Lemon Herb Chicken Breasts
These lemon herb chicken breasts are one of my favorite Sunday meal prep staples because they are bright, juicy, and so easy to use all week long. The simple seasoning keeps the flavor fresh, while the lemon makes every bite taste light and lively.
Equipment
- 1 Large bowl
- 1 Oven or skillet
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley chopped, for finishing
Instructions
- Mix the marinade. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and black pepper.
- Coat the chicken. Add the chicken breasts to the bowl and turn them until every piece is well coated. Let them sit for at least 20 minutes, or up to 4 hours in the refrigerator.
- Cook the chicken. Preheat your oven or skillet, depending on your preferred method. Cook the chicken until it is golden on the outside and fully done in the center.
- Rest and finish. Let the chicken rest for a few minutes before slicing. Sprinkle with chopped parsley and a little extra lemon zest if desired.
Notes
Store the cooked chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently to prevent drying out.