This simple Lemon Herb Chicken recipe is the easiest way to prepare chicken and is absolutely delicious! It’s a great weeknight entree the entire family will love.
Healthy, fast recipe are my favorite thing to make. There are nights where I’m really tempted to get some quick takeout, but recently I’ve love cooking with chicken breasts because in less time than it would take for me to go to the drive-through, and with very little work, I can transform them into a variety of different dishes that will get my family really excited. A beautifully cooked marinaded chicken breast is a great weeknight entree!
Since both of my girls are into eating any herb they can pick themselves from our garden or find at the farmers’ market, this Lemon Herb Chicken recipe is a no brainer. I let Gemma and Chloe grab a big handfuls of their favorite herbs to chop up with me and then help me mix them with the olive oil and fresh lemon juice. I cook these in a cast iron skillet which gives them a nice crispy exterior with a tender and juicy, full of flavor interior.
When I’m in a pinch and need something easy, this Lemon Herb Chicken is one of my go-to’s. I’ll go ahead and marinate it the night before so that all I have to do is get it out of my refrigerator and cook it! I like to serve it with either Brown Rice Cakes or Lemon Spaghetti with Toasted Walnuts and then whatever in season vegetable is at the farmers market, like Grilled Lemon Asparagus or Roasted Balsamic Brussels Sprouts.
If you’re looking for more ways to marinade you’re chicken breasts or thighs try my Marinated Chicken 6 Ways! You can even freeze them in the marinade and have them ready to go when you’re in the mood for some flavorful chicken.
Is chicken on your menu this week? Let me know what you think of this one!
Lemon Herb Chicken
- 4 boneless skinless chicken breasts
- 1/4 cup finely chopped fresh or dried herbs (I used parsley, cilantro, and basil)
- 2-3 cloves garlic, minced
- 1/4 cup lemon juice
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 1/2 teaspoon paprika
- Combine ingredients and marinade for 20 minutes to overnight.
- Use a meat mallet to flatten evenly and cook for 4-5 minutes on each side or until golden.
- Serve with lemon wedges and top with fresh herbs.