This easy lemon garlic chicken is made with juicy, tender chicken breast marinated in lemon juice, olive oil, garlic, and Italian herbs. Pan-seared on the stovetop until golden and ready in 20 minutes, this Mediterranean chicken dish is perfect for meal prep or busy weeknights.
I love recipes that are simple enough for busy days and taste delicious, and this lemon garlic chicken breast recipe is one of my favorites. A quick lemon garlic marinade keeps the pan-seared chicken breast juicy, tender, and packed with fresh lemon garlic flavor.
I like to cut the chicken breast into bite-sized pieces for this chicken dinner recipe because they cook quickly and evenly, making them perfect for meal prep.
Smaller pieces also absorb the lemon garlic marinade well, so every bite is spicy, tangy, and packed with flavor. If you prefer, you can also use boneless chicken thighs, which naturally stay juicy and tender during stovetop cooking.
I love serving this garlic lemon chicken with Mediterranean yellow rice and broccoli stir-fry for an easy meal prep. It's also delicious with salads, wraps, or Mediterranean roasted vegetables.
Like easy meal-prep recipes? Try my garlic butter chicken bites and black pepper chicken stir-fry.
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Lemon Garlic Chicken Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: Boneless, skinless chicken breast works best for this recipe. I cut it into bite-sized pieces so it cooks quickly and evenly, making it perfect for meal prep. You can also use boneless chicken thighs for a juicier option.
- Marinade: A simple marinade of lemon juice, olive oil, salt, and black pepper keeps the chicken flavorful and tender.
- Flavor base: Fresh garlic, Italian seasoning, and red pepper flakes (optional) add a delicious balance of garlicky, herby, and slightly spicy flavors to this stovetop chicken breast recipe.
- For cooking: Olive oil helps pan-sear the chicken until golden, while a splash of chicken broth creates a light sauce and keeps the chicken moist.
How to make Lemon Garlic Chicken
The secret to flavorful, juicy chicken breast is a quick marinade. Even 15 minutes is enough time for the chicken cubes to absorb the lemon, garlic, and herb flavors while you prep the remaining ingredients.
Marinate the Chicken (15 Minutes Before Cooking)
1) Add chicken breast cubes to a bowl with salt, black pepper, olive oil, and lemon juice. Mix well to coat the chicken evenly. Let it rest for 15 minutes while the chicken absorbs the lemon garlic flavors. This short marinade helps keep the chicken juicy and flavorful.
Pan-Sear the Chicken
2) Heat olive oil in a pan over medium heat. Add minced garlic and sauté for a few seconds until fragrant.
3) Add the marinated chicken pieces in a single layer. Avoid overcrowding the pan. Cook until the chicken is lightly golden, then flip and cook the other side until almost cooked through.
4) Add Italian seasoning and red pepper flakes. Toss well to coat.
5) Pour in chicken broth, cover, and cook on low heat for 5 minutes or until the chicken is cooked through.
6) Open the lid and spoon the pan juices over the chicken pieces to keep them juicy and flavorful. Taste and adjust salt or lemon juice if needed. I added an extra 1 teaspoon of lemon juice for a bright, fresh flavor.
7) Garnish with fresh parsley or cilantro and serve hot.
What to Serve with Lemon Garlic Chicken?
This chicken dish pairs well with a variety of sides. Serve it with Mediterranean yellow rice, mashed potatoes, pasta, broccoli stir-fry, Greek yogurt cucumber salad, Mediterranean chickpea salad, or roasted Mediterranean potatoes.
It's also delicious in wraps, sandwiches, or meal-prep bowls.
How to Store and Reheat
Store leftover lemon garlic chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over low heat until heated through. You can also microwave it in short intervals, adding a splash of chicken broth or water if needed to keep the chicken moist.
Recipe Tips
- Don't overcrowd the pan. Arrange the chicken in a single layer with a little space between each piece. If the pan is crowded, the chicken will release moisture and steam instead of developing a golden, flavorful crust. Cook in batches if needed.
- Don't overcook the chicken. Chicken breast cooks quickly and can dry out if left on the heat for too long. Cook just until the internal temperature reaches 165°F (74°C), then remove it from the heat and toss it in the pan juices to keep it tender and juicy.
Recipe FAQs
Yes. You can use boneless, skinless chicken thighs instead of chicken breast. Chicken thighs stay naturally juicy and work well with this lemon garlic marinade. Adjust the cooking time as needed since thighs may take slightly longer to cook.
For this recipe, 15 minutes is enough for the chicken cubes to absorb the lemon garlic flavor. Avoid marinating chicken in lemon juice for too long, as the acidity can change the texture of the chicken.
Cutting chicken breast into bite-sized pieces helps it cook quickly and evenly. Avoid overcrowding the pan, which can make the chicken release water instead of browning. Cook until the chicken reaches an internal temperature of 165°F (74°C) to keep it tender and juicy.
Yes. it is great for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to keep it juicy.
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Recipe Card
Lemon Garlic Chicken Breast
Video
Equipment
- 1 Mixing bowl
- 1 Heavy-bottomed pan
Ingredients
For marinating
- 2 chicken breasts, cut into cubes
- Salt to taste
- ½ teaspoon black pepper powder
- 1 teaspoon olive oil
- 2 teaspoon lemon juice
For cooking
- 2 teaspoon olive oil
- 2 teaspoon garlic finely chopped or minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 teaspoon chicken broth (add more if required)
- Parsley or coriander leaves for garnish
Instructions
- Add chicken cubes to a bowl with salt, black pepper, olive oil, and lemon juice. Mix well and let it rest for 15 minutes to absorb the flavors.
- Heat 2 teaspoon olive oil in a pan over medium heat. Add minced garlic and sauté for a few seconds until fragrant. Be careful not to burn the garlic.
- Add the marinated chicken pieces in a single layer. Avoid overcrowding the pan so the chicken cooks evenly and gets a light golden color.
- Cook for a few minutes, then flip the chicken pieces and cook the other side until lightly golden.
- Sprinkle Italian seasoning and red pepper flakes. Toss well to coat the chicken.
- Add chicken broth, cover, and cook on low heat for about 5 minutes or until the chicken is cooked through.
- Open the lid and toss the chicken with the flavorful pan juices. Garnish with chopped parsley or coriander leaves and serve hot.
Notes
- Marinate the chicken for at least 15 minutes. This helps the chicken breast stay juicy and absorb the lemon garlic flavor.
- Cut the chicken into equal-sized pieces so they cook evenly.
- Cook in a single layer. Avoid overcrowding the pan, or the chicken will steam instead of getting a golden crust.
- Use medium heat. This cooks the chicken evenly without burning the garlic.
- Use fresh garlic and lemon juice for the best flavor.
- Don't overcook the chicken breast. Cook just until the internal temperature reaches 165°F (74°C) to keep it tender and juicy.
- Add a splash of chicken broth. It creates a light, flavorful pan sauce and helps keep the chicken moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
James
Delicious cooking post. I appreciate the detailed post.
Preeti Nayak
Thanks James 🙂