Simple Lemon Herb Chicken

Why You’ll Love This Recipe

This lemon herb chicken is quick, easy, and packed with bright, citrusy flavor. The marinade requires just a handful of everyday ingredients, and the cooking process is straightforward. It’s incredibly versatile—pair it with salads, roasted veggies, pasta, or rice. Best of all, it’s healthy, naturally gluten-free, and works beautifully with chicken thighs or breasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Fresh lemon juice

• Lemon zest

• Olive oil

• Garlic (minced)

• Fresh or dried herbs (such as rosemary, thyme, oregano, or parsley)

• Salt

• Black pepper

Directions

1. In a bowl, whisk together lemon juice, lemon zest, olive oil, garlic, herbs, salt, and pepper.

2. Place the chicken in a resealable bag or shallow dish and pour the marinade over it.

3. Seal and marinate in the refrigerator for at least 30 minutes or up to 8 hours.

4. Preheat grill or skillet over medium-high heat.

5. Remove chicken from marinade and cook for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C).

6. Let rest for a few minutes before slicing and serving.

Servings and timing

This recipe makes 4 servings. Prep time is about 10 minutes (plus marinating time), and cooking time is approximately 15 minutes.

Variations

• Use chicken thighs: Boneless thighs add more flavor and stay extra juicy.

• Add spice: Mix in a pinch of red pepper flakes or cayenne for a bit of heat.

• Herb swap: Try dill, basil, or tarragon for different herbal notes.

• Oven-baked: Bake at 400°F (200°C) for 20–25 minutes if you prefer not to grill or pan-fry.

• Add veggies: Marinate and grill sliced zucchini, bell peppers, or onions alongside the chicken.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave. This chicken also freezes well for up to 2 months—freeze in slices for easy meal prep. Thaw in the fridge overnight before reheating.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled can work in a pinch.

How long should I marinate the chicken?

At least 30 minutes, but for deeper flavor, marinate for up to 8 hours. Avoid going over 12 hours, as the acid can start to break down the meat.

Can I bake this instead of grilling?

Yes, bake at 400°F (200°C) for 20–25 minutes or until the internal temperature reaches 165°F.

What herbs work best?

Thyme, rosemary, oregano, parsley, basil, and dill all work well—use your favorites or a combination.

Can I use dried herbs instead of fresh?

Yes. Use about one-third the amount of dried herbs compared to fresh.

Is this recipe good for meal prep?

Absolutely. It stores well and tastes great sliced over salads, rice bowls, or in wraps.

Can I make this with bone-in chicken?

Yes, but adjust the cooking time. Bone-in pieces take longer to cook through.

What sides go well with lemon herb chicken?

Roasted vegetables, quinoa, couscous, green salads, mashed potatoes, or grilled corn pair wonderfully.

Can I cook this in the air fryer?

Yes. Cook at 375°F (190°C) for 12–15 minutes, flipping halfway through.

How do I keep the chicken from drying out?

Don’t overcook it. Use a meat thermometer and remove it from the heat when it hits 165°F (74°C).

Conclusion

Simple lemon herb chicken is a reliable, flavor-packed recipe that you’ll turn to time and time again. With its bright citrus flavor, fragrant herbs, and juicy texture, it’s the perfect balance of healthy and satisfying. Whether you’re serving it fresh off the grill or slicing it up for lunch the next day, this dish is always a crowd-pleaser.