Ingredients
boneless skinless chicken breasts
extra virgin olive oil
fresh lemon juice
lemon zest
garlic
paprika
fresh or dried herbs (thyme, rosemary, oregano, parsley)
salt
black pepper
Parmesan cheese (optional)
Instructions
1-Make ahead marinade: Marinate the chicken up to 24 hours in advance, covered in the refrigerator.
2-Store leftovers: Store cooked leftovers in an airtight container in the fridge for up to 3 days.
3-Reheat gently: Reheat in a skillet with a splash of broth or in the microwave at low power to prevent drying.
4-Freeze for later: Freeze raw chicken in the marinade; thaw overnight in the fridge before cooking.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Do not marinate longer than 4 hours — the acid in the lemon juice can break down the chicken and make the texture mushy.
🌡️ Use an instant-read thermometer for the juiciest results; pull the chicken at 154°F and let carryover cooking finish the job.
🔪 Let the chicken rest for 5 full minutes before slicing so the juices redistribute and every bite stays moist.
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb, Keto
Nutrition
- Serving Size: 1 chicken breast (about 6 oz)
- Calories: 320
- Sugar: 1g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 39g
- Cholesterol: 110mg