Introduction

Lemon Garlic Chicken is a bright and flavorful dish perfect for a quick weeknight dinner or a casual weekend meal. Tender chicken breasts are marinated in a zesty lemon-garlic mixture, then cooked to juicy perfection using your preferred method. This versatile recipe is sure to become a family favorite.

A white square plate holds a meal with two grilled chicken breasts on the right side, showing clear brown grill marks and small green herb sprigs on top. Underneath the chicken are three grilled lemon slices with a slightly charred texture and golden-brown edges. On the left side of the plate, a bunch of green asparagus spears with some char marks lean against the chicken. The plate is set on a surface with a white marbled texture, next to a blue and white striped cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup olive oil
2 lemons (juiced and zested; about 1/4 cup juice)
4 cloves garlic (minced)
2 teaspoons fresh thyme leaves (minced; substitute with 1/2 teaspoon dried thyme or 1/4 teaspoon ground thyme)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds boneless chicken breasts (substitute with chicken thighs or tenders)

Instructions

Step 1: Mix the olive oil, lemon juice and zest, minced garlic, thyme, salt, and pepper in a gallon-sized freezer bag. Seal and shake to combine. Add the chicken to the bag, seal again, and massage to coat the chicken completely with the marinade.
Step 2: Refrigerate the sealed bag for at least 2 hours and up to 24 hours. To avoid spills, place the bag in a container while marinating.
Step 3: Cook the chicken using your preferred method:
- Bake: Preheat oven to 400°F. Place chicken in a lightly greased casserole dish or rimmed baking sheet. Bake uncovered for 20-25 minutes, or until the internal temperature reaches 165°F and no pink remains.
- Slow Cooker: Add chicken (with or without marinade) to the slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Avoid overcooking to keep chicken moist.
- Instant Pot: Combine chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot (use 1/3 cup broth plus 1/2 cup more if using an 8-quart). Seal lid and cook on high pressure for 7 minutes. Use quick release and drain excess liquid.
- Grill: Pound chicken to about 3/4 inch thickness or halve lengthwise for even cooking. Preheat grill to medium-high (400-450°F) and clean grates. Grill chicken for 4-6 minutes per side with the lid closed, until cooked through.
Step 4 (Optional): To make extra sauce, place leftover marinade in a small pot and bring to a rolling boil for at least 1 minute to ensure safety. Strain if desired, then spoon over cooked chicken for added flavor.

Tips & Variations

Use chicken thighs or tenders if you prefer juicier, more flavorful meat.
Pounding chicken breasts to uniform thickness helps them cook evenly and quickly.
For extra zest, add a pinch of red pepper flakes to the marinade for a subtle kick.
Fresh thyme brightens the flavor best, but dried thyme works well in a pinch.

Storage

Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat to keep the chicken moist. You can also freeze cooked chicken for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Two grilled chicken breasts with visible charred grill marks and small green herb leaves on top are placed on a white plate. Under the chicken, there are several grilled green asparagus spears arranged side by side on the left. Around the chicken and asparagus, lightly charred lemon slices add a yellow and brown color contrast. The plate rests on a white marbled surface with a blue and white checkered cloth partially visible on the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken overnight?

Yes, marinating for up to 24 hours intensifies the flavors and tenderizes the chicken, but no longer to ensure food safety.

Is it safe to use the leftover marinade as a sauce?

Only if you boil the marinade thoroughly for at least 1 minute to kill any bacteria from the raw chicken before using it as a sauce.