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Lebanese Lemon Garlic Chicken Recipe

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4 from 2 reviews

This Lebanese Lemon Garlic Chicken recipe features tender, juicy chicken breasts marinated in a zesty lemon and garlic mixture with Italian herbs. Perfect for adding protein to salads, sandwiches, or rice bowls, this simple Mediterranean-inspired dish involves marinating the chicken to infuse deep flavors and pan-searing it to golden perfection.

Ingredients

For the Chicken Marinade:

  • 2 lemons
  • 1/4 cup extra virgin olive oil
  • 5 large garlic cloves, crushed or minced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup chopped Italian parsley, plus more for garnish

For the Chicken:

  • 2 pounds boneless skinless chicken breasts (about 4 large chicken breasts)
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil (for cooking)

Instructions

  1. Make the marinade: Zest and juice one of the lemons into a large bowl, saving the second lemon for later. Add the olive oil, crushed garlic, Italian seasoning, red pepper flakes (if using), and chopped parsley. Whisk everything together until well combined and set aside.
  2. Slice the breasts into cutlets: Place each chicken breast flat on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create two thin cutlets per breast. If needed, cover them with plastic wrap and gently pound with a kitchen mallet to flatten further for even cooking.
  3. Dry and season the chicken: Pat the chicken cutlets dry with paper towels. Season both sides generously with kosher salt and black pepper. Add the cutlets to the prepared marinade and turn to coat evenly. Cover and refrigerate for at least 30 minutes and up to 2 hours to let the flavors develop.
  4. Cook the chicken: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat until shimmering. Arrange the chicken pieces in the skillet without crowding (cook in batches if necessary). Sear each side for about 4 minutes, until golden brown and cooked through. The juices should run clear, and the internal temperature should reach 160°F.
  5. Rest the chicken: Remove the chicken from the skillet and tent loosely with foil. Let rest for 5 minutes; during this time, the internal temperature will rise to 165°F, ensuring the chicken is fully cooked without any pink inside. Slice the remaining lemon while the chicken rests.
  6. Garnish and serve: Garnish the cooked chicken with additional chopped parsley and lemon slices. Serve immediately and enjoy as a flavorful entree or protein addition to your favorite dishes.

Notes

  • Marinating for at least 30 minutes is crucial for tender and flavorful chicken, but you can marinate up to 2 hours for deeper flavor.
  • Use a sharp knife to slice the chicken breasts thinly for quicker, more even cooking.
  • Do not overcrowd the skillet to ensure proper searing and browning.
  • Resting the chicken after cooking helps retain juices and results in a more tender texture.
  • Red pepper flakes are optional and can be adjusted for desired heat.
  • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.

Find it online: https://recipesbyliza.com/lebanese-lemon-garlic-chicken-recipe/