This lemon herb chicken recipe delivers juicy, flavorful chicken with a vibrant marinade. The bright lemon, garlic, and fresh herbs create a simple yet impressive main course. It’s a versatile dish perfect for any occasion.
Nothing beats a great Lemon Herb Chicken. Whether you're a fan of Chicken Recipes or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Lemon Herb Chicken
- Juicy & Flavorful: The marinade ensures every bite is moist and packed with herby goodness.
- Surprisingly Versatile: Serve it hot, cold in salads, or shredded for endless meals.
- Intoxicating Aroma: Your kitchen will smell amazing with garlic, lemon, and herbs.
- Fundamental Skill: Master a foolproof method for perfectly cooked chicken.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (or 6 thighs)
- 3 tbsp extra virgin olive oil
- Juice of 2 large lemons (about 1/4 cup)
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
Tools: A large bowl or zip-top bag for marinating, a sharp knife and cutting board, a microplane or zester, a measuring spoon set, and a large skillet (oven-safe if you plan to finish it in the oven).
Notes: Don’t skip the fresh herbs—they make a world of difference. The lemon zest adds intense citrus oils that the juice alone can’t provide.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 15 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken to an even thickness. This is the single best trick for perfectly cooked chicken that isn’t dry on the thin end and raw in the middle. Just place the breasts between two pieces of plastic wrap and gently pound them to about 3/4-inch thick.
- Don’t skimp on the marinating time. Even 30 minutes makes a huge difference, but if you can let it go for a few hours in the fridge, the flavor will be even more profound. The acid in the lemon juice also helps tenderize the meat.
- Use fresh lemon juice. I know it’s easier to grab the bottle, but the flavor from freshly squeezed lemons is brighter, cleaner, and without that slightly bitter, preserved taste. It’s worth the extra minute of effort.
- Let the chicken come to room temperature. Before you cook it, take the marinated chicken out of the fridge for about 15-20 minutes. This helps it cook more evenly, so you get a beautiful sear on the outside without the inside being underdone.
How to Make Lemon Herb Chicken
Step 1: Create the Marinade. In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, oregano, salt, pepper, and red pepper flakes if using. You’ll notice the mixture will emulsify slightly and become wonderfully fragrant. This is your flavor powerhouse.
Step 2: Marinate the Chicken. Add your chicken pieces to the bowl (or a zip-top bag) and toss them thoroughly, making sure every nook and cranny is coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. Any longer and the acid can start to break down the chicken’s texture too much, making it a little mushy.
Step 3: Preheat and Pat Dry. When you’re ready to cook, take the chicken out of the fridge to take the chill off. Heat a large skillet over medium-high heat. A crucial step here is to use paper towels to pat the chicken pieces dry. This might seem counterintuitive, but a dry surface is the secret to getting a gorgeous, golden-brown sear instead of steaming the chicken.
Step 4: Sear the Chicken. Add a tablespoon of olive oil to the hot skillet. Carefully place the chicken in the pan, being careful not to crowd it—you might need to cook in two batches. Let it cook undisturbed for 5-7 minutes. You’re looking for a deep golden-brown crust to form. You’ll know it’s ready to flip when the edges look opaque and it releases easily from the pan.
Step 5: Flip and Finish Cooking. Flip the chicken and cook for another 5-7 minutes on the other side. To check for doneness, the internal temperature should read 165°F (74°C) on an instant-read thermometer inserted into the thickest part. The chicken should feel firm to the touch, and the juices should run clear. If you’re using thicker pieces, you can finish them in a 375°F (190°C) oven for a few minutes to cook through without burning the outside.
Step 6: Rest and Serve. This is non-negotiable! Transfer the cooked chicken to a clean cutting board or plate and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat. If you cut into it immediately, all those precious juices will end up on your plate, leaving the chicken dry. After resting, you can slice it and serve it with any accumulated pan juices spooned over the top.
Storage & Freshness Guide
- Fridge: Store cooled leftovers in an airtight container for 3-4 days.
- Freezer: Freeze marinated raw chicken or cooked chicken in a freezer-safe bag for up to 3 months.
- Reviving: Reheat gently in a skillet with a splash of water or broth to maintain moisture.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, rich potatoes are the perfect canvas for the bright, lemony sauce from the chicken.
- Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette echoes the chicken’s flavors and adds a fresh, crisp contrast.
- Roasted Asparagus — Toss asparagus in olive oil, salt, and pepper and roast until tender. The earthy veggie soaks up the chicken’s juices beautifully.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrus and herbal notes are a natural pairing that will highlight the lemon and thyme in the dish.
- Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate and continues the refreshing citrus theme with every sip.
- Pale Ale or IPA — The beer’s slight bitterness and citrusy hop profile can stand up to the robust garlic and herb flavors wonderfully.
Something Sweet
- Lemon Sorbet — A light, palate-cleansing dessert that doubles down on the citrus theme in the most refreshing way possible.
- Almond Cake — The nutty, moist cake provides a lovely, gentle sweetness that doesn’t overpower the meal’s savory notes.
- Fresh Berry Salad — Mixed berries with a hint of mint and a drizzle of honey offer a simple, healthy, and vibrant end to the meal.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry before cooking. If the chicken is wet, it will steam in the pan instead of searing, and you’ll miss out on that beautiful, flavorful crust that makes this dish so special.
- Mistake: Moving the chicken around in the pan. I know it’s tempting to fiddle, but you have to let it sit! Leaving it alone for a full 5-7 minutes allows that gorgeous browning—called the Maillard reaction—to occur.
- Mistake: Skipping the rest time. Cutting into the chicken the second it comes out of the pan is a recipe for dry meat. Letting it rest for five minutes allows the muscle fibers to relax and reabsorb all the juices.
- Mistake: Over-marinating with lemon juice. While marinating is key, leaving the chicken in the acidic lemon juice for more than 4 hours can start to break down the proteins, giving it a weird, chalky texture.
Expert Tips
- Tip: Use an instant-read thermometer. This is the ultimate tool for perfectly cooked chicken every single time. Guessing by color or time alone is a gamble; 165°F (74°C) in the thickest part is your foolproof target.
- Tip: Make a quick pan sauce. After removing the chicken, add a splash of chicken broth or white wine to the hot pan. Scrape up all those browned bits (the fond), let it reduce slightly, and stir in a pat of cold butter for a luxurious, easy sauce.
- Tip: Butterfly your chicken breasts. If you don’t have a meat mallet to pound them, simply slice them horizontally almost all the way through and open them up like a book. This creates an even thickness for fast, even cooking.
- Tip: Batch cook for meal prep. This chicken is fantastic for making ahead. Cook a double batch, let it cool, and slice or shred it. It will keep in the fridge for up to 4 days, ready to be tossed into salads, wraps, and grain bowls.
FAQs
Can I use dried herbs instead of fresh?
You can, but the flavor will be more muted and earthy rather than bright and vibrant. If you must substitute, use one-third the amount of dried herbs since they are more concentrated. So, for 1 tablespoon of fresh rosemary, use 1 teaspoon of dried. Honestly, for this recipe, fresh herbs are really worth seeking out.
How do I know when the chicken is done without a thermometer?
The most reliable way is with a thermometer, but if you don’t have one, you can press on the chicken with your finger. Properly cooked chicken will feel firm and spring back. You can also pierce the thickest part with a knife; the juices should run completely clear, not pink. This method is less precise, so be cautious.
Can I bake this lemon herb chicken instead of pan-searing it?
Absolutely! For baking, preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish and pour any extra marinade over the top. Bake for 20-25 minutes, or until it reaches 165°F internally. You won’t get the same sear, but it’s a great hands-off method.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for 3-4 days. To reheat, I recommend gently warming it in a skillet with a tiny splash of water or broth over low heat to keep it moist. The microwave can make it rubbery if you’re not careful.
Can I freeze the marinated chicken?
Yes, this is a fantastic meal prep trick! Place the chicken and marinade in a freezer-safe bag, squeeze out the air, and freeze for up to 3 months. Thaw it completely in the refrigerator before cooking. The acid in the lemon juice may slightly change the texture over long freezing, but the flavor will still be great.
Lemon Herb Chicken
Make juicy, flavorful Lemon Herb Chicken with this easy recipe. A bright, herby marinade creates a perfect main course. Get the simple steps and cook it tonight!
Ingredients
For the Marinade:
-
3 tbsp extra virgin olive oil
-
1/4 cup Juice of 2 large lemons
-
1 Zest of 1 lemon
-
4 cloves garlic (minced)
-
1 tbsp fresh rosemary (finely chopped)
-
1 tbsp fresh thyme leaves
-
1 tsp dried oregano
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp freshly cracked black pepper
-
1/4 tsp red pepper flakes (optional, for a little heat)
For the Chicken:
-
4 boneless, skinless chicken breasts (or 6 thighs)
Instructions
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In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, oregano, salt, pepper, and red pepper flakes if using.01
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Add your chicken pieces to the bowl (or a zip-top bag) and toss them thoroughly, making sure every nook and cranny is coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.02
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When you’re ready to cook, take the chicken out of the fridge to take the chill off. Heat a large skillet over medium-high heat. Use paper towels to pat the chicken pieces dry.03
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Add a tablespoon of olive oil to the hot skillet. Carefully place the chicken in the pan, being careful not to crowd it—you might need to cook in two batches. Let it cook undisturbed for 5-7 minutes.04
-
Flip the chicken and cook for another 5-7 minutes on the other side. To check for doneness, the internal temperature should read 165°F (74°C) on an instant-read thermometer inserted into the thickest part. If you’re using thicker pieces, you can finish them in a 375°F (190°C) oven for a few minutes to cook through without burning the outside.05
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Transfer the cooked chicken to a clean cutting board or plate and let it rest for at least 5 minutes. After resting, you can slice it and serve it with any accumulated pan juices spooned over the top.06
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