If you are tired of making the same chicken breast recipes for dinner, you are going to love this Lemon Garlic Chicken Breast recipe. It takes only a few minutes to prepare and with the help of a simple homemade marinade, you will have tender chicken that is full of flavor.
The marinade is extremely easy to make and only requires a few basic ingredients. Although marinating chicken might seem like an extra step, it’s absolutely worth it.
The combination of zesty lemon, garlic, and Italian seasoning creates a perfectly balanced sauce that keeps the chicken tender. Not to mention that it infuses the chicken with a light and refreshing flavor that pairs well with just about any side dish.

Another great thing about Lemon Garlic Chicken Breast is that you can serve it in a variety of ways. First and foremost it works as the centerpiece of your meal when you serve it with a side of roasted vegetables, a salad, or some pasta.
However, you can also slice it up and use it in a wrap, sandwich, or even on top of a salad or grain bowl. So even though you may be cooking for two, you might want to go ahead and make extra and use the meat over the next few days, but in different ways.
Lemon Garlic Chicken Breast Marinade
The marinade for this recipe is a mix of lemon juice, olive oil, garlic, Italian seasoning, red pepper flakes (if you like a little heat), and fresh parsley. Here is why the marinade will make your chicken breasts both flavorful and tender:
Lemon zest and juice: The acidity in lemon juice helps break down proteins in the chicken, which tenderizes the meat and allows it to absorb flavors more deeply.
*This sounds silly, but be sure to zest the lemon before cutting it in half. The zest is the yellow color, outermost layer of the lemon peel. It adds a ton of flavor to the marinade and you shouldn’t skip adding it because it contains fragrant oils that add a ton of flavor. However, be sure to use a fine grater or a microplane to zest the lemon, being careful to avoid the white pith underneath, which can be bitter.
Olive oil: This adds richness and helps coat the chicken evenly, locking in moisture during cooking.
Garlic and Italian seasoning: These bring bold, savory flavors to the dish.
Parsley: Fresh parsley adds a bright, herb note that compliments the lemon and garlic.

Marinating for at least 30 minutes gives the chicken time to soak up all these flavors. However, you don’t want to go beyond two hours because the acid in the lemon juice can start to break down the chicken too much, making it mushy.
No time to marinate? Then be sure to make my Rosemary Chicken Breast instead.
How to Cut a Large Chicken Breast in Half
If you’re working with a large chicken breast, you’ll want to cut it in half to create two thinner pieces. This ensures the chicken cooks evenly and absorbs the marinade better. Here’s how to do it:
- Place the chicken breast on a cutting board and push down on it to steady it with your non-dominant hand.
- Using a sharp knife, carefully slice horizontally through the middle of the chicken breast, keeping the blade parallel to the cutting board.
- Continue slicing until you have two equal pieces. Take your time to ensure even cuts.
However, if you already have two thin chicken breast cutlets, you can skip cutting the chicken in half. The key here is to use thinner chicken pieces so that they not only cook faster but it will also help them to get that perfect golden sear without overcooking the chicken.

Lemon Garlic Chicken Breast Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
Chicken Marinade
- 1 lemon
- 1/4 cup extra virgin olive oil
- 3 large garlic cloves crushed or minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped parsley, plus more for garnish
Chicken Breast Ingredients
- 1 large chicken breast (or 2 thin cutlets)
- Kosher salt
- Fresh Ground Black pepper
- Extra virgin olive oil
INSTRUCTIONS
1. Prepare the Marinade:
Zest the lemon and set the zest aside. Cut the lemon in half and juice one half into a large bowl. Save the other half for later.
To the bowl, add 1/4 cup of olive oil, minced garlic, Italian seasoning, red pepper flakes (if using), and 2 tablespoons of chopped parsley. Whisk everything together to combine.
2. Cut and Season the Chicken:
If using a large chicken breast, cut it in half as described above.
Pat the chicken dry with a paper towel and season generously with kosher salt and black pepper on both sides.
3. Marinate the Chicken:
Place the chicken in the bowl with the marinade, turning to coat each piece thoroughly.
Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours.

4. Cook the Chicken:
Heat 1 tablespoon of olive oil in a medium cast-iron skillet over medium heat. Once the oil is hot remove the chicken from the marinade and let any excess drip off (discard the marinade). Place the chicken in the skillet.
Sear the chicken for about 4 minutes on each side, or until it’s golden brown and the internal temperature reaches 160°F.
How to Know When Chicken Is Done
Cooking chicken to the right temperature is key for both safety and flavor. Undercooked chicken can be unsafe, while overcooked chicken turns dry and tough. Here’s how to ensure your chicken is perfectly done:
- Use a thermometer: An instant-read digital thermometer is your best friend for cooking chicken. Insert it into the thickest part of the meat. The chicken is ready to be removed from the skillet when it reaches an internal temperature of 160°F. As it rests it will continue to cook and reach the safe consumption temperature of 165°F.
- Visual cues: The chicken should be golden brown on the outside. When you cut into it, the juices should run clear, not pink.
- Resting time: Once the chicken is cooked, remove it from the heat, cover it and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist.
Rest and Serve:
- Remove the chicken from the skillet and let it rest on a platter for 5 minutes.
- Slice the remaining lemon half and garnish the chicken with lemon slices and additional chopped parsley.
- Serve immediately.

Serving Suggestions
Lemon Garlic Chicken Breast pairs beautifully with a variety of sides. Here are a few ideas:
- Vegetables: Steamed broccoli, roasted asparagus, or a simple green salad.
- Carbs: Rice, quinoa, or mashed potatoes.
- Bread: Serve with a dinner roll or piece of bread to soak up any leftover juices from the chicken.
Storing Lemon Garlic Chicken Breast Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken in a skillet over low heat with a splash of water or broth to prevent it from drying out. You can also microwave it, but use 50% power to keep the chicken moist.
Lemon Garlic Chicken Breast is a straightforward recipe that delivers great flavor with minimal effort. Whether you’re making this for a weeknight dinner or a special meal, it’s a recipe you’ll want to keep in your rotation.
Enjoy! Mary
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Lemon Garlic Chicken Breast
Turn your plain tasteless chicken breasts into this tender and delicious Lemon Garlic Chicken Breast recipe that is easy to prepare!
Ingredients
Chicken Marinade:
- 1 lemon
- 1/4 cup extra virgin olive oil
- 3 large garlic cloves crushed or minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes or cayenne pepper powder (optional)
- 2 tablespoons chopped parsley, plus more for garnish
For the chicken:
- 1 large chicken breast (or 2 thin cutlets)
- Kosher salt
- Fresh Ground Black pepper
- Extra virgin olive oil
Instructions
- Marinade Instructions: Zest the lemon then cut it in half and juice one half. Place the zest and juice in a large bowl (save the other half for later). To the bowl, add olive oil, garlic, Italian seasoning, red pepper flakes, and parsley and whisk to combine. Set aside.
- Cut the Chicken Breasts: If you have one large chicken breast, cut it in half (parallel to the cutting board ) to make 2 thinner chicken breasts.
- Season the Chicken: Pat each chicken breast dry with a paper towel. Then sprinkle a generous amount of salt and pepper on both sides. Add the chicken to the bowl with the marinade and turn to coat. Cover the bowl and place in the refrigerator for 30 minutes and up to 2 hours. (Don't go longer than 2 hours as the chicken meat will start to turn mushy).
- Cook the Chicken: In a medium cast iron skillet set over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, remove the chicken from the marinade and add the chicken breasts in the skillet (discard the marinade). Sear for about 4 minutes on each side, or until both sides are golden brown and the chicken has reached an internal temperature of 160°F when checked with an instant read digital thermometer.
- Rest: Remove the chicken from the skillet and place on a platter and cover and let rest for 5 minutes. While it rests, slice the remaining half of a lemon.
- Serve: Garnish the chicken with lemon slices either placed below the chicken or on top of the chicken. And top with chopped fresh parsley.
Notes
- Serve with roasted vegetables, mashed potatoes and a side salad for a complete meal. You can also use the chicken breast as the main protein in wraps, sandwiches, salads and grain bowls.
- Store leftovers in a covered container in the refrigerator for up to 4 days.
Recipe provided by iCookfortwo.com
Nutrition Information
Yield 3Amount Per Serving Calories 282Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 34mgSodium 138mgCarbohydrates 5gFiber 1gSugar 1gProtein 13g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.