The most tender quick-marinated lemon herb chicken makes an ideal weeknight or weekend meal. Bright citrus notes and fresh herbs lift the flavor, making this chicken especially lovely in spring and summer, though it pairs well with roasted vegetables and rice year-round. I love the marriage of fresh lemon zest and cracked black pepper—it’s a simple combination that complements many proteins.
Ingredient Notes
See the recipe card below for full ingredient amounts and the complete shopping list.
- Chicken breasts: I prefer boneless, skinless breasts, but thighs work well too.
- Lemon: Fresh lemon zest and juice are essential for bright flavor.
- Black pepper: Freshly cracked black pepper gives the best taste.
- Onion: Onion is added to the marinade; you can also cook onions with the chicken if desired.
- Garlic: Adds depth to the marinade.
- Olive oil: Helps the zest and seasonings cling to the chicken and keeps it moist.
- Sides: I like grilled seasonal vegetables and white rice, but this chicken pairs with many sides.
Steps To Make This Recipe
Below are the streamlined steps to prepare lemon herb chicken. A printable recipe card with exact measurements and timing is provided further down.
- Step One: In a large mixing bowl or a gallon Ziplock bag, combine the chicken with all ingredients for the lemon herb marinade. Toss or seal and press out extra air so the marinade coats the chicken evenly. Marinate at least 30 minutes or up to 24 hours—the longer, the more flavorful.
- Choose your cooking method: grill or sauté. Both options are described below.
- Grilling: Remove chicken from the marinade and place on a preheated grill or grill pan over medium heat. Discard any leftover marinade. Grill 5–7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Thicker breasts may need more time.
- Stovetop: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Arrange chicken in a single layer and cook 5–7 minutes on the first side, then flip and cook another 4–6 minutes, or until the internal temperature reaches 165°F. Cooking times vary with thickness.
- Serve the chicken hot with roasted or grilled vegetables, a wedge of lemon, and a garnish of fresh herbs such as chopped chives.
Recipe Pairings
Lemon pepper chicken pairs beautifully with seasonal vegetables and rice. For a complete meal, try a crisp green salad or a vegetable-forward side.
- Lighter salads like Lemon Kale Caesar, Roasted Red Pepper Salad, or a Crunchy Asian Cabbage Salad are excellent complements.
- Veggie-packed sides—Grilled Zucchini Salad, Spicy Cucumber Salad, or Honey Roasted Carrots—also work well to round out the plate.
Recipe Tips
- Don’t overcook the chicken. Use a digital thermometer to confirm an internal temperature of 165°F for juicy, safe results.
- Taste as you go. Adjust lemon zest and pepper to your preference.
- Customize the seasoning. Lemon pepper works well with Italian seasoning, red pepper flakes, or dried basil.
- Extra flavor boost: Brush a little soy sauce on the finished chicken for a savory glaze before serving.
Other Chicken Recipes to Try
Lunch
Hot Honey Chicken Tenders
Dinner
Chicken Birria Tacos
Dinner
Garlic Parmesan Chicken Skewers
Dinner
Garlic Parmesan Chicken Pasta
If you tried this recipe, I’d love to hear how it turned out. Follow on Instagram & Pinterest for more recipes and kitchen inspiration. Thanks for being here.
Lemon Herb Chicken
By Bailey Rhatigan
A quick-marinated, tender chicken flavored with lemon, herbs, and cracked black pepper—bright, simple, and easy to pair with sides.
Prep: 20
Cook: 17
Total: 40
Servings: 4
Equipment
- mixing bowls
- lemon zester or microplane
Ingredients
- 2 lb chicken breasts, boneless/skinless
Lemon Herb Marinade
- ¼ Tbsp olive oil
- 3 Tbsp lemon zest, one lemon
- ⅓ cup lemon juice, fresh squeezed, about 2 lemons
- 2 Tbsp Dijon mustard
- 1 tsp each salt & pepper
- 1 Tbsp dried thyme
- 1 Tbsp dried parsley
- 1 tsp each garlic & onion powder
- fresh chives, chopped, for garnish
Optional Sides
- roasted potatoes & broccoli
- grilled asparagus
- long grain white rice
Instructions
- Place chicken in a large mixing bowl or gallon Ziplock bag with all marinade ingredients.
- Mix so the chicken is evenly coated. Cover or seal and refrigerate for 30 minutes to 24 hours.
- Grill or sauté depending on your preference.
- For the grill: Remove chicken from the marinade and grill over medium heat 5–7 minutes per side, discarding leftover marinade. Cook until internal temperature reaches 165°F.
- Stovetop: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken in a single layer 5–7 minutes, flip, and cook another 4–6 minutes until 165°F internally.
- Serve hot with roasted vegetables or rice, garnish with lemon and fresh herbs like chopped chives.
Notes
- Don’t overcook the chicken. A digital thermometer ensures perfectly cooked chicken.
- For juiciest results, marinate up to 24 hours, though shorter times still yield great flavor.
- Customize seasonings. Add Italian seasoning, red pepper flakes, or dried basil if you like.
- Optional finish: Brush a little soy sauce on the cooked chicken for extra savory depth.
Nutritional facts do not include sides.
Nutrition
Serving: 1 chicken breast
| Calories: 282kcal
| Carbohydrates: 3g
| Protein: 49g
| Fat: 7g
| Calories: 282kcal
| Carbohydrates: 3g
| Protein: 49g
| Fat: 7g
Nutrition information is an approximation.
Additional Info
Author: Bailey Rhatigan
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 282
Keyword: Lemon Herb Chicken, Lemon Pepper Chicken
Like this recipe? Leave a comment below!