Quick and Easy Lemon Chicken

Ingredients

• 4boneless, skinless chicken breasts
• 120 ml (½ cup)lemon juice (about 2 lemons)
• 30 ml (2 tablespoons)extra virgin olive oil
• 10 ml (2 teaspoons)lemon pepper
• 5 ml (1 teaspoon)dried basil
• 5 ml (1 teaspoon)dried oregano
• 1.25 ml (¼ teaspoon)salt

Instructions

1. 1

   Mix the marinade

   Put the 4 boneless, skinless chicken breasts in a gallon-size resealable plastic bag. Add the lemon juice, olive oil, lemon pepper, dried basil, dried oregano and salt.

2. 2

   Marinate the chicken

   Seal the bag and gently shake it so the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours for a deeper flavour.

3. 3

   Heat the skillet

   Set a heavy skillet over medium-high heat. Take the chicken out of the marinade and discard the leftover marinade.

4. 4

   Cook the chicken

   Put the chicken breasts in the hot skillet and cook for 6 to 7 minutes per side. They are ready when golden on both sides and the internal temperature reaches 74°C (165°F).

5. 5

   Rest the chicken

   Take the chicken out of the skillet and leave it to rest for 2 to 3 minutes before serving.

6. 6

   Serve hot

   Serve the chicken hot. If you like, garnish with freshly chopped parsley and lemon slices.

What is lemon chicken?

Lemon chicken is a broad name for chicken flavoured with lemon, and recipes vary across cuisines. This version is an American-style skillet supper, using a simple citrus, oil and dried-herb marinade.

The lemon brings sharpness, while lemon pepper, basil and oregano season the chicken without requiring a long list of ingredients. A quick sear gives the breasts a golden exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 24g protein, 6g carbs, 10g fat.

The chicken supplies most of the protein, while the lemon juice contributes a small amount of carbohydrate and the olive oil provides most of the fat. Pair a breast with vegetables and a suitable serving of rice or potatoes for a more complete plate.

Why marinate the chicken?

Marinade: Lemon juice, olive oil, lemon pepper, basil, oregano and salt coat the chicken before it goes into the pan. The recipe gives a range of at least 30 minutes and up to 8 hours in the refrigerator.

Even coating: Seal the bag and shake it gently so the seasoning reaches the surfaces of all four breasts. Discard the marinade after removing the chicken.

Getting a golden sear

Hot pan: Let the heavy skillet heat over medium-high before adding the chicken. A properly heated pan helps the outside brown as the chicken cooks.

Room to cook: Arrange the breasts in the pan without piling them on top of one another. If they do not fit comfortably, cook them in batches so they can sear.

How to check doneness

Temperature: Check the thickest part of each breast with a food thermometer; the recipe's target is 74°C (165°F). The suggested cooking time is 6 to 7 minutes per side, but the temperature is the key cue.

Resting: After cooking, leave the chicken to rest for 2 to 3 minutes. This also gives you time to prepare the optional parsley and lemon-slice garnish.

What to serve alongside

Fresh sides: Serve with a green salad or steamed vegetables to complement the lemon and herbs. These also add colour and freshness to the plate.

More substantial sides: Rice, potatoes or bread can make the chicken part of a heartier meal. Spoon any juices from the rested chicken over the sides if you wish.

Timing the meal

Marinating: The chicken needs at least 30 minutes in the refrigerator, with up to 8 hours allowed for a deeper flavour. Include this resting time in your meal planning.

Cooking: The method specifies 6 to 7 minutes per side, followed by a 2 to 3 minute rest. Prepare your side dishes while the chicken cooks, keeping the internal temperature check as your doneness guide.

Recipe notes & tips

• Use a resealable bag large enough for the chicken to sit in a single layer.
• Turn or gently shake the bag during marinating if the chicken is not evenly coated.
• Discard the marinade that touched raw chicken rather than using it as a sauce.
• Use a heavy skillet and allow it to heat before adding the chicken.
• Check the thickest part of each breast with a thermometer.
• Rest the chicken for 2 to 3 minutes before serving.

Variations

• Fresh herbs: Use chopped fresh basil or oregano in place of the dried herbs.
• Garlic: Add minced garlic to the marinade for an extra savoury note.
• Citrus mix: Replace some of the lemon juice with orange juice for a gentler citrus flavour.
• Spicy seasoning: Add a pinch of chilli flakes to the marinade for a little heat.
• Fresh garnish: Finish with chopped parsley and lemon slices, as suggested in the recipe.

Common mistakes to avoid

• Skipping the marinating time: Give the chicken at least 30 minutes in the refrigerator as directed.
• Crowding the skillet: Cook in batches if needed so the breasts have room to sear.
• Guessing doneness: Check that the thickest part reaches 74°C (165°F).
• Using leftover marinade: Discard it after removing the raw chicken.
• Cutting immediately: Rest the chicken for 2 to 3 minutes before serving.

How to store

Refrigerate leftover chicken in a covered container and use within 3 to 4 days. Reheat gently in a skillet or microwave until hot throughout; avoid prolonged heating, which can dry out the breasts.

Frequently asked questions