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This delicious lemon herb chicken recipe is juicy, tender and only takes 30 minutes to make! An easy chicken breast recipe that is light and healthy so you can add this to your go-to healthy meals.
Fast Lemon Herb Chicken
I love making this lemon herb chicken breast because the marinade I’m about to show you is so fresh and absolutely delicious. Plus, this herb chicken dish can be paired with almost anything!
My favorite way to serve lemon chicken is on top of a big green salad or in a pasta salad. But it’s also great with steamed veggies, rice, quinoa, or anything else you like.
Ingredients Needed
- Freshly squeezed lemon juice– to bring out the delicious flavors. If you want you can also add a bit of lemon zest for even more flavor.
- Garlic gloves– I like using crushed fresh garlic, but you can use garlic powder
- Onion powder– for that delicious onion flavor
- Olive oil– to oil the grill
- Kosher salt– add more to taste
- Ground black pepper– add to your liking
- Italian seasoning– my favorite seasoning- it’s all in one. But you can use fresh herbs if you prefer.
- Chicken breasts or chicken breast tenders– I prefer using boneless skinless chicken breasts because they’re quick and easy to grill. You can use the marinade on chicken thighs or bone-in chicken too, but cook time will change.
- Chopped fresh parsley for garnish
How to make grilled lemon herb chicken
- To make the chicken marinade, whisk together the lemon juice, garlic, onion powder, oil, salt, pepper, and Italian seasoning in a small bowl.
- If you’re using chicken breasts, pound lightly with a rolling pin to make them even in size.
- Pour the marinade over the chicken. Soak the chicken in the mixture for 15-30 minutes.
- Preheat the grill or griddle to medium-high heat and lightly oil the grill with olive oil. Grill the chicken on both sides until done in the middle.
- Serve warm or room temperature.
Expert tips
- If you don’t have Italian seasoning, you can make your own! Add equal parts of dried thyme, parsley, basil, oregano, and rosemary. Or, simply use any herbs you like.
- You can also cook the chicken in the oven – place on a foil lined baking pan and roast at 375° until the internal temperature is 165°F.
- Simple as that! You can garnish this lemon chicken with chopped fresh parsley for extra flavor. Serve this delicious lemon herb chicken with salads, rice, veggies or potatoes for a full meal.
- Add a bit of red pepper flakes for a little heat!
FAQs
I find that the grill is best to cook this recipe because it’s faster and easier.
I love to grill this chicken but you can also bake or broil this chicken. Bake it at 350°F or broil on high, turning once, until the chicken is cooked through.
You can! I just prefer using boneless chicken breasts or tenders because they grill up super quick.
Store the chicken in an airtight container in the refrigerator.
Yes you can! Be sure to seal it well.
Lemon Herb Chicken Recipe
Ingredients
- ¼ cup fresh lemon juice about 2-3 lemons, depending on size
- 2 cloves garlic crushed OR 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 1 teaspoon Italian seasoning
- 1 pound chicken breasts or chicken breast tenders
- Chopped fresh parsley for garnish
Instructions
- Whisk together lemon juice, garlic, onion powder, oil, salt, pepper, and seasoning.
- If you’re using chicken breasts, pound lightly with a rolling pin to make them even in size.
- Place marinade on chicken. Let soak for 15-30 minutes.
- Preheat grill or griddle to medium-high heat. Lightly oil grill and grill chicken on both sides until done in the middle. Serve warm or room temperature.
- This chicken goes great on salad!
I am so excited that you will be posting WW recipes. I joined WW years ago and lost weight and it has steadily crept up as I fell off the wagon. My daughter and I are working on reducing our portion sizes and trying to make healthy food choices. I read a lot of food blogs and am trying to skip over the dessert posts to avoid temptation. Love reading your blog and now I have one more reason to follow you on Instagram.
What a brilliant recipe! I love lemon-infused recipes in the winter because they add a bite (and bit) of sunshine to my day. Now that I’m in Philadelphia that’s necessary – it’s COOOLLLLD here!
Looks like a great recipe. I’m glad you are taking time for yourself this year. That’s one thing I hope you can stick to. Health is so important. xoxo
As always, you are so real and honest and that is what people love to hear. I am so proud of you for making this year about YOU! You are the giver of all givers; you go to the ends of the earth for everyone and I am glad to hear you are reclaiming things back for you. I just did a sponsored social post for WW Freestyle and it seems wonderful!
Dorothy, thanks for the super recipe. I am a lifetime Weight Watcher and have been successful at losing and keeping the weight off. I was a little skeptical of the new Freestyle, but I am liking it. I am eating a lot more eggs and protein in general, which I think is the exact reason for WW changing their program. I am a carb queen, so I was worried that the points for all my favorite foods would be so high I wouldn’t be able to fit them in, but in all honesty, it is just the opposite. I don’t have as much of a craving for them now that I am satisfied and not hungry. I still have my small bowl of cereal each morning (which I love), but instead of having toast with it, I have two hard boiled eggs. I am truly not overly hungry all morning and can make it until lunch without a snack. So many of the foods I am now eating have zero points, so when I do want a “treat” or a carb, I most of the time have the extra points to splurge. Good luck with your journey – the program works, believe me.
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