Description
A vibrant and flavorful Lemon Garlic Chicken recipe featuring marinated boneless skinless chicken breasts cooked to golden perfection in a skillet. Infused with fresh lemon, garlic, and Italian herbs, this dish is perfect for a quick and delicious weeknight dinner.
Ingredients
Marinade
- 2 lemons
- 1/4 cup extra virgin olive oil
- 5 large garlic cloves, crushed or minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped Italian parsley, plus more for garnish
Chicken
- 2 pounds boneless skinless chicken breasts (about 4 large breasts)
- Kosher salt
- Black pepper
- Extra virgin olive oil (for cooking, about 2 tablespoons)
Instructions
- Make the marinade: Zest and juice one lemon into a large bowl, saving the second lemon for garnish. Add olive oil, garlic, Italian seasoning, red pepper flakes (if using), and chopped parsley. Whisk everything together until combined, then set aside.
- Slice the chicken breasts into cutlets: Lay each chicken breast flat on a cutting board and, using a sharp knife, slice horizontally to create two thinner cutlets from each breast. If needed, gently pound the cutlets between plastic wrap to even thickness.
- Dry and season the chicken: Pat each chicken cutlet dry with paper towels. Generously season both sides with kosher salt and black pepper. Add the chicken to the marinade, turning the pieces to fully coat. Cover the bowl and refrigerate for 30 minutes up to 2 hours to marinate.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. When the oil shimmers, place chicken cutlets in the skillet without crowding. Cook for about 4 minutes per side, until both sides are golden brown and internal temperature reaches 160°F, with juices running clear.
- Rest the chicken: Remove chicken from heat and tent with foil. Let rest for 5 minutes, during which the internal temperature will rise to 165°F, ensuring the chicken is fully cooked with no pink inside. Meanwhile, slice the remaining lemon.
- Garnish and serve: Garnish the chicken cutlets with chopped parsley and lemon slices. Serve immediately, enjoying the bright and savory flavors.
Notes
- For even cooking, aim to pound chicken cutlets to uniform thickness if they are uneven.
- Red pepper flakes are optional for a mild heat boost – omit if you prefer no spice.
- Using a cast iron skillet enhances browning and flavor but a heavy-bottomed skillet will also work.
- Do not overcrowd the pan to ensure crisp searing; cook in batches if necessary.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
