Skillet lemon chicken breasts with herbs is a savory dish which the most simplest and delicious chicken marinade giving you the best ever and easiest lemon chicken breasts that is perfect for any weeknights! This dish is fantastic under the budget meals that everyone would love. Who’s in for easy weeknight dinner?
We love this easy one pan/one skillet recipes like these. The marinade may sound too simple but trust me you get an ultra flavorful dish. We are talking about chicken bursting with flavors of freshness from lemon juice, herbs and a well-balanced seasoning of salt and pepper. Chicken breasts are the most economical cuts and like most of you I prefer chicken breasts too as it do fit in my daily budget of feeding a family of 4.
This lemon chicken has definitely become my favorite go-to recipe when I’m pressed on time to cook up a meal for my family. I simply marinate chicken breasts, cook it on skillet for 7 minutes each side, garnish and serve it with rice. Yes it’s damn simple recipe, but tastes fabulous. Let’s not forget, it’s filling and nutritious as well. So there you go, ticks many boxes on your menu planning list.
Why should you add this lemon chicken recipe to your menu planning list?
Under the budget – keeping your grocery bill in check
Quick marinade – using basic ingredients
On the dinner table in 15 minutes – pre plan and marinate it ahead
Nutritious, filling and fabulous!
Tastes outrageously delicious!
Chicken Breast or Thigh!
While chicken breasts are cheaper and faster to cook, some people do not prefer chicken breasts for one simple reason – breasts are hard to cook as it turns dry easily.
You can get juicy moist chicken using chicken breasts with a few tips that I will be sharing below in the post.
But if you absolutely do not want to use chicken breasts, let me answer your question. YES you can substitute chicken breasts with chicken thighs.
Chicken thighs with skin on and bone intact can be used. And chicken things with skinless and boneless works well too. Chicken drumsticks can be used as well. Interesting isn’t it!
Just remember chicken thighs with skin on and bone in will take a little longer time to cook than chicken breast. If you are replacing chicken breasts with thighs and follow my lemon chicken recipe just remember to cook chicken thighs with skin side first. Cooking skin side first will ensure the skin turns crispy. I personally love crispy skin lemon chicken thighs with garlic hummus. Messy to eat, but sooooo GOOD!
How to keep chicken breast juicy and moist?
Tip #1 – marinate chicken in it’s simple lemon juice, herbs marinade for at least 30 minutes. Marinating chicken overnight in fridge if you have time is even better. Lemon sauce for chicken is full of flavors and chicken breasts dunked in this lemon sauce imparts so much flavors.
Of course, there is a lot of lemon going on in here. But it’s so fresh, flavor packed and light marinade that works perfect for lemon chicken recipe.
Tip #2 – The key to super moist juicy chicken breasts is cooking it to the right temperature. Do not over cook chicken. Cook until internal temperature of chicken breasts reaches 165 F. Don’t go beyond that!
Make sure skillet is hot before you throw in chicken. Flip it once after 6 to 7 minutes. Wait for other side to cook and then remove. This skillet lemon chicken needs just one flip. When you flip you want to see that gorgeous sear on the chicken.
How to Make Easy Skillet Lemon Chicken:
Start off with thin sliced chicken breast. To make thin sliced chicken, simple cut chicken breast into butterfly. Use sharp knife to get neat, even sized butterfly cuts.
In a medium bowl whisk together lemon juice, Italian herbs or a mix of Oregano, thyme, basil and rosemary, salt and pepper.
Place thin sliced chicken breasts into the bowl and ensure all chicken breast is evenly coated in the lemon sauce marinade. You can either pour the marinade into zip lock bags and then throw in the chicken into it, mix well and store it in fridge for minimum 30 minutes upto 8 hours (over night).
Heat olive oil (or butter) in cast iron skillet. Remove marinated chicken breast and place it on hot skillet. Let it cook on one side for about 6 to 7 minutes.
Then flip it over and cook on other side. Check with thermometer for internal temperature. Once it hits 165 degree F remove pan from heat.
Serve chicken breast with few lemon slices or grilled lemons.
If you do not want to waste the marinade you, simple heat some butter in sauce pan along with a little flour, pour the marinade and whisk until it begins to thicken. Remove immediately from heat and pour it over lemon herb chicken breast.
How to Serve Lemon Chicken – Serving Ideas
Simple recipes like these needs simple serving ideas-
I’d love to serve lemon chicken with some herb brown rice or rice pilaf.
For low carb options, serve lemon chicken with roasted garlic asparagus!
For terrific healthy meal slice lemon chicken into finger strips and toss it in salad loaded with veggies (simple salad ingredients would be Romania lettuce, cherry tomatoes, avocados, charred sweet corn and lemon chicken).
Serve it as main dish with sauteed garlic lemon Parmesan sauteed beans on the side.
Alongside Melting potatoes
For starter options, serve lemon chicken with a bowl of hummus, it’s a great conversation starter.
More Lemon infused recipes for you to try-
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Here’s a video showing just how easy this LEMON CHICKEN RECIPE is. Click play to check it out or scroll on down for the recipe and get some going yourself!
Easy Skillet Lemon Chicken
- 2 chicken breast cut into thin slices of 4
- ½ cup lemon juice 2 big lemons
- 1 tablespoon mixed herb seasoning mix of oregano, thyme, basil and rosemary
- Salt and pepper to taste
- 3 tablespoon olive oil or butter if you like
- Lemon slices or grilled lemon halves
- Fresh Parsley
- Start off with thin sliced chicken breast. To make thin sliced chicken, simple cut chicken breast into butterfly. Use sharp knife to get neat, even sized butterfly cuts.
- In a medium bowl whisk together lemon juice, Italian herbs or a mix of Oregano, thyme, basil and rosemary, salt and pepper.
- Place thin sliced chicken breasts into the bowl and ensure all chicken breast is evenly coated in the lemon sauce marinade. You can either pour the marinade into zip lock bags and then throw in the chicken into it, mix well and store it in fridge for minimum 30 minutes upto 8 hours (over night).
- Heat olive oil (or butter) in cast iron skillet. Remove marinated chicken breast and place it on hot skillet. Let it cook on one side for about 6 to 7 minutes.
- Then flip it over and cook on other side. Check with thermometer for internal temperature. Once it hits 165 degree F remove pan from heat.
- Serve chicken breast with few lemon slices or grilled lemons.
“PIN IT” TO YOUR CHICKEN RECIPE BOARD