Lemon Garlic Chicken
This Lemon Garlic Chicken is a bright, flavorful weeknight main made with tender chicken cutlets, fresh lemon, garlic, olive oil, Italian herbs, and parsley. It cooks quickly in one skillet and delivers a simple, elegant meal that pairs beautifully with salads, roasted vegetables, pasta, or grain bowls.
Equipment
- Large cast iron skillet
- Cutting Board
- Sharp knife
- Large Mixing Bowl
- whisk
- Paper towels
- Plastic wrap
- Meat thermometer
- tongs
Ingredients
Chicken and Marinade
- 2 lemons zest and juice of one lemon, slice the second lemon for garnish
- 1/4 cup extra virgin olive oil for the marinade
- 2 tablespoons extra virgin olive oil for cooking
- 5 large cloves garlic crushed or minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes optional, for mild heat
- 1/4 cup Italian parsley chopped, plus more for garnish
- 2 pounds boneless skinless chicken breasts about 4 large breasts, sliced into thin cutlets
- kosher salt to taste
- black pepper to taste
Instructions
- Make the marinade: Zest and juice one lemon into a large bowl, then reserve the second lemon for serving. Add 1/4 cup olive oil, garlic, Italian seasoning, red pepper flakes if using, and 1/4 cup chopped parsley. Whisk until well combined.
- Slice the chicken: Place each chicken breast flat on a cutting board. Holding it steady with one hand, carefully slice horizontally through the breast to create thin cutlets. Pound lightly under plastic wrap if needed so the pieces are even in thickness.
- Season and marinate: Pat the chicken cutlets dry with paper towels. Season both sides with kosher salt and black pepper, then add them to the marinade. Turn to coat, cover, and refrigerate for 30 minutes or up to 2 hours.
- Cook the chicken: Heat a large cast iron skillet over medium heat and add 2 tablespoons olive oil. When the oil shimmers, add the chicken cutlets in a single layer without crowding. Sear for about 4 minutes per side, or until golden brown and mostly cooked through. Cook in batches if necessary.
- Rest: Remove the chicken from the skillet when the internal temperature reaches 160°F. Tent loosely with foil and rest for 5 minutes so the temperature rises to 165°F and the juices settle.
- Garnish and serve: Slice the reserved lemon. Plate the chicken, spoon any pan juices over the top, and garnish with fresh parsley and lemon slices. Serve immediately with roasted vegetables, salad, potatoes, pasta, or grains.
Notes
For the best texture, do not marinate thin chicken cutlets for more than 2 hours because the lemon juice can soften the meat too much.
Avoid overcrowding the skillet. Cook in batches so the chicken sears instead of steaming.
If the garlic begins to brown too quickly, reduce the heat slightly and remove any dark bits from the pan before continuing.
Boneless skinless chicken thighs can be used instead of breasts for a juicier variation, but the cooking time may need to be adjusted.
For a tangy pan sauce without alcohol, add a splash of chicken broth with capers after cooking the chicken, then simmer briefly and spoon over the cutlets.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or olive oil. Cooked chicken may also be frozen for up to 3 months.