This tender lemon herb chicken is quick to marinate, easy to cook, and full of bright, fresh flavor. The combination of lemon juice, lemon zest, herbs, Dijon mustard, olive oil, and cracked black pepper gives the chicken a lively citrus flavor while helping it stay juicy and delicious. It is the kind of simple chicken dinner that works well for spring and summer, but it is flavorful enough to enjoy any time of year.
Serve this lemon herb chicken over long grain white rice, with grilled asparagus, roasted potatoes, broccoli, or any seasonal vegetables you enjoy. It is a versatile main course that can be grilled outdoors or cooked in a skillet on the stovetop, making it a reliable recipe for weeknight dinners, meal prep, or casual gatherings.
Ingredient Notes
All ingredients and exact measurements are included in the recipe card toward the bottom of this post.
- Chicken Breasts. Boneless, skinless chicken breasts work beautifully for this lemon herb chicken recipe. Boneless chicken thighs may also be used if you prefer darker, richer meat.
- Lemon. Fresh lemon is essential. Both the zest and juice are used to give the chicken a bright citrus flavor that tastes fresh and balanced.
- Fresh Black Pepper. Freshly cracked black pepper gives the marinade a bold, aromatic flavor and pairs especially well with lemon.
- Dijon Mustard. Dijon adds tang and helps bring the marinade together with a smooth, savory finish.
- Garlic and Onion Powder. These pantry seasonings add depth and make the marinade more flavorful without overpowering the lemon.
- Olive Oil. Olive oil helps coat the chicken evenly and allows the lemon zest, herbs, and pepper to cling to each piece.
- Dried Herbs. Thyme and parsley add an herby, comforting flavor that makes this chicken simple but memorable.
- Sides. Rice, grilled asparagus, roasted broccoli, and roasted potatoes are all excellent choices. This chicken also works well with salads or other vegetable-forward sides.
Steps To Make This Recipe
Ready to make juicy lemon herb chicken? The process is simple: mix the marinade, coat the chicken, let it rest, and then grill or sauté until cooked through. For best results, allow the chicken to marinate for at least 30 minutes. If you have extra time, marinating it up to 24 hours will give it even more flavor.
- Step One. Place the chicken breasts or thighs in a large mixing bowl or a gallon-size zip-top bag. Add all of the lemon herb marinade ingredients.
- Step Two. Mix well until the chicken is evenly coated. Cover the bowl or seal the bag, pressing out any excess air. Marinate for at least 30 minutes and up to 24 hours.
- Step Three. Cook the chicken on the grill or on the stovetop, depending on your preference. Both methods are easy and deliver flavorful results.
- For the grill: Remove each piece of chicken from the marinade and place it on a hot grill or grill pan over medium heat. Discard any leftover marinade. Grill for 5 to 7 minutes per side, or until the chicken is fully cooked and reaches 165ºF internally. Cooking time may vary depending on the thickness of the chicken. The juices should run clear.
- For the stovetop: Add 1 tablespoon of olive oil to a skillet and heat over medium-high heat. Place the chicken in the skillet in a single layer. Cook for 5 to 7 minutes, then flip and cook for about 5 more minutes, or until the internal temperature reaches 165ºF.
- Serve the lemon herb chicken hot with roasted vegetables, grilled asparagus, rice, potatoes, or your favorite sides. Garnish with chopped fresh chives and add lemon wedges for serving.
Recipe Pairings
Lemon pepper chicken and lemon herb chicken pair well with fresh vegetables, simple grains, and crisp salads. The bright citrus flavor makes it especially good with sides that are light but satisfying. If you want to turn it into a complete dinner, serve it with rice and a vegetable, or slice it over a salad for a fresh, protein-rich meal.
- A lemon kale Caesar salad, roasted red pepper salad, or crunchy cabbage salad would be a refreshing pairing.
- Vegetable-heavy sides such as grilled zucchini salad, spicy cucumber salad, grilled asparagus, roasted potatoes, broccoli, or honey roasted carrots also work well.
Recipe Tips
- Do not overcook the chicken. Use a digital thermometer to check for an internal temperature of 165ºF. This is the easiest way to keep the chicken juicy.
- Marinate longer when possible. Thirty minutes is enough for good flavor, but up to 24 hours creates even more tender and flavorful chicken.
- Taste and adjust. If you love a stronger lemon flavor, add a little more zest. If you enjoy more pepper, use extra freshly cracked black pepper.
- Add your favorite seasonings. Lemon pepper is versatile. Italian seasoning, red pepper flakes, or dried basil can be added if you want to change the flavor slightly.
- Add extra flavor before serving. For a savory finish, brush a small amount of soy sauce over the cooked chicken 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 loved this lemon herb chicken recipe, save it for an easy dinner night. It is simple, flavorful, and a great option when you want a fresh chicken recipe that works with many different side dishes.
Lemon Herb Chicken
Equipment
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Mixing bowls
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Lemon zester or microplane
Ingredients
- 2 lb chicken breasts, boneless and skinless
Lemon Herb Marinade
- ¼ Tbsp olive oil
- 3 Tbsp lemon zest, about one lemon
- ⅓ cup fresh squeezed lemon juice, more as needed, about two lemons
- 2 Tbsp Dijon mustard
- 1 tsp each salt and pepper
- 1 Tbsp dried thyme
- 1 Tbsp dried parsley
- 1 tsp each garlic powder and onion powder
- fresh chives, chopped, for garnish
Optional Sides
- roasted potatoes and broccoli
- grilled asparagus
- long grain white rice
Instructions
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Place the chicken breasts or thighs in a large mixing bowl or a gallon-size zip-top bag with all of the lemon herb marinade ingredients.
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Mix well until the chicken is evenly coated. Cover the bowl or seal the bag, squeezing out excess air. Marinate for at least 30 minutes and up to 24 hours.
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Grill or sauté the chicken, depending on your preference.
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For the grill: Remove the chicken from the marinade and place it on a hot grill or grill pan over medium heat. Discard leftover marinade. Grill for 5 to 7 minutes per side, or until the chicken reaches 165ºF internally.
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For the stovetop: Add 1 tablespoon of olive oil to a skillet over medium-high heat. Add the chicken in a single layer. Cook for 5 to 7 minutes, flip, and cook for about 5 more minutes, or until fully cooked and 165ºF internally.
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Serve hot with roasted vegetables, rice, grilled asparagus, lemon wedges, and chopped fresh chives.
Notes
- Do not overcook the chicken. A digital thermometer is the best way to confirm doneness.
- For the juiciest chicken, marinate for up to 24 hours when time allows.
- Add your favorite seasonings. Italian seasoning, red pepper flakes, or dried basil can be added to the marinade.
- For extra flavor, brush a little soy sauce over the cooked chicken before serving.
Nutritional facts do not include optional sides.
Nutrition
| Calories: 282kcal
| Carbohydrates: 3g
| Protein: 49g
| Fat: 7g
| Sodium: 826mg
Nutrition information is automatically calculated and should be used as an approximation.