There’s something about the zesty burst of lemon mingling with the rich aroma of garlic that just makes chicken feel like a warm hug, isn’t there? This recipe is a breeze, perfect for meal preppers and flavor seekers alike—though sometimes I just make it to fill the kitchen with that delightful smell. Whether you’re planning a week’s worth of meals or just want a simple, satisfying dish, this will have your taste buds doing a little happy dance.
Steps
- Prepare the Marinade: Zest and juice one lemon into a large bowl. Add olive oil, crushed garlic, Italian seasoning, optional red pepper flakes, and chopped parsley. Whisk everything together until well combined and set aside.
- Slice the Chicken: Lay each chicken breast flat on a cutting board. Hold it steady with your non-dominant hand and slice horizontally with a sharp knife, starting from the thick end. You should end up with two thin cutlets per breast.
- Season and Marinate: Pat the chicken dry with a paper towel. Season both sides generously with kosher salt and black pepper. Submerge the cutlets in the marinade, turning them to ensure even coating. Cover the bowl and refrigerate for at least 30 minutes, but no longer than 2 hours.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Once the oil shimmers, place the marinated chicken pieces in the skillet without overcrowding. Cook each side for about 4 minutes until golden brown and nearly cooked through.
- Rest the Chicken: Once the internal temperature reaches 160°F, remove the chicken from the heat. Tent it loosely with foil and let it rest for 5 minutes, allowing the temperature to reach 165°F and the center to become fully cooked.
- Garnish and Serve: While the chicken is resting, slice the remaining lemon. Garnish the chicken with chopped parsley and lemon slices before serving. Enjoy it whole or slice it as desired.
Ingredients
- 2 lemons (zest and juice from one, slices from the other)
- 1/4 cup high-quality 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 flat-leaf Italian parsley (plus additional for garnish)
- 2 pounds boneless, skinless chicken breasts (approximately 4 large breasts)
- Kosher salt (to taste)
- Black pepper (to taste)
- Additional extra virgin olive oil for cooking
Nutritional Values
Calories: 1075.2kcal | Carbohydrates: 19.2g | Protein: 131.2g | Fat: 52.4g | Saturated Fat: 8.4g | Polyunsaturated Fat: 6.4g | Monounsaturated Fat: 30.8g | Trans Fat: 0.08g | Cholesterol: 387.2mg | Sodium: 724mg | Potassium: 2570.4mg | Fiber: 5.6g | Sugar: 4g | Vitamin A: 1288IU | Vitamin C: 100mg | Calcium: 134mg | Iron: 4.8mg
FAQ
- How long should I marinate the chicken for the lemon garlic recipe?
- It’s recommended to marinate the chicken for at least 30 minutes but no longer than two hours. This ensures the chicken absorbs the flavors without the acidity toughening the meat.
- Can I use chicken thighs instead of chicken breasts for this recipe?
- Yes, you can substitute chicken thighs for chicken breasts. If you opt for bone-in, skin-on thighs, allocate about 10 minutes per side when cooking.
- What should I do if the chicken breasts are uneven in thickness?
- To ensure even cooking, slice the chicken breasts into thinner, more uniform cutlets. If necessary, you can also flatten them slightly using a kitchen mallet.
- How can I tell when the chicken is properly cooked?
- The chicken is done when its internal temperature reaches 165°F. You can remove it from heat at 160°F and let it rest under foil for about 5 minutes, during which it will continue to cook.
- What are some good side dishes to serve with lemon garlic chicken?
- Lemon garlic chicken pairs well with a variety of sides such as roasted vegetables, a fresh salad, or Mediterranean-style grains like couscous or quinoa.
Tips
- Slice Evenly: To ensure even cooking, slice the chicken breasts into thinner cutlets. This helps avoid the common issue of one side being overcooked while the other remains undercooked.
- Limit Marination Time: Only marinate the chicken for a maximum of two hours. The lemon juice’s acidity can start to toughen the meat if left for too long.
- Rest Before Serving: After cooking, allow the chicken to rest covered with foil for about 5 minutes. This helps the juices redistribute throughout the meat, ensuring a juicy and tender result.
- Substitute Options: Consider using chicken thighs as an alternative to breasts. If choosing bone-in, skin-on thighs, allocate about 10 minutes per side for thorough cooking.
Equipment
- Cast Iron Skillet – Essential for pan-searing the chicken to get a golden brown exterior.
- Kitchen Mallet – Useful for flattening the chicken cutlets if necessary.
- Meat Thermometer – To ensure the chicken reaches the correct internal temperature of 165°F.
- Zester – For zesting the lemon used in the marinade.
- Garlic Press (optional) – For crushing or mincing garlic cloves.
