Quick Marinated Chicken Breast with Lemon and Garlic

Quickly marinated chicken with garlic, lemon, and herbs. Ready with just 20–30 minutes of marinating time, perfect for a last-minute dinner.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 10

Marinating Time 20

Servings people

Calories 402kcal

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.

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.