Marinating chicken doesn't always have to take a long time; this quick chicken marinade is simple enough to make on short notice. The garlic, lemon, and herbs flavor the chicken even with just 20-30 minutes of marinating time.
This quick marinated chicken breast is flavored with lots of fresh lemon juice, garlic, and parsley. The breasts are sliced horizontally to make them thinner, so they only need about 20-30 minutes in the marinade and about 10 minutes in the pan.
I love this method because I can use it without having to plan a long marinade ahead of time. The thin chicken breasts cook quickly in a regular skillet, cast-iron pan, or a grill pan, but remain juicy, so no dry bits to chew.
If you don't want to halve the breasts, you can use this Garlic and Herb Marinated Chicken recipe. It's just as delicious, but it takes a bit longer to cook.
Prep Time: 15 minutes | Cook Time: 12 minutes | Ingredients: 9 + salt & pepper | Servings: 3-4 | Difficulty: Easy
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Recipe Ingredients
Chicken breasts: I use 4 large chicken breasts, which I slice horizontally through the middle so that I get 8 thinner pieces. The large pieces I use generally weigh about 8-10 oz / 225-280 g each, but a bit more or less is ok.
- I usually serve 2 pieces per person, but if your kids are small, one piece would be enough.
- You can use the leftovers in so many different ways. For instance, you can make Shredded Chicken Wraps or Chipotle Chicken Enchiladas.
Marinade ingredients: Freshly squeezed lemon juice, garlic, fresh parsley, and olive oil.
- Make sure you buy unwaxed lemons because you will also need the zest.
- When it comes to herbs, parsley is lovely, but other herbs - oregano, thyme, rosemary, chives - work, too.
See the recipe card for full information on ingredients and quantities.
How to make quick marinated chicken breasts?
Step #1: Place a chicken breast flat on a cutting board and carefully slice through the side, parallel to the cutting board, to divide it into two thinner pieces.
Step #2: Place 2 or 3 pieces between two sheets of plastic wrap and gently pound them with a meat mallet until they are an even thickness.
Tip: Don't pound them too hard or they may become too thin and tear. Repeat with the rest.
Step #3: Add the lemon juice, minced garlic, chopped parsley, olive oil, salt, and pepper to a bowl and stir well.
Step #4: Add the sliced chicken breasts and turn them until they are well coated with the marinade. Cover the bowl and refrigerate it for 20-30 minutes.
Step #5: Cook in two batches. Cook the first batch (4 pieces) for 4-5 minutes on the first side.
Step #6: Turn and cook for another 4-5 minutes, or until cooked through (it depends on its thickness).
Tips
Slice the chicken evenly. The whole point of this recipe is to make the breasts thin enough to cook quickly. Try to keep the pieces roughly the same thickness.
Marinating time: Don't marinate the chicken for much longer than 30 minutes. The acidity from the lemon juice will start to "cook" the meat, turning it white around the edges and affecting the texture.
The exact cooking time will depend on the thickness of your chicken breasts and the heat of your pan. The chicken should be cooked through but still juicy.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. The chicken is also good cold, sliced over a salad or added to a wrap.
Reheat in a skillet or microwave until heated through.
What to serve with the marinated chicken breast?
This lemon garlic chicken is versatile enough to serve with almost any simple side dish.
As you can see in the pictures, we had it with roasted fingerling potatoes and sautéed zucchini. However, it goes well with almost any side dish you can think of.
Try it with Dill Lemon Rice in summer, Couscous Pumpkin Salad in fall, Red-Skinned Mashed Potatoes and Roasted Savoy Cabbage in winter.
More quick chicken recipes
If you're looking for more easy chicken dinners, try:
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Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Quick Marinated Chicken Breast with Lemon and Garlic
Equipment
- Large skillet, grill pan or cast-iron pan
- Small bowl
- Large bowl
- Plastic wrap
- Meat mallet
Ingredients
- 4 large chicken breasts Note 1
- 2 lemons 5 tablespoons juice and the zest of 1 of them, Note 2
- 3 garlic cloves grated
- 2 tablespoons olive oil for the marinade
- a handful of fresh parsley finely chopped
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper Note 3
- 2 tablespoons olive oil for cooking the breasts
Instructions
- Cut the chicken breasts: Slice each chicken breast horizontally into two thinner pieces.4 large chicken breasts
- Pound the chicken: Place 2-3 pieces between two sheets of plastic wrap and gently pound them with a meat mallet until evenly thick. Don't pound too hard, as the chicken can become too thin and tear. Repeat with the remaining pieces.
- Make the marinade: Mix 5 tablespoons of the lemon juice and the zest of 1 lemon, grated garlic, finely chopped parsley, olive oil, salt, and pepper in a bowl.2 lemons + 3 garlic cloves + 2 tablespoons olive oil + a handful of fresh parsley + ½ teaspoon fine sea salt + ½ teaspoon freshly ground black pepper
- Marinate: Place the breasts in a large bowl, add the marinade, and turn the pieces in it to coat them all over. Cover and refrigerate for 20-30 minutes. Remove it from the fridge before you start heating the pan.
- Cook the first batch: Heat 1 tablespoon of the remaining oil in the pan over medium-high heat. Remove 4 of the chicken pieces from the marinade and let excess marinade drip off. Cook the chicken for 4-5 minutes per side, or until cooked through.
- Repeat with the next batch using the second tablespoon of oil if necessary.
- Rest: Transfer to a plate and rest for a few minutes before serving. Serve immediately with your favorite side dishes.
Notes
- Chicken breasts: Use large boneless, skinless chicken breasts, about 8-10 oz (225-280 g) each. Since you'll be slicing them horizontally, larger breasts are easier to work with and give you good-sized pieces for cooking.
- Lemons: Use unwaxed lemons if you're also using the zest. Wash and dry them well before zesting.
- Pepper: If you are using finely ground pepper, ¼ teaspoon of it will be enough.
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