Simple Lemon Herb Chicken Recipe

Yum!! I pounnded the chicken to an even thickness (which should be included in the recipe for those that follow recipes exactly). I did not add oregano or parsley, but did add very small amounts of the following to each side of the chicken: rosemary blend, garlic powder, and crushed red pepper flakes (along with the lemon juice, salt & pepper). I let it sit for about 10 minutes while I cooked wild rice and heated the olive oil in the pan for a minute. Then proceeded to cook the chicken. After I turned the chicken to cook the other side I started to steam broccoli. Everything was done at the same time and I had a nice quick hot lunch today. Excellent lemon flavor. Will serve again and try it out on the family.

I made this but did one thing different - I brined the chichen for 30 minutes in 1 gallon of water and 1/4 cup of salt in a plastic. When the 30 minutes were up, I washed off the chicken, patted it dry, added the seasonings but added 1 tablespoon of Mrs. Dash Orignal Seasoning for more flavoe. Otherwise, I made the recipe exactly. OMG - that chicken was fork tender and so very good. Thanks for posting this recipe - it will be in my regular rotation.

Excellent - I filleted my chicken breast to help it cook fast without drying out. I added the zest of the lemon to the lemon juice. I also added some garlic powder as it cooked.

i will definitely make this recipe again. I added garlic to the pan before the chicken like others suggested, and I also made a sauce out of the juices with a splash of chicken broth and a little more lemon juice. I served it over mixed greens with cherry tomatoes and it was delicious!

I only rate recipes that I've changed significantly if I liked them, as I feel that they were good inspirations. This is one such case. As I looked over the recipe and the ingredients, I realized that I would probably find it a little bland as is. So, instead of just putting lemon on the chicken and then putting it straight into the pan, I made up a flour mixture with the oregano, salt and pepper, and my favorite spice (especially with lemon), paprika. I had two plates: one empty for chicken by itself, and one with the flour mixture. After making the flour mixture and cutting the lemon (into 4 pieces instead of 2, as you'll see), I pounded the chicken to about 1/4 inch. Then I put the chicken on the plate and squeezed 1/4 lemon onto the upside of the chicken. Then I turned it over and put the lemon side onto the flour. I squeezed another 1/4 lemon on the other side, and then put it down on the flour. I floured the whole chicken. As for the cooking, I realized it wouldn't get hot enough, so I put it up to med. high. I sauteed side 1 for 5 minutes, then turned heat to medium and sauteed the other side for 2-3 minutes. It was too hot, and the bottom was burning, but by now my chicken had ballooned up to 3/4 inches again, so I was worried it wouldn't get done inside. I turned it down to med. low and put a lid on it for the remaining 1-2 minutes. When I took them out, they were PERFECTLY done: juicy and flavorful! I will definitely make this version again!

I was drawn to this recipe because I live alone and it is easily adapted to a single serving. I also love lemon! I added garlic along with the oregano, and let the boneless chicken breast marinate in the refrigerator in a zip-lock bag for a couple of hours before cooking. It's then perfect to toss with a mixed salad with a variety of compatible dressings, or even room-temp pasta with some green onions, peppers, olives and feta cheese! My favorite summer meals.

I made it with a lemon tahini salad and mashed potatoes. I will say I cubed mine for nice quick cooking and browning. I did 3 breasts, which would be perfect for a family of 4! I did add extra salt though, but not much.

We used lemon juice from one of the little 4.5 lemon bottles. This helped with increasing the lemon flavor throughout. Also added more oregano to enhance the herb flavor. Definitely will do again, possibly as a way to prepare chicken for salads.

This is my favorite chicken dish served with savoury rice and baked tomatoes, delicious....I made this dish in my slow cooker,when it was nearly ready I cooked the tomatoes and rice mixture,the chicken is just as tasty served cold in a salad also,you still get the gorgeous flavours....

This is DELICIOUS! I changed it a little, chopped up some garlic and sauteed it in the oil before cooking the chicken and everyone loved it!

This recipe is really good and so easy to do! I never cook. My cooking skills don't stretch too far beyond making boxed macaroni and cheese.. But I can make this dish. It was really delicious. I bought boneless skinless chicken breast cutlets from the grocery store. I took one cutlet and used half a lemon, I added a little garlic powder to it and I also used grape seed oil instead of olive oil. It turned out wonderfully and I definitely will try it again. I highly recommend garlic powder or even fresh garlic would be good.

Thank you for sharing.

Very good. Only a few changes made. No oregano so used herbes de Provence’s. Great flavour. Easy recipe to follow. A keeper!

fresh but a little dry, but that is the nature of chicken breasts. perhaps use thin-cut breasts instead. the bees are a little bummed out

I’m officially addicted to this recipe.

Can’t believe I waited so long to try it!

Love it

Quick, easy, and actually worth bragging about.

My new comfort food 😋

This was a perfect and quick use for some chicken breasts I had sitting in my fridge. After cooking I just put them on top of a salad and it paired perfectly! Highly recommend!