This recipe is super easy to make and absolutely delicious. It’s one of those quick and easy weeknight meals that you’ll want to keep forever because miraculously, even picky eaters tend to like it! All you have to do is pick a couple of easy sides to go with it, and you have yourself a full meal. Meals like this are what we grew up on, and we still love it just as much as we did decades ago. If you are tired of fighting with your kids to finish their dinner, this is the recipe for you. As a bonus, you’ll love it too!
Why Our Recipe
- Quick marinade with fresh lemon juice and herbs packs a punch in just 30 minutes.
- Made with simple ingredients you likely already have on hand.
- Goes with just about everything for meals that are easy to put together.
Chicken recipes don’t get much simpler or tastier than this. With a marinade made from fresh lemon juice, herbs, and pantry staples, this dish comes together quickly. Whether you’re looking for a weeknight dinner or a meal to impress, this recipe has you covered for both. It also goes with almost any side—think roasted veggies, fluffy rice, or a fresh green salad.
Ingredient Notes
- Boneless Skinless Chicken Breasts: Choose evenly sized breasts for consistent cooking. You can also use boneless skinless chicken thighs, they’ll just take longer to cook.
- Lemon Juice: Freshly squeezed lemon juice is going to give you the best flavor, but bottled lemon juice works too and it sure is convenient.
- Extra Virgin Olive Oil: Regular olive oil works as well as other neutral-flavored oils.
- Lemon Pepper: Lemon pepper is a mix of black pepper, lemon zest, and a pinch of garlic powder.
- Dried Basil and Oregano: We’re keeping it simple with dried herbs to make this dish as easy as possible.
Marinating Times
For this recipe, 30 minutes is all you need to pack in plenty of fresh, zesty flavor. It’s perfect for those busy weeknights when time isn’t on your side. If you have more time, though, you can let the chicken soak up the marinade for up to 8 hours.
Don’t go overboard. Marinating for too long—especially more than 12 hours—can actually make the chicken mushy because of the acid in the lemon juice.
A quick 15-minute marinade will still give you a little boost of flavor. Just toss the chicken in the marinade while you prep your sides, and you’re good to go!
How to Tell When Chicken is Done
Nobody likes dry chicken, so let’s make sure yours is perfectly juicy! The best way to know when it’s done is to check the internal temperature—it should hit 165°F.
No thermometer? No problem! You can use the touch test and a quick peek inside. Press on the thickest part of the chicken breast—if it feels springy but not mushy, you’re in good shape. Still not sure? Slice into the thickest part. The juices should run clear, and the meat should be white with no pink in sight.
Make it a Meal
Serve with Grains: Pair lemon chicken with a side of fluffy rice, quinoa, or couscous.
Add Vegetables: Roasted or steamed vegetables complement the zesty chicken well. Consider options like broccoli, asparagus, green beans, or dress up frozen vegetables for a quick and easy option.
Top A Salad: A fresh salad, whether it’s a simple green salad, a Caeser salad, or a more elaborate Greek salad, adds a refreshing element to the meal.
Include a Starch: For a heartier meal, add a starch like roasted or mashed potatoes, or even a slice of crusty bread to soak up the delicious juices from the chicken.
Pair with Pasta: Lemon chicken goes well with a simple pasta for a hearty and filling meal.
Freezer Option
Here’s a little kitchen hack: freeze your chicken right in the marinade! It marinates while it thaws—how easy is that? Just pop your chicken and marinade into a freezer-safe bag, press out as much air as you can, and freeze it.
When you’re ready to cook, thaw it in the fridge. This keeps things safe and gives the marinade plenty of time to work its magic. Depending on the size of your chicken pieces, thawing might take a few hours or overnight.
Storage and Reheating Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a skillet over medium-low heat for best results. Add a little olive oil or water to keep it moist, and heat until warmed through.
Reheat it in the microwave in 30-second increments, flipping the chicken halfway to ensure even heating. Be careful not to overheat, as this can dry out the chicken.
Easy and delicious. I used 2 chicken breasts, cut each diagonally in three. Used half ingredients, but 1 tsp basil, 1 tsp oregano, pepper and lemon zest instead of lemon pepper. Would definitely make again.
One of those recipes that you can’t believe how amazing its tastes for something so simple!
Wow! So easy so simple made with white rice and green beans so good!! I repeated this recipe because my husband loves it and requests it. Thank you rachel we enjoy this. We put the marinade in the cooking pan marinated poking holes not all the way but enough for the flavor to seep in.
Tried this recipe for dinner and found it to be “The Best” lemon chicken I have had! It was even easy to prepare. Thank you, Rachel, for sharing.. It’s definitely a keeper! o)(‘
This was delish, and had just enough flavor to not be sour or in a need of another sauce. Will definitely be keeping this recipe saved.
By far one of the best chicken dishes I ever had!
Tried but too sour for me,and the meat is dry, wonder how to make it more tender?
If your meat is dry it is because it is overcooked. Use a meat thermometer and cook your chicken to 165 degrees F.
I don’t have any lemon pepper what can i use instead please??
Grated lemon zest mixed with pepper.
How would I adjust the cook time and temp for bone in, skin-on chicken breasts?
The temperature will be the same, but you’ll need to increase the time by at least 10 minutes.
Thanks for making the recipes printable…I will try this again during the weekend..