Mediterranean 25-Minute Lemon Herb Chicken
This simple, zesty chicken dish comes together in under 30 minutes, making it perfect for a weeknight dinner. The bright lemon, aromatic herbs, and a touch of olive oil create a light Mediterranean flavor that pairs beautifully with rice, roasted vegetables, or a fresh salad.
Total Time: 25 minutes
(10 minutes prep, 15 minutes cooking)
Servings: 4
Ingredients
Main Ingredients:
4 boneless, skinless chicken breasts (or thighs)
Marinade/Sauce Ingredients:
1 lemon, zested and juiced
2 tbsp extra-virgin olive oil
1 tbsp dried oregano
1 tbsp dried basil
1 tsp dried thyme (or fresh equivalents)
½ tsp garlic powder (or 2 fresh garlic cloves, minced)
Salt and black pepper, to taste
Optional: 1 tsp Dijon mustard, 2 tbsp white wine, or 2 tbsp chicken broth for richer sauce
For Garnish (Optional):
Fresh parsley, chopped
Lemon slices
Instructions
Prepare the Marinade:
In a small bowl, whisk together lemon juice, lemon zest, olive oil, oregano, basil, thyme, garlic, salt, and pepper.
If using Dijon mustard, wine, or broth, stir it into the mixture.
Marinate the Chicken:
Place chicken breasts in a shallow dish or zip-top bag.
Pour half of the marinade over the chicken, reserving the rest for cooking.
Let it sit for at least 10 minutes while you prep sides (or up to 2 hours in the fridge for more flavor).
Cook the Chicken:
Heat a large skillet over medium-high heat.
Add a drizzle of olive oil if needed, then place chicken in the pan.
Cook 6–7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Add the Sauce:
In the last 2 minutes of cooking, pour the reserved marinade into the pan.
Let it simmer gently, coating the chicken and creating a light sauce.
Serve:
Transfer chicken to a serving plate.
Spoon sauce from the pan over the chicken.
Garnish with fresh parsley and lemon slices.
Tips
Pound the chicken: Lightly pound chicken breasts to even thickness. This helps them cook evenly and stay juicy.
Don’t overcook: Use a meat thermometer if possible. Chicken dries out quickly past 165°F (74°C).
Let it rest: Allow the chicken to rest for 2–3 minutes after cooking so the juices redistribute.
Pan sauce boost: Deglaze the skillet with a splash of white wine, chicken broth, or extra lemon juice for more flavor.
Variations
Grilled version: Instead of the skillet, grill chicken over medium heat for about 5–6 minutes per side.
Mediterranean veggie add-in: Add cherry tomatoes, zucchini, or olives to the pan for a one-pan meal.
Creamy option: Stir a spoonful of Greek yogurt or a splash of cream into the pan sauce for a silky finish.
Spicy twist: Add red pepper flakes or a touch of harissa to the marinade.
Herb swap: Fresh herbs (parsley, dill, rosemary, or cilantro) work beautifully in place of dried.
Q&A
Q: Can I prepare this chicken ahead of time?
A: Yes. You can marinate the chicken for up to 24 hours in the refrigerator. When ready, cook as directed. Leftovers also store well for 3–4 days.
Q: What sides go best with this dish?
A: Great pairings include roasted potatoes, Greek salad, couscous, rice pilaf, or sautéed greens.
Q: Can I bake it instead of pan-frying?
A: Absolutely. Place marinated chicken in a baking dish and bake at 400°F (200°C) for 20–25 minutes, or until cooked through.
Q: Can I use thighs instead of breasts?
A: Yes, thighs work wonderfully and are often juicier. Adjust cook time slightly depending on thickness.
Nutrition
(per serving, based on 4 servings)
Calories: ~240
Protein: ~30g
Fat: ~11g
Carbohydrates: ~3g
Fiber: ~1g
Sugar: ~1g
Sodium: varies by seasoning
(Values are approximate and will change based on ingredient brands and portion sizes.)
Conclusion
This Mediterranean 25-Minute Lemon Herb Chicken is fresh, flavorful, and quick enough for busy weeknights. The zesty lemon, fragrant herbs, and light sauce make it a versatile main dish you can enjoy with countless sides. Whether you grill, pan-sear, or bake it, this recipe brings a bright Mediterranean touch to the table without much effort.