Why You’ll Love Simple Lemon Herb Chicken Recipe

It’s fast and fuss‑free — only about 15 minutes from start to finish.
The lemon and herbs bring a fresh, vibrant flavor that keeps it light but satisfying.
It’s versatile enough to pair with rice, pasta, salad or steamed veggies.
With simple pantry ingredients, it’s accessible and beginner‑friendly.
The method results in nicely browned chicken with a flavorful crust and moist interior.

Ingredients

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

2 (5 ounce) skinless, boneless chicken breast halves
1 medium lemon, juiced, divided
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, chopped, for garnish

Directions

Place the chicken in a bowl; pour half of the lemon juice over the chicken and season with salt.
Heat the olive oil in a medium skillet over medium‑low heat. Place the chicken into the hot oil. Add the remaining lemon juice and oregano; season with black pepper. Cook the chicken until golden brown and the juices run clear, about 5 to 10 minutes per side (or until an instant‑read thermometer inserted into the center reads at least 165 °F / 74 °C).
Garnish the chicken with the chopped parsley to serve.
If your chicken breasts are very thick, slice horizontally through the middle to create two thinner cutlets so they cook evenly and quickly.

Servings and timing

Servings: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Swap the dried oregano for Italian seasoning or fresh thyme for a different herb profile.
Add minced garlic to the skillet with the chicken for a garlic‑herb twist.
After browning, finish the chicken with a splash of white wine or chicken broth and simmer for a few minutes for a light pan sauce.
Use boneless‑skinless chicken thighs instead of breast for richer flavor (adjust cook time accordingly).
Serve over lemon‑buttered noodles, or with roasted vegetables and a lemon wedge for extra zest.

Storage/Reheating

To store: Place any leftover chicken in an airtight container and refrigerate for up to 3–4 days.
To reheat: Gently warm in a skillet over medium‑low heat with a splash of water or chicken broth to keep it moist, or microwave covered in short bursts until just heated through.
For longer storage: Slice the chicken and freeze in a freezer‑safe container for up to 2‑3 months. Thaw overnight in the fridge and reheat as above.

FAQs

What type of chicken works best for this recipe?

Boneless, skinless chicken breast halves are used here because they cook quickly and evenly. If you prefer, you can use thighs — just adjust the cook time slightly.

Can I marinate the chicken ahead of time?

Yes — you can apply the lemon juice, salt and oregano to the chicken and refrigerate for 30 minutes to an hour before cooking. It deepens the flavor without much extra effort.

How can I tell when the chicken is done?

Use an instant‑read thermometer in the thickest part of the breast: it should read at least 165 °F (74 °C). If you don’t have a thermometer, cut into the center: the juices should run clear, and the meat should no longer be pink.

Can I use fresh oregano instead of dried?

Yes. If using fresh oregano, you’ll want about three times the amount of fresh compared to dried (since dried is more concentrated). Add it toward the end of the cooking for best flavor.

What sides pair well with this chicken?

It works beautifully with buttered noodles, steamed rice, roasted vegetables, a crisp green salad, or even a quinoa pilaf. A lemon wedge on the side enhances the citrusy flavor.

Is this recipe suitable for meal prep?

Yes — you can cook a batch of chicken, store portions in the fridge, and serve throughout the week. It reheats well and pairs with different sides for meal‑variety.

Can I adapt this for the grill or oven?

Yes — for grilling: preheat the grill to medium‑high, grill the chicken about 4–6 minutes per side depending on thickness. For oven: preheat to 425 °F (220 °C), place chicken in a baking dish, cook 15–20 minutes or until internal temperature reaches 165 °F (74 °C).

How do I prevent the chicken from drying out?

Don’t overcook — check the internal temperature. Also, if your breasts are thick, slice them into thinner cutlets so they cook more quickly and evenly, reducing dryness.

Can I make this recipe gluten‑free?

Yes — everything used here is naturally gluten‑free (chicken, lemon juice, oil, oregano, parsley). Just ensure your seasonings or any added sauces are certified gluten‑free if needed.

Can I increase the servings easily?

Yes — you can scale up the chicken quantity and ingredients proportionally. Be aware that larger pieces or more pieces may slightly increase cook time, so monitor doneness accordingly.

Conclusion

This simple lemon herb chicken is a dependable weeknight go‑to: quick to prepare, lightly seasoned yet full of flavor, and easily paired with a variety of sides. Whether you’re cooking for two or scaling for more, it’s a versatile dish that brings freshness and comfort to the table.