Just when you thought chicken couldn’t get any more versatile, along comes the zesty twist of lemon to brighten up your meals! Whether you’re whipping up a quick weeknight dinner, hosting a summer BBQ, or craving some comfort food with a tangy kick, our roundup of 18 delicious lemon chicken recipes has something for every occasion. Dive in and discover your next favorite dish!
Lemon Garlic Roasted Chicken
Today feels like one of those quiet evenings where the kitchen becomes a sanctuary, and the act of cooking turns into a gentle meditation. Lemon Garlic Roasted Chicken is one of those dishes that fills the home with warmth and the heart with comfort, perfect for moments when you need a little solace.
Ingredients
- A whole chicken, about 4 lbs
- A couple of lemons, sliced
- A handful of garlic cloves, peeled and slightly crushed
- A splash of olive oil
- A sprinkle of salt and freshly ground black pepper
- A few sprigs of fresh thyme
Instructions
- Preheat your oven to 375°F (190°C), letting it warm up while you prepare the chicken.
- Pat the chicken dry with paper towels; this helps the skin get crispy.
- Rub the chicken all over with olive oil, then season generously with salt and pepper.
- Stuff the cavity with lemon slices, garlic cloves, and thyme sprigs for flavor that cooks from the inside out.
- Place the chicken in a roasting pan, breast side up, and tuck the wings under the body to prevent burning.
- Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Let the chicken rest for 10 minutes before carving; this keeps the juices from running out.
As you slice into the chicken, the skin crackles slightly, giving way to tender, juicy meat infused with the bright notes of lemon and the earthy depth of garlic. Serve it alongside roasted vegetables or over a bed of wild rice for a meal that feels both nourishing and indulgent.
Honey Lemon Chicken Skewers
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that balances the sweet and the tangy, a dish that feels like a warm hug on a cool evening.
Ingredients
- 1.5 lbs of chicken breast, cut into bite-sized pieces
- A generous drizzle of honey, about 1/4 cup
- The zest and juice of 2 lemons
- A couple of garlic cloves, minced
- A splash of olive oil, about 2 tbsp
- A pinch of salt and a crack of black pepper
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a bowl, whisk together the honey, lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper until well combined.
- Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and let it marinate in the fridge for at least 1 hour, or overnight for deeper flavor.
- Preheat your grill or grill pan to medium-high heat, about 375°F, ensuring it’s hot enough to sear the chicken nicely.
- Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece for even cooking.
- Grill the skewers for about 4-5 minutes on each side, or until the chicken is golden brown and has reached an internal temperature of 165°F.
- Let the skewers rest for a couple of minutes before serving to allow the juices to redistribute.
Beautifully charred with a sticky glaze, these skewers offer a perfect balance of sweet honey and bright lemon. Serve them over a bed of fluffy rice or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.
Crispy Lemon Chicken Piccata
Zestful evenings call for dishes that brighten the soul and the palate, and nothing does that quite like a plate of crispy lemon chicken piccata. It’s a dance of tangy and tender, a reminder of the simple joys in life.
Ingredients
- a couple of boneless, skinless chicken breasts
- a splash of olive oil
- a half cup of all-purpose flour
- a pinch of salt and pepper
- a tablespoon of butter
- a cup of chicken broth
- a juicy lemon, sliced
- a couple of tablespoons of capers
- a handful of fresh parsley, chopped
Instructions
- Start by pounding the chicken breasts to an even thickness, about a half-inch, to ensure they cook uniformly.
- Dredge each piece lightly in the flour, shaking off any excess—this is your ticket to that golden crispiness.
- Heat the olive oil in a pan over medium-high heat until it shimmers, then add the chicken. Cook for about 4 minutes on each side until golden and crispy. Tip: Don’t overcrowd the pan; cook in batches if necessary.
- Remove the chicken and set aside. In the same pan, melt the butter and add the chicken broth, lemon slices, and capers. Let it simmer for about 3 minutes until the sauce slightly thickens. Tip: The sauce should coat the back of a spoon when it’s ready.
- Return the chicken to the pan, spooning the sauce over it, and let everything mingle for another 2 minutes. Tip: This is the perfect time to adjust the seasoning if needed.
- Garnish with fresh parsley right before serving to add a pop of color and freshness.
Just like that, you’ve got a dish where the chicken’s crisp exterior gives way to juicy tenderness, all swathed in a sauce that’s bright with lemon and briny capers. Serve it over a bed of creamy mashed potatoes or alongside some al dente pasta to soak up every last drop of that glorious sauce.
Lemon Herb Grilled Chicken
Dusk settles softly, and the kitchen beckons with the promise of something simple yet profoundly satisfying. Lemon Herb Grilled Chicken is that kind of dish—unassuming, but with flavors that linger like the last light of day.
Ingredients
- 4 boneless, skinless chicken breasts
- A generous glug of olive oil, about 1/4 cup
- The zest and juice of 2 lemons
- A couple of garlic cloves, minced
- A handful of fresh herbs (think thyme, rosemary, and parsley), finely chopped
- A splash of balsamic vinegar, about 1 tbsp
- A pinch of salt and a crack of black pepper
Instructions
- In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped herbs, balsamic vinegar, salt, and pepper. Tip: Letting the marinade sit for a few minutes before adding the chicken helps the flavors meld.
- Add the chicken breasts to the bowl, turning to coat them evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your grill to medium-high heat, about 375°F. Tip: A well-heated grill ensures those beautiful char marks without drying out the chicken.
- Remove the chicken from the marinade, letting any excess drip off. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Resist the urge to flip the chicken more than once to get those perfect grill lines.
- Let the chicken rest for 5 minutes before slicing. This keeps all those juicy flavors locked in.
Momentarily, the first bite reveals the chicken’s tender juiciness, with the bright lemon and earthy herbs playing off each other beautifully. Serve it atop a crisp salad or alongside grilled vegetables for a meal that feels like a gentle embrace.
Baked Lemon Pepper Chicken
Wandering through the kitchen on a quiet evening, the simplicity of a well-seasoned chicken dish feels like a comforting embrace. This baked lemon pepper chicken, with its zesty brightness and peppery warmth, is a humble yet flavorful centerpiece for any meal.
Ingredients
- 4 chicken thighs, skin-on for that crispiness we love
- A generous drizzle of olive oil, about 2 tablespoons
- The zest and juice of 1 large lemon, for that sunny burst of flavor
- A couple of teaspoons of freshly ground black pepper, to taste
- A pinch of salt, just to bring everything together
- A splash of chicken broth, about 1/4 cup, to keep things moist
Instructions
- Preheat your oven to 375°F (190°C), letting it warm up while you prepare the chicken.
- In a small bowl, mix together the lemon zest, lemon juice, olive oil, black pepper, and salt. This is your marinade, and it’s packed with flavor.
- Place the chicken thighs in a baking dish, skin side up. Pour the marinade over them, making sure each piece is nicely coated. A little massage helps the flavors penetrate.
- Add the splash of chicken broth to the dish, around the chicken, not over it, to keep the skin crispy.
- Bake for 35-40 minutes, until the skin is golden and crispy, and the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. This lets the juices redistribute, ensuring every bite is moist.
Best enjoyed when the lemon’s tang dances with the pepper’s heat, creating a melody of flavors. Serve it over a bed of fluffy rice or alongside roasted vegetables for a meal that feels both nourishing and indulgent.
Lemon Butter Chicken with Asparagus
As the evening light fades, there’s something deeply comforting about preparing a meal that feels both nourishing and indulgent. Lemon Butter Chicken with Asparagus is one such dish, where the simplicity of ingredients belies the depth of flavor they create together.
Ingredients
- 4 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- Salt and freshly ground black pepper, just enough to season
- A splash of chicken broth, about 1/2 cup
- The juice of 1 lemon, plus a few thin slices for garnish
- A generous knob of butter, around 3 tablespoons
- A bunch of asparagus, trimmed
- A pinch of garlic powder
- A sprinkle of fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, and a pinch of garlic powder on both sides.
- Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken to the skillet and sear for about 3-4 minutes on each side, until golden brown. Tip: Don’t move the chicken around too much to get a good sear.
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add a splash of chicken broth and the juice of 1 lemon, scraping up any browned bits from the bottom. Tip: Those bits are flavor gold!
- Add the asparagus to the skillet and toss to coat in the liquid.
- Return the chicken to the skillet, nestling it among the asparagus.
- Dot the chicken and asparagus with a generous knob of butter.
- Transfer the skillet to the oven and bake for about 15 minutes, or until the chicken is cooked through. Tip: The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Garnish with fresh parsley and lemon slices before serving.
Velvety butter melds with bright lemon to cloak the tender chicken, while the asparagus offers a crisp contrast. Serve it over a bed of fluffy rice or alongside roasted potatoes for a meal that feels like a hug.
Slow Cooker Lemon Chicken
Dusk settles in, and the kitchen fills with the promise of a meal that’s both comforting and bright, much like the slow cooker lemon chicken we’re about to embrace. It’s the kind of dish that whispers of lazy Sundays and the joy of coming home to something deliciously effortless.
Ingredients
- A couple of pounds of boneless, skinless chicken thighs
- A splash of olive oil
- 4 cloves of garlic, minced
- 1 cup of chicken broth
- The zest and juice of 2 lemons
- A tablespoon of honey
- A teaspoon of dried thyme
- Salt and freshly ground black pepper, just enough to season
Instructions
- Heat a splash of olive oil in a pan over medium heat and brown the chicken thighs on both sides, about 3 minutes per side, to lock in those juices.
- Transfer the chicken to your slow cooker and scatter the minced garlic over the top.
- In a bowl, whisk together the chicken broth, lemon zest, lemon juice, honey, and thyme, then pour this golden elixir over the chicken.
- Season with salt and pepper, then cover and cook on low for 6 hours, letting the flavors meld into something magical.
- Once done, the chicken should be tender enough to fall apart with a fork, and the sauce will have thickened slightly, clinging to each piece with a lemony embrace.
Lemon chicken from the slow cooker is a melody of tangy and sweet, with meat so tender it practically sings on the fork. Serve it over a bed of fluffy rice or with a side of roasted vegetables to soak up every drop of that vibrant sauce.
Lemon Chicken Stir Fry
Dusk settles softly outside, and here in the kitchen, the vibrant zest of lemon and the savory scent of chicken promise a meal that’s both comforting and bright. This Lemon Chicken Stir Fry is a dance of flavors, simple yet profound, perfect for those evenings when you crave something quick but deeply satisfying.
Ingredients
- A couple of boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons of olive oil
- A splash of soy sauce
- The zest and juice of 1 large lemon
- A handful of broccoli florets
- 1 red bell pepper, thinly sliced
- 2 cloves of garlic, minced
- A pinch of red pepper flakes
- 1 teaspoon of honey
Instructions
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the chicken strips to the skillet, spreading them out in a single layer. Let them cook undisturbed for 3 minutes to get a nice sear.
- Flip the chicken pieces and add the minced garlic and red pepper flakes. Stir for about 1 minute until fragrant.
- Toss in the broccoli florets and red bell pepper. Cook for another 4 minutes, stirring occasionally, until the vegetables are just tender but still crisp.
- Pour in the soy sauce, lemon zest, lemon juice, and honey. Stir everything together and let it cook for 2 more minutes, allowing the flavors to meld.
- Tip: If the pan seems dry, a splash of water can help loosen any bits stuck to the bottom, adding more flavor to the dish.
- Tip: For an extra kick, adjust the amount of red pepper flakes to your liking.
- Tip: Serve immediately to enjoy the vibrant colors and textures at their peak.
Unassuming yet unforgettable, this dish balances the tangy punch of lemon with the subtle sweetness of honey, all wrapped around tender chicken and crisp vegetables. Try serving it over a bed of fluffy jasmine rice or alongside a crisp white wine for a meal that feels both nourishing and indulgent.
Lemon Chicken Pasta
Now, as the evening light fades, there’s something comforting about the thought of Lemon Chicken Pasta. It’s a dish that whispers of summer evenings and the simple joy of a meal that feels both nourishing and indulgent.
Ingredients
- A couple of boneless, skinless chicken breasts
- 8 oz of your favorite pasta
- 2 tbsp of olive oil
- The zest and juice of 1 large lemon
- A splash of white wine (optional, but lovely)
- 2 cloves of garlic, minced
- A handful of fresh parsley, chopped
- Salt and freshly ground black pepper, to your liking
- A sprinkle of red pepper flakes for a bit of heat
- 1/2 cup of grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
- While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for about 6-7 minutes on each side, or until golden and cooked through. Remove from the skillet and let rest before slicing.
- In the same skillet, add the remaining olive oil and sauté the garlic until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to keep the flavor sweet.
- Add the lemon zest, lemon juice, and white wine to the skillet, scraping up any browned bits from the chicken. Let it simmer for a minute to reduce slightly.
- Slice the chicken into strips and add it back to the skillet, tossing to coat in the lemon sauce. Tip: If the sauce seems too thick, loosen it with a bit of the reserved pasta water.
- Add the drained pasta to the skillet, tossing everything together. Sprinkle with parsley, red pepper flakes, and Parmesan cheese, giving it one final toss to combine. Tip: The cheese melts beautifully into the sauce, adding a creamy texture.
Unassuming yet vibrant, this Lemon Chicken Pasta balances the tangy brightness of lemon with the savory depth of Parmesan. Serve it with a crisp green salad or enjoy it as is, letting the flavors shine in their simplicity.
Lemon Chicken Soup
Zestful moments in the kitchen often lead to the most comforting dishes, and today, I found myself drawn to the simplicity and brightness of lemon chicken soup. It’s a dish that whispers of home, with each spoonful offering a gentle hug.
Ingredients
- A couple of boneless, skinless chicken breasts
- 4 cups of chicken broth
- A splash of olive oil
- 1 cup of diced carrots
- 1 cup of diced celery
- Half a cup of diced onion
- 2 cloves of garlic, minced
- The zest and juice of 1 lemon
- A handful of fresh dill, chopped
- Salt and pepper, just enough to season
Instructions
- Heat a splash of olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced carrots, celery, and onion to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Stir in the minced garlic and cook for another minute, just until fragrant.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Add the chicken breasts to the pot. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 20 minutes.
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
- Return the shredded chicken to the pot. Stir in the lemon zest, lemon juice, and chopped dill.
- Season the soup with salt and pepper, then let it simmer for another 5 minutes to meld the flavors.
This lemon chicken soup is a melody of textures, from the tender shreds of chicken to the crisp vegetables, all swimming in a broth that’s both bright and deeply comforting. Serve it with a slice of crusty bread for dipping, or sprinkle a little extra dill on top for a fresh finish.
Lemon Chicken with Thyme and Rosemary
Remembering the quiet evenings when the kitchen felt like a sanctuary, this dish brings a comforting brightness to the table, with the lemon’s zest dancing alongside the earthy whispers of thyme and rosemary.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- The zest and juice of 1 lemon
- A splash of white wine (about 1/4 cup)
- 2 cloves of garlic, minced
- A few sprigs of fresh thyme and rosemary
- Salt and freshly ground black pepper, just a pinch of each
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
- Heat a couple of tablespoons of olive oil in an oven-safe skillet over medium heat until it shimmers slightly.
- Season the chicken breasts with salt and pepper, then sear them in the skillet for about 3 minutes on each side, until they’re golden but not fully cooked.
- Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic, lemon zest, and juice, and a splash of white wine, scraping up any browned bits for extra flavor.
- Return the chicken to the skillet, nestling it into the sauce. Toss in the thyme and rosemary sprigs for that aromatic touch.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute, ensuring every bite is moist and flavorful.
Kindly savor the tender chicken, where the lemon’s acidity cuts through the richness, and the herbs offer a grounding note. Serve it over a bed of fluffy quinoa or alongside roasted vegetables for a meal that feels both nourishing and indulgent.
Lemon Chicken Salad
Gently, the warmth of the kitchen wraps around you as you begin to prepare this Lemon Chicken Salad, a dish that sings with the brightness of summer and the comfort of home. It’s a simple yet vibrant meal, perfect for those days when you crave something light but satisfying.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of cups of mixed greens
- Half a cup of cherry tomatoes, halved
- A splash of olive oil
- 1 lemon, juiced and zested
- A pinch of salt and pepper
- A handful of crumbled feta cheese
- A drizzle of honey
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the chicken breasts on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes, or until the internal temperature reaches 165°F.
- While the chicken cooks, toss the mixed greens and cherry tomatoes in a large bowl.
- In a small bowl, whisk together the lemon juice, zest, a splash of olive oil, and a drizzle of honey to create the dressing.
- Once the chicken is done, let it rest for 5 minutes before slicing it into strips.
- Add the sliced chicken to the salad, sprinkle with feta cheese, and drizzle with the lemon dressing.
- Toss everything gently to combine, ensuring the salad is evenly coated with the dressing.
Bright and zesty, this Lemon Chicken Salad offers a delightful contrast between the tender chicken and the crisp greens. Serve it on a sunny patio for a meal that feels like a gentle embrace from the season itself.
Lemon Chicken Tacos
Today feels like one of those days where the kitchen beckons with the promise of something bright and comforting. Lemon chicken tacos, with their zesty charm and tender bites, seem just right for a meal that’s both uplifting and grounding.
Ingredients
- 2 boneless, skinless chicken breasts, cut into thin strips
- A couple of tablespoons of olive oil
- The zest and juice of 1 large lemon
- A splash of chicken broth
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- A pinch of salt
- 4 small flour tortillas
- A handful of fresh cilantro, chopped
- 1/2 cup of sour cream
- A few slices of avocado
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add the chicken strips to the skillet, spreading them out so they cook evenly. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
- Sprinkle the cumin, smoked paprika, and salt over the chicken. Stir to coat every piece evenly.
- Pour in the lemon juice and zest, along with a splash of chicken broth. This will create a light sauce that keeps the chicken moist.
- Cook for about 5-7 minutes, or until the chicken is no longer pink in the center. Tip: Cutting a piece in half is the best way to check for doneness.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, just until they’re soft and pliable.
- Assemble the tacos by dividing the chicken among the tortillas, then topping with sour cream, avocado slices, and a sprinkle of fresh cilantro. Tip: For an extra zing, add a little more lemon zest on top.
Zesty and vibrant, these tacos bring a delightful contrast of creamy avocado and tangy lemon chicken. Serve them with a side of black beans or a crisp salad for a meal that’s as colorful as it is satisfying.
Lemon Chicken with Creamy Sauce
Zesty and comforting, this lemon chicken with creamy sauce is like a warm hug on a chilly evening. It’s a dish that balances the bright tang of lemon with the rich, velvety smoothness of cream, creating a symphony of flavors that dance on the palate.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- A splash of white wine (about 1/4 cup)
- 1 cup of heavy cream
- The zest and juice of 1 lemon
- A pinch of salt and freshly ground black pepper
- A handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure a nice sear.
- Remove the chicken from the skillet and set aside on a plate.
- Lower the heat to medium and pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for about 2 minutes to reduce slightly.
- Stir in the heavy cream, lemon zest, and lemon juice. Bring the sauce to a gentle simmer and let it thicken for about 3-4 minutes. Tip: Keep the heat low to prevent the cream from curdling.
- Return the chicken to the skillet, spooning the sauce over the top. Let it warm through for about 2 minutes.
- Sprinkle with chopped parsley before serving. Tip: Fresh herbs add a burst of color and freshness to the dish.
Velvety and rich, the creamy sauce clings to the tender chicken, offering a luxurious texture that’s perfectly offset by the lemon’s zing. Serve it over a bed of fluffy rice or with a side of steamed vegetables for a complete meal that feels both indulgent and balanced.
Lemon Chicken and Rice Casserole
As the evening light fades, there’s something deeply comforting about preparing a meal that feels like a warm hug. This lemon chicken and rice casserole is just that—a simple, nourishing dish that brings a little brightness to the table.
Ingredients
- A couple of boneless, skinless chicken breasts
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- A splash of olive oil
- The zest and juice of 1 lemon
- A handful of fresh parsley, chopped
- 1 teaspoon of garlic powder
- Salt and pepper, just enough to season
Instructions
- Preheat your oven to 375°F and lightly grease a casserole dish with a splash of olive oil.
- Season the chicken breasts with salt, pepper, and garlic powder, then place them in the dish.
- Tip: For extra flavor, let the chicken marinate in the seasoning for about 15 minutes before baking.
- In a bowl, mix the rice, chicken broth, lemon zest, and lemon juice, then pour this around the chicken in the dish.
- Cover the dish tightly with foil and bake for 45 minutes, or until the rice is tender and the chicken is cooked through.
- Tip: Check the rice at the 30-minute mark; if it’s drying out, add a little more broth.
- Once done, remove the foil, sprinkle the chopped parsley over the top, and let it sit for 5 minutes before serving.
- Tip: For a golden top, broil the casserole for the last 2-3 minutes, watching closely to avoid burning.
Here, the rice absorbs all the lemony goodness, becoming fluffy yet moist, while the chicken stays tender. Serve it with a side of steamed greens for a meal that’s as vibrant as it is comforting.
Lemon Chicken Kebabs
Wandering through the flavors of summer, there’s something undeniably comforting about the zesty tang of lemon paired with the tender succulence of chicken. These kebabs are a celebration of simple ingredients coming together to create a dish that’s both vibrant and deeply satisfying.
Ingredients
- a couple of boneless, skinless chicken breasts, cut into 1-inch pieces
- a splash of olive oil
- the zest and juice of 1 large lemon
- a couple of garlic cloves, minced
- a pinch of salt and freshly ground black pepper
- a handful of fresh parsley, chopped
- wooden or metal skewers
Instructions
- In a large bowl, combine the chicken pieces with a splash of olive oil, the zest and juice of the lemon, minced garlic, salt, and pepper. Let it marinate in the fridge for at least 30 minutes, though an hour will deepen the flavors.
- While the chicken marinates, soak your wooden skewers in water for 30 minutes to prevent burning. If using metal skewers, you can skip this step.
- Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s hot enough to sear the chicken nicely.
- Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
- Grill the kebabs for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through, with no pink in the center.
- Sprinkle the chopped parsley over the kebabs right before serving to add a fresh, herby brightness.
Off the grill, these kebabs boast a juicy interior with a slightly charred, citrusy exterior that’s irresistibly fragrant. Serve them over a bed of fluffy couscous or alongside a crisp, green salad for a meal that feels like sunshine on a plate.
Lemon Chicken with Olives and Capers
Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that balances the bright zest of lemon with the savory depth of chicken, all while the briny notes of olives and capers play in the background.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- The juice of 1 lemon, plus a few thin slices for garnish
- A splash of white wine (about 1/4 cup)
- A handful of pitted green olives, roughly chopped
- A tablespoon of capers, drained
- A pinch of salt and freshly ground black pepper
- A sprinkle of dried oregano
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
- Season the chicken breasts with salt, pepper, and a sprinkle of dried oregano on both sides.
- Heat a couple of tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts. Sear for about 3-4 minutes on each side until golden brown. Tip: Don’t move the chicken around too much to get a good sear.
- Remove the skillet from the heat and add a splash of white wine, the lemon juice, chopped olives, and capers around the chicken.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to check doneness without cutting into the chicken.
- Let the chicken rest for a few minutes after baking. Tip: Resting allows the juices to redistribute, ensuring moist chicken.
- Garnish with thin lemon slices before serving.
Zesty and vibrant, this lemon chicken with olives and capers offers a delightful contrast of flavors and textures, with the chicken remaining tender and juicy. Serve it over a bed of fluffy couscous or alongside roasted vegetables for a meal that feels both nourishing and indulgent.
Lemon Chicken with Spinach
Venturing into the kitchen tonight, I found myself craving something bright yet comforting, a dish that whispers of summer but hugs like a cozy blanket. Lemon chicken with spinach emerged as the answer, its vibrant flavors dancing between tangy and tender, a melody of simplicity and depth.
Ingredients
- A couple of boneless, skinless chicken breasts
- A splash of olive oil
- 2 cloves of garlic, minced
- The zest and juice of 1 lemon
- A handful of fresh spinach
- 1/2 cup of chicken broth
- A pinch of salt and a crack of black pepper
Instructions
- Heat a splash of olive oil in a skillet over medium heat until it shimmers, about 2 minutes.
- Season the chicken breasts with a pinch of salt and a crack of black pepper, then add them to the skillet. Cook for 5-7 minutes on each side, until golden and cooked through. Tip: Don’t move the chicken too soon; letting it sear ensures a golden crust.
- Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and lemon zest, sautéing for about 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly. Tip: Those browned bits are flavor gold—don’t let them go to waste!
- Add the fresh spinach to the skillet, stirring until just wilted, about 1 minute. Tip: Spinach cooks down a lot, so don’t be shy with the amount.
- Return the chicken to the skillet, spooning the sauce and spinach over the top. Let everything heat through for another minute.
Every bite of this lemon chicken with spinach offers a tender juiciness, with the spinach adding a slight crispness against the velvety sauce. Serve it over a bed of fluffy rice or with a slice of crusty bread to soak up every last drop of that lemony goodness.
Conclusion
Just as a squeeze of lemon brightens any dish, these 18 lemon chicken recipes promise to add zest to your meals. Whether you’re cooking for a weeknight dinner or a special gathering, there’s a recipe here to suit every occasion. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!
