This Mediterranean Chicken Breast recipe delivers juicy, herb-packed chicken with vibrant Mediterranean flavors. The simple lemon-garlic marinade keeps the chicken incredibly moist and flavorful. It’s an easy, impressive meal perfect for any night.
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Why You’ll Love This Mediterranean Chicken Breast
- Juicy & tender: Marinade locks in moisture for perfectly cooked chicken every time.
- Bright, vibrant flavor: Fresh lemon, garlic, and oregano create a sunny, herby taste.
- Versatile pairing: Complements rice, salads, or pita—adapts to any meal.
- Minimal effort: Marinating does the work for an impressive, easy result.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150–180 g each)
- 60 ml extra virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- 3 garlic cloves, minced
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 1 medium red onion, sliced
- 1 lemon, sliced into rounds
- Fresh parsley for garnish
Tools: A large mixing bowl, a ziplock bag or shallow dish for marinating, a sharp knife, a cutting board, a skillet or grill pan (oven-safe if finishing in the oven), and tongs.
Notes: Using good-quality olive oil and fresh lemon juice really makes a difference here—they carry the flavors so well. And don’t skip the smoked paprika; it adds a subtle warmth that rounds everything out beautifully.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Pound the chicken to even thickness. This is my number one tip! Chicken breasts are often thicker at one end, which leads to uneven cooking. Gently pound them to about 2 cm thickness for perfect, even results.
- Don’t rush the marinade. Even 30 minutes helps, but if you can let it sit for 2–4 hours (or overnight), the flavor penetration is incredible. The acid in the lemon tenderizes the chicken, making it even more succulent.
- Use fresh herbs if you can. Fresh oregano has a brighter, more aromatic quality than dried. That said, dried works perfectly well—just use a third of the amount since dried herbs are more concentrated.
- Let the chicken come to room temperature. Take the chicken out of the fridge about 20 minutes before cooking. This helps it cook more evenly, so you avoid a cold center or overcooked edges.
How to Make Mediterranean Chicken Breast
Step 1: Start by preparing your chicken. If your chicken breasts are uneven, place them between two pieces of parchment paper and gently pound them with a rolling pin or meat mallet until they’re an even thickness—about 2 cm is perfect. This might feel like a small step, but honestly, it’s the secret to juicy, evenly cooked chicken every single time.
Step 2: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. You’ll notice the marinade coming together with a beautiful, fragrant aroma. Taste a tiny drop on a spoon—it should be tangy, herby, and well-balanced. Adjust the salt if needed.
Step 3: Add the chicken breasts to the marinade, turning to coat them thoroughly. I like to use a ziplock bag for this—it’s less messy and you can really massage the marinade into every nook. Throw in the sliced red onion and lemon rounds too. Seal the bag, press out any excess air, and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 4: When you’re ready to cook, take the chicken out of the fridge and let it sit at room temperature for about 20 minutes. Preheat your skillet or grill pan over medium-high heat. You want it nice and hot—a drop of water should sizzle and evaporate on contact.
Step 5: Remove the chicken from the marinade, letting any excess drip off. Reserve the onion and lemon slices. Place the chicken in the hot skillet—you should hear a satisfying sizzle. Cook for 5–7 minutes on the first side, until you have a beautiful golden-brown sear. The edges will start to look opaque.
Step 6: Flip the chicken and add the reserved onion and lemon slices to the pan around the chicken. Cook for another 5–7 minutes. The internal temperature should reach 74°C when checked with a meat thermometer. If you’re finishing in the oven, you can transfer the whole skillet to a preheated 190°C oven for the last 5–7 minutes instead.
Step 7: Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This is non-negotiable—resting allows the juices to redistribute throughout the meat. If you cut into it right away, those precious juices will run out, and you’ll lose that wonderful moisture.
Step 8: While the chicken rests, you can briefly sauté the onion and lemon slices in the pan juices until they’re softened and slightly caramelized. Serve the chicken topped with the onions, lemons, and a generous sprinkle of fresh parsley. The lemons will be tender and mellow—perfect for squeezing over everything.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended after marinating and cooking—texture may turn rubbery.
- Reviving: Reheat gently in a covered skillet with a splash of water or broth to retain moisture.
Serving Suggestions
Complementary Dishes
- Lemon Herb Rice Pilaf — The fluffy, fragrant rice soaks up the delicious pan juices beautifully, making every bite a perfect balance.
- Greek Salad with Feta and Olives — The crisp, salty, tangy salad provides a refreshing contrast to the warm, savory chicken.
- Roasted Asparagus with Garlic — The earthy, tender asparagus complements the herby notes in the chicken and adds a lovely green element to the plate.
Drinks
- A crisp, dry Rosé — Its bright acidity and subtle fruitiness cut through the richness of the dish and enhance the Mediterranean vibe.
- Sparkling Water with Lemon and Mint — A refreshing, non-alcoholic option that cleanses the palate and highlights the citrus notes in the chicken.
- A light Greek Assyrtiko white wine — This wine’ mineral edge and citrus aromas mirror the flavors in the dish, creating a harmonious pairing.
Something Sweet
- Baklava with Honey and Walnuts — The flaky, nutty, syrupy pastry is a classic Mediterranean dessert that feels like a celebratory finish.
- Lemon Sorbet — It’s light, zingy, and cleanses the palate perfectly after the savory main course, leaving you feeling refreshed.
- Yogurt with Honey and Figs — Simple, elegant, and creamy, this dessert echoes the regional flavors without being too heavy.
Top Mistakes to Avoid
- Over-marinating with acidic ingredients. While marinating is great, leaving chicken in a highly acidic marinade (like this one with lots of lemon) for more than 4–6 hours can start to break down the proteins too much, giving the surface a mushy texture.
- Moving the chicken too soon in the pan. When you first place the chicken in the hot pan, let it sear undisturbed. If you try to move it too early, it will stick and you’ll tear the beautiful crust you’re trying to build.
- Skipping the rest time. I know it’s tempting to dig right in, but cutting into the chicken immediately after cooking lets all the juices escape onto the cutting board instead of staying in the meat. Patience rewards you with juiciness.
- Crowding the pan. If your skillet is too small for all four breasts, cook them in two batches. Overcrowding steams the chicken instead of searing it, and you’ll miss out on that gorgeous golden color.
Expert Tips
- Tip: Use a meat thermometer for perfect doneness every time. Chicken is done at 74°C. Pull it off the heat at about 71°C—the residual heat will carry it the rest of the way as it rests, preventing overcooking.
- Tip: Add a tablespoon of Greek yogurt to the marinade. It sounds unconventional, but the lactic acid tenderizes the chicken gently, and it helps the herbs and spices cling to the surface for maximum flavor.
- Tip: For extra flavor, char the lemon slices in the pan alongside the chicken. The slight bitterness and caramelization add a wonderful depth that balances the dish’s brightness.
- Tip: If you have time, brine the chicken breasts for 30 minutes in a saltwater solution (1 tablespoon salt per cup of water) before marinating. This ensures incredible juiciness from the inside out, especially for lean cuts like breast.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are more forgiving and have a richer flavor due to their higher fat content. They’ll need a slightly longer cooking time—about 8–10 minutes per side—until the internal temperature reaches 74°C. The marinade works wonderfully with them, and you might find you prefer the extra juiciness thighs provide.
How long can I store the leftovers?
Leftover chicken will keep in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold in salads or gently reheat it in a covered skillet with a splash of water or chicken broth to keep it moist. I don’t recommend freezing after marinating and cooking, as the texture can become a bit rubbery upon thawing.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken up to 24 hours in advance—just keep it sealed in the fridge. You can also prep the onion and lemon slices ahead. Cooking is best done fresh, but if you must, you can fully cook the chicken, refrigerate, and gently reheat before serving. The flavor actually deepens overnight!
What if I don’t have a skillet or grill pan?
No problem! You can bake this chicken in a preheated 200°C oven for 20–25 minutes, or until it reaches 74°C internally. Place the chicken and marinade ingredients in a baking dish—it will be less seared but still incredibly flavorful and juicy. You could also use an air fryer at 190°C for about 15 minutes, flipping halfway.
Is this recipe gluten-free and dairy-free?
Yes, as written, this Mediterranean Chicken Breast is naturally both gluten-free and dairy-free. Just double-check any pre-made spice blends you use to ensure no hidden gluten, and you’re good to go. It’s a fantastic option for various dietary needs without any special adjustments.
Mediterranean Chicken Breast
Make juicy, flavorful Mediterranean Chicken Breast with an easy lemon-garlic marinade. Perfect for a quick, healthy dinner. Get the simple recipe now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 150–180 g each)
-
60 ml extra virgin olive oil
-
1 large lemon juice (about 3 tablespoons)
-
3 garlic cloves (minced)
-
1 tbsp fresh oregano (chopped (or 1 tsp dried))
-
1 tsp dried thyme
-
0.5 tsp smoked paprika
-
0.5 tsp sea salt (plus more to taste)
-
0.25 tsp freshly ground black pepper
-
1 medium red onion (sliced)
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1 lemon (sliced into rounds)
-
fresh parsley (for garnish)
Instructions
-
Start by preparing your chicken. If your chicken breasts are uneven, place them between two pieces of parchment paper and gently pound them with a rolling pin or meat mallet until they’re an even thickness—about 2 cm is perfect. This might feel like a small step, but honestly, it’s the secret to juicy, evenly cooked chicken every single time.01
-
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. You’ll notice the marinade coming together with a beautiful, fragrant aroma. Taste a tiny drop on a spoon—it should be tangy, herby, and well-balanced. Adjust the salt if needed.02
-
Add the chicken breasts to the marinade, turning to coat them thoroughly. I like to use a ziplock bag for this—it’s less messy and you can really massage the marinade into every nook. Throw in the sliced red onion and lemon rounds too. Seal the bag, press out any excess air, and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.03
-
When you’re ready to cook, take the chicken out of the fridge and let it sit at room temperature for about 20 minutes. Preheat your skillet or grill pan over medium-high heat. You want it nice and hot—a drop of water should sizzle and evaporate on contact.04
-
Remove the chicken from the marinade, letting any excess drip off. Reserve the onion and lemon slices. Place the chicken in the hot skillet—you should hear a satisfying sizzle. Cook for 5–7 minutes on the first side, until you have a beautiful golden-brown sear. The edges will start to look opaque.05
-
Flip the chicken and add the reserved onion and lemon slices to the pan around the chicken. Cook for another 5–7 minutes. The internal temperature should reach 74°C when checked with a meat thermometer. If you’re finishing in the oven, you can transfer the whole skillet to a preheated 190°C oven for the last 5–7 minutes instead.06
-
Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This is non-negotiable—resting allows the juices to redistribute throughout the meat. If you cut into it right away, those precious juices will run out, and you’ll lose that wonderful moisture.07
-
While the chicken rests, you can briefly sauté the onion and lemon slices in the pan juices until they’re softened and slightly caramelized. Serve the chicken topped with the onions, lemons, and a generous sprinkle of fresh parsley. The lemons will be tender and mellow—perfect for squeezing over everything.08
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