Lemon Chicken Breasts Recipe

A sheet pan of lemon chicken with fresh herbs and lemon slices.

5 from 3 votes

Fresh, flavorful lemon-marinated chicken breasts are pan-seared to tender, juicy perfection, and they are delicious! Garlic, pepper, lemon, fresh herbs, and chicken are tied together to make the perfect flavor combo.

Prep Time10

Cook Time20

Marinating Time30

Total Time1

Course: Dinner

Cuisine: American

Keyword: chicken breast recipes, chicken recipes, lemon pepper chicken

Servings:

Calories: 274kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

4 tablespoons lemon juice
3 tablespoons olive oil
3 cloves garlic, minced
2 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh parsley
½ tablespoon salt to taste
1 teaspoon fresh ground black pepper
2 pounds boneless skinless chicken breasts
4 tablespoons vegetable oil, divided
2 tablespoons butter, divided

Instructions

In a small mixing bowl, whisk together the lemon juice, olive oil, minced garlic, chopped rosemary, thyme, parsley, salt, and black pepper.
Place the chicken breasts in a large ziplock bag and pour the marinade over the chicken. Seal the bag tightly and shake it gently to evenly coat the chicken with the marinade.
Marinate the chicken in the fridge for at least 30 minutes, or up to 2 hours.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add a couple of chicken breasts to the skillet (don't crowd the skillet) and cook for 5 to 6 minutes; flip the chicken breasts over, add 1 tablespoon of butter, swirl butter around, and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165˚F. Cooking time will always depend on the thickness of the chicken breasts.
Remove the chicken breasts from the skillet and repeat the cooking process with the remaining chicken breasts. Add more oil and/or butter if needed.
Let the chicken breasts rest for 5 minutes before cutting.
Garnish with fresh chopped parsley and a slice of lemon.
Serve the lemon chicken with your favorite sides, such as roasted vegetables or rice.

Notes

Chicken: This recipe is for boneless skinless chicken breasts. You can use chicken thighs, too, but you'll have to increase the cooking time.
Fresh herbs: You can use any combination of fresh or dried herbs that you like. Tip: 2 teaspoons of fresh herbs is equivalent to 1/4 teaspoon dried.
Cooking Oil: I suggest using vegetable oil for cooking the chicken because it has a high smoke point. If you can, try to avoid using olive oil.
Don’t Crowd the Pan: Cook the chicken in batches so that the chicken has room to sizzle and doesn’t end up steaming or simmering in its juices.
Thermometer: The only way to tell if the chicken is cooked through and cooked to an ideal temperature is by using an Instant Read Meat Thermometer. Chicken breasts are cooked through when the internal temperature registers at 165°F.
Store leftovers in an airtight container and refrigerate them for 3 to 4 days. Reheat in a covered skillet over low heat just until the chicken is warmed through.
If you’d like to freeze the chicken breasts, cool them to about room temperature first. Then place the chicken in a freezer container or freezer bag, mark it with the date, and store in your freezer for up to 3 months.

Nutrition