a juicy chicken dinner with Mediterranean flavor. It’s perfect for those busy nights when you want something tasty but don’t have hours to spend in the kitchen.
What makes this dish special? I slice the chicken breasts into thinner cutlets. This little trick helps the meat soak up more flavor and cook evenly. The result? Tender, golden-brown chicken that’s bursting with zesty citrus and a hint of spice from red pepper flakes.
The best part? This easy weeknight dinner takes just 15 minutes to cook. So you can whip up a restaurant-quality meal without breaking a sweat. Let’s dive in and make some mouthwatering lemon garlic chicken!
Exact Ingredients List (+ Possible Substitutes)
I love this lemon garlic chicken recipe because it’s so versatile. The chicken marinade is the star of the show. Here’s what you’ll need:
- 4 boneless skinless chicken breasts
- 2 lemons, juiced
- 1/4 cup extra virgin olive oil
- 5 garlic cloves, minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped Italian parsley
- Kosher salt and black pepper to taste
- Chicken thighs instead of breasts (adjust cooking time)
- Dried herbs if fresh aren’t available
- Whole milk for a lighter sauce instead of half-and-half
The extra virgin olive oil and Italian seasoning are key to this chicken marinade. They infuse the meat with rich Mediterranean flavors. If you’re out of Italian seasoning, mix dried basil, oregano, and thyme for a similar taste.
Remember, the best chicken dishes start with quality ingredients. I always opt for organic, free-range chicken when possible. It makes a real difference in the final taste!
Instructions
Let’s make these tasty lemon garlic chicken cutlets! First, I mix lemon zest, lemon juice, olive oil, garlic, Italian seasoning, and parsley in a bowl. This mix will make our chicken super tasty.
Then, I slice chicken breasts into thin cutlets. I season them with salt and pepper. After, I put them in the marinade. They need to soak for at least 30 minutes, but 2 hours is even better.
When it’s time to cook, I heat a big skillet over medium heat. I put the marinated cutlets in the pan and let them cook for 4 minutes on each side. This makes them golden-brown and juicy.
After cooking, I put the chicken on a plate and cover it with foil. Letting it rest for 5 minutes makes the juices spread evenly. This makes the chicken moist and tender.
Sometimes, I make a creamy sauce. I cook shallots and garlic, add flour, then mix in half-and-half and chicken broth. The chicken cooks in this sauce until it’s covered in a yummy sauce.
- Marinate chicken for 30 minutes to 2 hours
- Pan-sear cutlets for 4 minutes per side
- Rest chicken under foil for 5 minutes
- Optional: Create a creamy sauce for extra indulgence
Tips, Tricks & Storing
I love cooking juicy chicken. I’ve learned a few tricks to make it perfect every time. The key is not overcooking. I use a meat thermometer to check when the internal temperature hits 160°F.
Then I let it rest, which allows the juices to redistribute.
Food safety is crucial. Always make sure the final internal temperature reaches 165°F. Here’s a tip: don’t marinate your chicken for more than 2 hours. The acidity can actually toughen the meat if left too long.
Got leftovers? No problem! Store them in an airtight container in the fridge for up to 3 days. When it’s time to reheat, try this trick:
- Add a splash of water or broth to prevent drying out
- Reheat gently on the stovetop or in the microwave on medium power
Following these tips ensures your chicken stays juicy and safe to eat, even as leftovers. Remember, proper storage and reheating are just as important as the initial cooking process.
“The secret to great chicken is in the details – from cooking to storing.”
Recipe Variations & Serving Suggestions
This lemon garlic chicken is super versatile! For a Mediterranean touch, I serve it with Italian roasted veggies or a Greek lettuce salad. These sides really bring out the zesty taste of the chicken.
When I want pasta, I put the chicken on orzo or linguine. The sauce sticks to the pasta, making it super tasty. Or, I use zucchini noodles for a lighter choice.
On quick weeknights, I go for salads. A fresh green salad or steamed green beans are perfect. Or, I add crusty bread for a filling meal.
To try something new, I add capers for a piccata flavor or sun-dried tomatoes for more taste. This recipe is so versatile!