Oh, the joy of finding the perfect lemon chicken breast recipe that suits any occasion! Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving some cozy comfort food, our roundup of 20 delicious recipes has got you covered. Each dish brings a zesty twist to your table, promising flavors that will make your taste buds dance. Keep reading to discover your next favorite meal!
Lemon Garlic Herb Chicken Breast
Zesty flavors meet in this Lemon Garlic Herb Chicken Breast—**juicy, tender, and packed with flavor**. Perfect for a quick dinner that feels gourmet.
Ingredients
- For the marinade:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- For cooking:
- 1 tbsp olive oil
Instructions
- **In a bowl**, combine 2 tbsp olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to make the marinade.
- **Add chicken breasts** to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- **Heat 1 tbsp olive oil** in a skillet over medium-high heat until shimmering but not smoking.
- **Remove chicken** from marinade, letting excess drip off, and place in the skillet. Discard leftover marinade.
- **Cook chicken** for 5-6 minutes per side, or until internal temperature reaches 165°F. Avoid overcrowding the pan to ensure a good sear.
- **Let chicken rest** for 5 minutes before slicing to retain juices.
Golden and aromatic, this chicken boasts a crispy exterior with a moist interior. Serve over a bed of quinoa or alongside roasted veggies for a complete meal.
Honey Lemon Grilled Chicken Breast
Elevate your grill game with this zesty, sweet, and utterly succulent honey lemon grilled chicken breast. Perfect for those sunny backyard BBQs or a quick weeknight dinner that doesn’t skimp on flavor.
Ingredients
- For the marinade:
- 1/4 cup honey
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the chicken:
- 4 boneless, skinless chicken breasts
Instructions
- In a medium bowl, whisk together honey, lemon juice, minced garlic, olive oil, salt, and black pepper to create the marinade.
- Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
- Remove chicken from the marinade, letting excess drip off. Discard the remaining marinade.
- Grill chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Avoid flipping more than once to get those perfect grill marks.
- Let the chicken rest for 5 minutes before slicing. This keeps the juices locked in for maximum tenderness.
Caramelized edges meet a juicy interior, with a bright lemon kick that cuts through the sweetness. Serve atop a crisp salad or alongside grilled veggies for a meal that’s as vibrant as it is satisfying.
Crispy Lemon Pepper Chicken Breast
Hit the kitchen with this Crispy Lemon Pepper Chicken Breast that’s **packed with zing** and **crunch**—no fancy skills needed.
Ingredients
- For the chicken: 2 boneless, skinless chicken breasts (6 oz each), 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper
- For the coating: 1 cup panko breadcrumbs, 2 tbsp lemon zest, 1 tbsp cracked black pepper, 1/2 tsp garlic powder
- For the egg wash: 2 large eggs, 1 tbsp water
- For frying: 1/2 cup vegetable oil
Instructions
- **Prep the chicken:** Pound each breast to 1/2-inch thickness between plastic wrap for even cooking.
- **Mix dry ingredients:** In a shallow dish, combine flour, salt, and pepper. In another, mix panko, lemon zest, pepper, and garlic powder.
- **Whisk eggs:** Beat eggs with water in a third dish for the egg wash.
- **Dredge chicken:** Coat each breast in flour, dip in egg wash, then press into panko mix until fully covered.
- **Heat oil:** In a large skillet, heat oil over medium-high until it shimmers (about 350°F).
- **Fry to perfection:** Cook chicken for 3-4 minutes per side until golden and internal temp hits 165°F. Rest on a wire rack to keep crisp.
- **Serve hot:** Slice against the grain for tender bites. Drizzle with extra lemon juice if you’re bold.
Unbelievably crispy with a **tangy kick**, this chicken shines solo or atop a fresh arugula salad. **Pro move:** Double the coating for extra crunch.
Lemon Butter Chicken Breast with Thyme
Outshine your dinner routine with this zesty, buttery chicken that’s as easy to make as it is to devour. Perfectly seared, juicy breasts get a glossy lemon-thyme glaze that’ll have you licking the plate.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For the sauce:
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 cup chicken broth
- 2 tbsp lemon juice
- 1 tsp fresh thyme leaves
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add chicken breasts and cook for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F. Tip: Don’t move the chicken around to get a perfect sear.
- Transfer chicken to a plate and cover loosely with foil.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Tip: Those bits are flavor gold!
- Simmer the sauce for 2-3 minutes until slightly thickened. Stir in thyme leaves.
- Return chicken to the skillet, spooning sauce over it, and heat for 1 minute to meld flavors. Tip: Letting the chicken rest before slicing keeps it juicy.
The chicken emerges tender with a crispy edge, bathed in a bright, herb-kissed sauce. Serve it over a bed of creamy polenta or with a crisp green salad to soak up every drop.
Baked Lemon Chicken Breast with Parmesan
Bold flavors meet in this zesty, cheesy delight that’s weeknight-easy but dinner-party impressive. Baked Lemon Chicken Breast with Parmesan is your new go-to for a juicy, flavorful punch.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place chicken breasts on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Rub to coat evenly.
- In a small bowl, mix Parmesan cheese, mayonnaise, lemon zest, lemon juice, garlic powder, and oregano until well combined.
- Spread the Parmesan mixture evenly over each chicken breast.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden and bubbly.
- Let the chicken rest for 5 minutes before serving to lock in the juices.
Master the art of juicy chicken with a crispy, cheesy crust that’s bursting with lemon flavor. Serve over a bed of greens or with roasted veggies for a meal that’s as colorful as it is delicious.
Lemon Rosemary Chicken Breast Skillet
Kickstart your dinner with this zesty Lemon Rosemary Chicken Breast Skillet—juicy, herby, and ready in a flash.
Ingredients
- For the chicken: 2 boneless, skinless chicken breasts (about 1 lb), 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the sauce: 2 tbsp butter, 2 garlic cloves (minced), 1 cup chicken broth, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp fresh rosemary (chopped)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then add to the skillet. Sear for 5-6 minutes per side until golden brown. Tip: Don’t move the chicken while searing to get a perfect crust.
- Remove chicken from skillet and set aside on a plate.
- In the same skillet, melt 2 tbsp butter over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Pour in 1 cup chicken broth, 1 tbsp lemon juice, 1 tsp lemon zest, and 1 tbsp chopped rosemary. Stir to combine, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
- Return the chicken to the skillet, spooning the sauce over it. Simmer for 3-4 minutes until the chicken is cooked through (165°F internal temperature). Tip: Use a meat thermometer for accuracy.
Lusciously tender with a bright, herby kick, this dish pairs perfectly with roasted potatoes or a crisp salad for a meal that’s anything but boring.
Grilled Lemon Chicken Breast with Avocado Salsa
Make your taste buds dance with this zesty grilled lemon chicken breast topped with a creamy avocado salsa—perfect for those sunny backyard BBQs or a quick weeknight dinner.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- For the avocado salsa:
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat your grill to medium-high heat (400°F).
- In a bowl, mix olive oil, lemon zest, lemon juice, salt, black pepper, and garlic powder to create a marinade.
- Coat the chicken breasts evenly with the marinade and let them sit for 10 minutes to absorb the flavors.
- Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- While the chicken cooks, combine diced avocado, red onion, cilantro, lime juice, and salt in a bowl to make the salsa.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Top the grilled chicken with the avocado salsa and serve immediately.
Grilled to perfection, the chicken is juicy with a bright lemon kick, while the avocado salsa adds a fresh, creamy contrast. Try serving it over a bed of quinoa or with a side of grilled veggies for a complete meal.
Lemon Dijon Chicken Breast with Asparagus
Hit your weeknight dinner out of the park with this zesty, savory dish that’s as easy to make as it is delicious. Perfectly seared chicken meets tangy lemon dijon, all atop crisp asparagus for a meal that’s anything but basic.
Ingredients
- For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- For the sauce: 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp lemon juice, 1 garlic clove (minced)
- For the asparagus: 1 bunch asparagus (trimmed), 1 tbsp olive oil, 1/4 tsp salt
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- Season the chicken breasts evenly with salt and pepper on both sides.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear the chicken for 3-4 minutes per side until golden brown, then remove from the skillet.
- In the same skillet, whisk together Dijon mustard, honey, lemon juice, and minced garlic for the sauce.
- Return the chicken to the skillet, spooning the sauce over each piece to coat evenly.
- Toss the asparagus with 1 tbsp olive oil and 1/4 tsp salt, then arrange around the chicken in the skillet.
- Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing to retain its juices.
Unleash a burst of flavors with every bite—the chicken stays juicy, the sauce adds a sweet and tangy kick, and the asparagus brings a fresh crunch. Serve it over quinoa or with a side of roasted potatoes for a hearty meal.
Slow Cooker Lemon Chicken Breast with Vegetables
Transform your dinner routine with this **effortless** slow cooker magic. **Tender** chicken meets zesty lemon and crisp veggies—**set it and forget it** perfection.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- For the vegetables:
- 2 cups baby carrots
- 2 cups green beans, trimmed
- 1 medium onion, sliced
- For the sauce:
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1 tsp dried thyme
Instructions
- **Season** the chicken breasts with salt and pepper.
- **Heat** olive oil in a skillet over medium-high heat. **Sear** chicken for 2 minutes per side until golden.
- **Place** carrots, green beans, and onion in the slow cooker.
- **Arrange** seared chicken on top of the vegetables.
- **Whisk** together chicken broth, lemon juice, garlic, and thyme in a bowl. **Pour** over chicken and vegetables.
- **Cover** and cook on LOW for 6 hours or HIGH for 3 hours.
- **Check** chicken with a thermometer; it should read 165°F.
- **Remove** chicken and let rest for 5 minutes before serving.
**Serve** this lemony delight over quinoa or rice to soak up the savory juices. **Bright** flavors and **fall-apart** tender chicken make this a weeknight winner.
Lemon Basil Chicken Breast Pasta
Absolutely nobody has time for bland chicken pasta—transform your dinner with this zesty, herby twist that’s ready in under 30 minutes.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the pasta:
- 8 oz spaghetti
- 4 cups water
- 1 tsp salt
- For the sauce:
- 2 tbsp butter
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup fresh basil, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat a skillet over medium-high heat. Add 1 tbsp olive oil.
- Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Cook for 6-7 minutes per side until golden and internal temperature reaches 165°F. Remove and let rest.
- In a pot, boil 4 cups water with 1 tsp salt. Add 8 oz spaghetti and cook for 9 minutes until al dente. Drain.
- In the same skillet, melt 2 tbsp butter over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Pour in 1/2 cup heavy cream and 1/4 cup chicken broth. Simmer for 2 minutes until slightly thickened.
- Stir in 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/4 cup chopped basil. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Slice the chicken and add to the sauce along with the cooked spaghetti. Toss to coat evenly.
- You’ll love the creamy texture with bright lemon and fresh basil. Serve with extra basil on top and a side of garlic bread for the ultimate comfort meal.
Spicy Lemon Chicken Breast Stir Fry
Dive into a flavor-packed weeknight hero that’s ready in under 30 minutes. This Spicy Lemon Chicken Breast Stir Fry **sizzles** with zesty vibes and a kick that’ll wake up your taste buds.
Ingredients
- For the chicken: 1 lb boneless, skinless chicken breast (cut into 1-inch strips), 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the sauce: 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sriracha, juice of 1 lemon, 1 tsp grated ginger, 2 cloves garlic (minced)
- For the stir fry: 1 red bell pepper (sliced), 1 cup broccoli florets, 1/2 red onion (sliced), 1 tbsp olive oil
Instructions
- **Marinate the chicken:** In a bowl, toss chicken strips with olive oil, salt, and pepper. Let sit for 10 minutes to absorb flavors.
- **Whisk the sauce:** In another bowl, combine soy sauce, honey, sriracha, lemon juice, ginger, and garlic. Set aside.
- **Cook the chicken:** Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, cook for 5-6 minutes until golden, stirring occasionally. Remove from skillet.
- **Stir fry veggies:** In the same skillet, add remaining olive oil. Toss in bell pepper, broccoli, and onion. Stir fry for 4-5 minutes until crisp-tender.
- **Combine everything:** Return chicken to skillet. Pour sauce over, stirring to coat. Cook for 2 more minutes until everything is glossy and heated through.
Crisp-tender veggies cling to juicy chicken strips, all glazed in a sticky, spicy-sweet sauce. Serve over steamed rice or stuff into warm tortillas for a twist.
Lemon Chicken Breast Piccata
Get ready to dazzle your taste buds with this zesty Lemon Chicken Breast Piccata—quick, flavorful, and totally Instagram-worthy.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts, halved horizontally
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- For the sauce:
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh parsley
Instructions
- Pound each chicken breast half to an even 1/2-inch thickness between two pieces of plastic wrap.
- Combine flour, salt, and pepper in a shallow dish. Dredge each chicken piece in the mixture, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side. Remove and set aside.
- Tip: Don’t overcrowd the skillet to ensure a perfect sear.
- In the same skillet, add chicken broth and lemon juice, scraping up any browned bits. Bring to a simmer.
- Stir in capers and butter until the sauce thickens slightly, about 2 minutes.
- Tip: For a richer sauce, let it reduce for an extra minute.
- Return chicken to the skillet, turning to coat in the sauce. Cook for an additional 2 minutes to heat through.
- Sprinkle with parsley before serving.
- Tip: Fresh parsley adds a pop of color and freshness—don’t skip it!
Outrageously tender chicken meets a bright, buttery sauce with pops of briny capers. Serve over a bed of angel hair pasta or with a crisp green salad for a meal that’s as beautiful as it is delicious.
Lemon Yogurt Marinated Chicken Breast
Make your taste buds dance with this zesty Lemon Yogurt Marinated Chicken Breast—juicy, flavorful, and ridiculously easy to whip up.
Ingredients
- For the marinade:
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil (for cooking)
Instructions
- Mix all marinade ingredients in a bowl until well combined.
- Place chicken breasts in a resealable bag or shallow dish, then pour the marinade over them, ensuring each piece is fully coated.
- Seal the bag or cover the dish, and refrigerate for at least 4 hours, or overnight for maximum flavor.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F).
- Remove chicken from marinade, shaking off excess, and discard the remaining marinade.
- Cook chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Don’t overcrowd the pan—cook in batches if needed.
- Let chicken rest for 5 minutes before slicing. Tip: Resting ensures juicy, tender meat.
You’ll love the creamy texture and bright, tangy flavor of this dish. Try serving it over a crisp salad or with a side of roasted veggies for a complete meal.
Lemon Chicken Breast with Creamy Mushroom Sauce
Kickstart your dinner with this zesty lemon chicken breast smothered in a creamy mushroom sauce—**bold flavors, minimal fuss**.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- For the sauce:
- 1 tbsp butter
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat your skillet over medium-high heat and add 1 tbsp olive oil.
- Season chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon zest. **Tip:** Let the chicken sit at room temperature for 10 minutes before cooking for even heat distribution.
- Add chicken to the skillet. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F. Remove and set aside.
- In the same skillet, melt 1 tbsp butter over medium heat. Add 8 oz sliced mushrooms and cook until golden, about 5 minutes. **Tip:** Don’t overcrowd the pan to ensure mushrooms brown nicely.
- Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Pour in 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3-4 minutes until slightly thickened. **Tip:** Stir occasionally to prevent the sauce from sticking.
- Return chicken to the skillet, spooning sauce over. Sprinkle with 1 tbsp fresh parsley and 2 tbsp lemon juice.
Velvety mushrooms cling to tender chicken, each bite bursting with bright lemon and rich cream. Serve over steamed rice or with crusty bread to soak up every drop of sauce.
Lemon Herb Stuffed Chicken Breast
Kick your dinner game up a notch with this zesty, juicy Lemon Herb Stuffed Chicken Breast. It’s a flavor bomb that’s surprisingly simple to master, perfect for those nights when you want to impress without the stress.
Ingredients
- For the stuffing: 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, Zest of 1 lemon, 2 tbsp melted butter, Salt to taste
- For the chicken: 4 boneless, skinless chicken breasts, 1 tbsp olive oil, Salt and pepper to taste
- For the sauce: 1/4 cup chicken broth, 2 tbsp lemon juice, 1 tbsp butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix breadcrumbs, Parmesan, parsley, thyme, lemon zest, melted butter, and salt to create the stuffing.
- Cut a pocket into each chicken breast, being careful not to cut through completely.
- Stuff each breast with the breadcrumb mixture, securing with toothpicks if necessary.
- Heat olive oil in an oven-safe skillet over medium-high heat. Season chicken with salt and pepper, then sear for 3-4 minutes per side until golden.
- Transfer skillet to the oven and bake for 20-25 minutes, or until chicken reaches 165°F internally.
- Remove chicken from skillet; keep warm. Add chicken broth and lemon juice to the skillet, scraping up browned bits. Stir in butter until melted to create a quick pan sauce.
- Serve chicken drizzled with the pan sauce.
Who knew elegance could be so effortless? The chicken stays moist and tender, with a crispy, herby stuffing that bursts with lemon freshness. Try slicing it over a bed of arugula for a light, summery twist.
Lemon Chicken Breast with Roasted Potatoes
Viral flavors alert! This lemon chicken breast with roasted potatoes is your ticket to a zesty, hearty meal that’s as easy to make as it is delicious. Perfect for weeknights or impressing guests, it’s a no-fuss, high-reward dish.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- For the potatoes:
- 2 cups diced potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix 2 tbsp olive oil, lemon zest, lemon juice, garlic powder, salt, and black pepper to create the marinade.
- Coat the chicken breasts evenly with the marinade and let them sit for 10 minutes. Tip: For deeper flavor, marinate for up to 2 hours in the fridge.
- On a baking sheet, toss diced potatoes with 2 tbsp olive oil, salt, black pepper, and paprika until evenly coated.
- Place the marinated chicken breasts on the same baking sheet, spacing them apart from the potatoes.
- Bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy. Tip: Flip the potatoes halfway through for even crispiness.
- Let the chicken rest for 5 minutes before slicing. Tip: Resting ensures juicy, tender chicken.
Tender chicken meets crispy potatoes in this vibrant dish. Serve it over a bed of greens for a fresh twist or alongside a creamy sauce for extra indulgence.
Lemon Ginger Chicken Breast with Rice
Outshine your dinner routine with this zesty Lemon Ginger Chicken Breast paired with fluffy rice. Bold flavors meet simple steps for a dish that’s anything but basic.
Ingredients
- For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp grated ginger, 2 cloves minced garlic, zest of 1 lemon, 2 tbsp lemon juice
- For the rice: 1 cup white rice, 2 cups water, 1/2 tsp salt
- For the garnish: 2 tbsp chopped cilantro, 1 lemon sliced
Instructions
- Preheat your oven to 375°F (190°C).
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Tip: Don’t move the chicken while searing to get a perfect crust.
- Remove skillet from heat. Add ginger, garlic, lemon zest, and lemon juice around the chicken.
- Transfer skillet to the oven. Bake for 15-20 minutes until chicken reaches 165°F (74°C) internally. Tip: Use a meat thermometer for accuracy.
- While chicken bakes, rinse rice under cold water until water runs clear.
- In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Keep the lid on to trap steam for fluffy rice.
- Remove chicken from oven. Let rest for 5 minutes before slicing.
- Fluff rice with a fork and divide onto plates. Top with sliced chicken, drizzle with pan juices, and garnish with cilantro and lemon slices.
Mouthwatering tender chicken with a bright, ginger-lemon kick pairs perfectly with the subtle, fluffy rice. Serve it over a bed of greens for an extra crunch or with a side of steamed veggies for a complete meal.
Lemon Chicken Breast Salad with Feta
Jump into summer with this zesty Lemon Chicken Breast Salad with Feta—crispy, creamy, and bursting with flavor in every bite.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- For the salad:
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 1/2 cup cherry tomatoes, halved
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Rub the chicken breasts with olive oil, salt, pepper, lemon zest, and lemon juice. Tip: Let the chicken marinate for at least 10 minutes for deeper flavor.
- Place the chicken on a baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Cover with foil if the chicken browns too quickly.
- While the chicken cooks, toss the mixed greens, feta cheese, almonds, and cherry tomatoes in a large bowl.
- Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl for the dressing. Tip: Adjust honey to balance the tartness to your liking.
- Slice the baked chicken into strips and arrange over the salad.
- Drizzle the dressing over the salad and serve immediately.
Crisp greens meet tender, lemony chicken and salty feta for a salad that’s anything but boring. Serve it with a side of crusty bread to scoop up every last bit of dressing.
Lemon Chicken Breast Wraps with Tzatziki
Absolutely nobody has time for boring lunches—shake up your routine with these zesty, creamy wraps that pack a punch.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lemon
- For the tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tbsp lemon juice
- 1 tsp dill, chopped
- 1 garlic clove, minced
- 1/4 tsp salt
- For assembling:
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1/2 cup cherry tomatoes, halved
Instructions
- Preheat your skillet over medium heat and add 1 tbsp olive oil.
- Season the chicken breasts with garlic powder, onion powder, salt, and black pepper.
- Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Don’t move the chicken around too much to get a perfect sear.
- Remove the chicken from the skillet, let it rest for 5 minutes, then slice it thinly. Drizzle with lemon juice.
- While the chicken cooks, mix Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, and salt in a bowl to make the tzatziki. Tip: Squeeze excess water from the cucumber to keep the sauce thick.
- Warm the tortillas in a dry skillet for 30 seconds per side. Tip: Cover them with a towel to keep warm and pliable.
- Assemble the wraps by spreading tzatziki on each tortilla, then adding lettuce, tomatoes, and sliced chicken.
- Roll the tortillas tightly, tucking in the sides as you go.
Serve these wraps immediately for the best texture—crisp lettuce, juicy chicken, and cool tzatziki create a dreamy contrast. Slice them in half diagonally for an Instagram-worthy presentation.
Lemon Chicken Breast with Quinoa and Kale
Just when you thought chicken couldn’t get any zestier, this lemon-infused masterpiece proves you wrong. Pair it with quinoa and kale for a meal that’s as nutritious as it is delicious.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp garlic powder
- For the quinoa:
- 1 cup quinoa
- 2 cups water
- 1/2 tsp salt
- For the kale:
- 2 cups chopped kale
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp garlic powder to create a marinade.
- Coat the chicken breasts evenly with the marinade and let them sit for 10 minutes.
- Heat a skillet over medium-high heat and sear the chicken for 2 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken cooks, rinse 1 cup quinoa under cold water.
- In a saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- In a separate pan, heat 1 tbsp olive oil over medium heat. Add 2 cups chopped kale and 1/4 tsp salt, sautéing for 3-4 minutes until wilted.
- Slice the chicken and serve over the quinoa with kale on the side.
Yum! The chicken is juicy with a crispy exterior, while the quinoa adds a nutty contrast. For an extra kick, drizzle with more lemon juice before serving.
Conclusion
These 20 lemon chicken breast recipes offer a treasure trove of flavors perfect for any event, from cozy family dinners to festive gatherings. Whether you’re craving something creamy, zesty, or grilled to perfection, there’s a dish here to delight your taste buds. We’d love to hear which recipe becomes your go-to—drop a comment below and don’t forget to share your culinary adventures with us on Pinterest!
