Description
This Lemon Garlic Chicken recipe features tender, juicy chicken cutlets marinated in a zesty blend of lemon, garlic, and Italian herbs, then seared to golden perfection in a cast iron skillet. It's a quick, flavorful dish ideal for weeknight dinners, combining fresh citrus notes with aromatic garlic and herbs for a light yet satisfying meal.
Ingredients
Marinade
- 2 lemons
- 1/4 cup extra virgin olive oil
- 5 large garlic cloves (crushed or minced)
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped Italian parsley (plus more for garnish)
Chicken
- 2 pounds boneless skinless chicken breasts (about 4 large chicken breasts)
- Kosher salt
- Black pepper
- Extra virgin olive oil (for cooking, about 2 tablespoons)
Instructions
- Make the marinade: Zest and juice one lemon into a large bowl. Add the extra virgin olive oil, crushed garlic, Italian seasoning, red pepper flakes (if using), and chopped parsley. Whisk everything together until well combined. Set the marinade aside.
- Slice the chicken breasts into cutlets: Place each chicken breast flat on a cutting board and carefully slice horizontally from the thicker end to the thinner end, creating two thin cutlets per breast. If desired, cover the cutlets with plastic wrap and gently pound them with a kitchen mallet to flatten slightly for uniform thickness.
- Dry and season the chicken: Pat the chicken cutlets dry with paper towels. Season both sides generously with kosher salt and black pepper. Add the cutlets to the marinade and toss to coat evenly. Cover the bowl and refrigerate for 30 minutes up to 2 hours to let the flavors meld.
- Cook the chicken: Heat 2 tablespoons of extra virgin olive oil in a large cast iron skillet over medium heat until shimmering. Arrange the marinated chicken cutlets in the skillet without crowding; cook in batches if necessary. Sear each side for about 4 minutes until golden brown and nearly cooked through. The chicken’s juices should run clear when done.
- Rest the chicken: Once the internal temperature reaches 160°F, remove the chicken from the skillet. Tent with foil and allow it to rest for 5 minutes. The carryover heat will raise the temperature to the safe 165°F, ensuring it is fully cooked and juicy.
- Garnish and serve: While the chicken rests, slice the remaining lemon for garnish. Sprinkle chopped parsley over the chicken and add lemon slices. Serve immediately and enjoy the vibrant flavors.
Notes
- For even thinner and more tender cutlets, pound the chicken gently with a mallet before marinating.
- Adjust red pepper flakes to your preferred spice level or omit for a milder flavor.
- If you do not have a cast iron skillet, a heavy-bottomed non-stick or stainless steel pan works well for searing.
- Marinating longer than 2 hours is not recommended as the acidity from the lemon juice can begin to break down the chicken texture excessively.
- Serve with a side of steamed vegetables, rice, or crusty bread to soak up the flavorful pan juices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
