Ingredients
Equipment
Method
- If using chicken breasts, you can either pound them to an even thickness (about 1/2 inch) for quicker and more uniform cooking, or cut them into bite-sized pieces if you prefer. For thighs, trim any excess fat. Pat the chicken dry with paper towels; this helps achieve a better sear.2 pounds boneless, skinless chicken breasts or thighs
- In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. This simple mixture is the foundation of our delicious flavor profile.2 tablespoons olive oil, 1 lemon, juiced, 4 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Place the chicken in a shallow dish or a resealable plastic bag. Pour about half of the lemon-garlic mixture over the chicken, ensuring each piece is well-coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes. Reserve the remaining half of the lemon-garlic mixture for later saucing.2 pounds boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 lemon, juiced, 4 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Heat a large skillet (cast iron works wonderfully here) over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for about 5–7 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). You may need to cook in batches.2 pounds boneless, skinless chicken breasts or thighs
- Once the chicken is cooked and removed from the skillet (place it on a plate and tent loosely with foil to keep warm), reduce the heat to medium. Add the reserved lemon-garlic mixture to the skillet. If using, add the tablespoon of butter now for an extra touch of richness.1 tablespoon butter
- Let the sauce simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan. This will help create a more intense flavor. The sauce should thicken slightly.
- Return the cooked chicken to the skillet. Toss the chicken in the sauce to coat evenly. Let it simmer for another minute or two, allowing the chicken to absorb the flavors.2 pounds boneless, skinless chicken breasts or thighs
- Serve the Lemon Garlic Chicken immediately. Garnish generously with freshly chopped parsley for a pop of color and freshness. This dish is divine served with rice, pasta, roasted vegetables, or a crisp salad.fresh parsley, chopped
Notes
Allow the chicken and any remaining sauce to cool completely at room temperature before storing. Transfer the chicken and sauce to an airtight container. It will stay fresh in the refrigerator for up to 3–4 days. For longer storage, freeze for up to 2–3 months. Reheat gently in a skillet with a splash of water or broth, or in the oven at 325°F (160°C), or in the microwave.
