Lemon Dinner Chicken (Printable)

Tender chicken breasts cooked in a vibrant lemon-garlic sauce with fresh herbs and spices.

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (5.3 oz each)

→ Marinade & Sauce

02 - 2 tablespoons olive oil
03 - 3 tablespoons freshly squeezed lemon juice
04 - 1 tablespoon lemon zest
05 - 3 cloves garlic, minced
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon honey
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ For Cooking

11 - 2 tablespoons unsalted butter
12 - 1/2 cup low-sodium chicken broth

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Lemon slices

# How-To Steps:

01 - Whisk olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, oregano, salt, and pepper in a bowl until combined.
02 - Place chicken breasts in a shallow dish. Pour half the marinade over the chicken, turning to coat evenly. Reserve remaining marinade. Let sit for at least 10 minutes, up to 1 hour for more flavor.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Remove chicken from marinade and discard used marinade. Cook chicken 5–6 minutes per side until golden and internal temperature reaches 165°F.
04 - Transfer cooked chicken to a plate and tent with foil. Add reserved marinade and chicken broth to skillet. Bring to a simmer while scraping browned bits. Reduce sauce for 3–4 minutes.
05 - Whisk in remaining butter until melted. Return chicken to skillet, spoon sauce over, and simmer for 1 minute to warm through.
06 - Plate chicken, top with sauce, garnish with parsley and lemon slices, and serve immediately.

# Helpful Tips:

01 -
  • The whole meal comes together in under 45 minutes, making weeknight dinners feel less like a chore and more like a small victory.
  • Lemon does the heavy lifting flavor-wise, so even on autopilot cooking you end up with something bright enough to make people ask for seconds.
  • It's naturally gluten-free and pairs beautifully with basically any side, giving you endless flexibility without fussiness.
02 -
  • Don't skip patting the chicken dry before it hits the pan—a little moisture on the surface makes golden skin nearly impossible, and that golden crust is where the magic lives.
  • The reserved marinade is essential because raw chicken marinade gets discarded for safety, so always save that second half before the chicken touches the first portion.
  • Lemon juice can turn bitter if it reduces too long, so keep the sauce simmering time short and gentle—you want tangy brightness, not sharp harshness.
03 -
  • If your lemon isn't very juicy, microwave it for 20 seconds before squeezing—the heat softens the flesh and you'll get every drop of brightness.
  • Don't rush the marinade time; even 10 minutes makes a difference in how deeply the chicken absorbs flavor.
  • The reserved half of the marinade is your secret weapon for building a sauce that tastes intentional rather than improvised.

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