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Greek Lemon Chicken

Greek Lemon Chicken

This Greek Lemon Chicken recipe is your gateway to a vibrant and incredibly satisfying meal, perfect for busy weeknights or impressing guests. It's a straightforward yet deeply flavorful dish that brings the sunny tastes of Greece right to your kitchen, offering a healthy and delicious alternative to takeout.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 3 tablespoons fresh lemon juice from about 1-2 lemons
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper or to taste
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley for garnish (optional)
  • lemon wedges for serving (optional)

Equipment

  • Medium Bowl
  • Large skillet or Dutch oven
  • Wooden spoon

Method
 

  1. If using chicken breasts, you may want to pound them slightly to an even thickness before cutting them into roughly 1-inch pieces. This ensures more consistent cooking. For chicken thighs, simply trim any excess fat and cut them into uniform pieces.
    1.5 pounds boneless, skinless chicken thighs or breasts
  2. In a medium bowl, whisk together the fresh lemon juice, extra virgin olive oil, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper. This blend of aromatics and bright citrus is the heart of the Greek Lemon Chicken's flavor.
    3 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon salt, 0.25 teaspoon black pepper
  3. Add the prepared chicken pieces to the bowl with the marinade. Toss them gently to ensure each piece is thoroughly coated. Let the chicken marinate for at least 10 minutes at room temperature, or up to 30 minutes for deeper flavor.
    1.5 pounds boneless, skinless chicken thighs or breasts
  4. Heat a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken in a single layer. It’s important not to overcrowd the pan; cook in batches if necessary to ensure the chicken sears properly and doesn’t steam. Cook for about 3-4 minutes per side, until golden brown and nicely seared. Remove the seared chicken from the skillet and set aside.
  5. Reduce the heat to medium. If there’s excessive oil in the pan, carefully pour some of it out, leaving about a tablespoon. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. These browned bits add tremendous depth of flavor to the sauce for your Greek Lemon Chicken.
    1 cup low-sodium chicken broth
  6. Return the seared chicken to the skillet. Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 10-15 minutes, or until the chicken is cooked through and tender. The exact time will depend on the thickness of your chicken pieces and whether you used thighs or breasts.
  7. If you prefer a thicker sauce, you can remove the chicken from the skillet and increase the heat to medium-high. Let the sauce bubble and reduce for a few minutes until it reaches your desired consistency. Alternatively, you can whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the simmering sauce, cooking until thickened.
  8. Taste the sauce and adjust seasoning if needed. Garnish the Greek Lemon Chicken with fresh chopped parsley and serve immediately with lemon wedges on the side. This dish is wonderfully versatile and pairs well with rice, pasta, roasted vegetables, or a fresh Greek salad.
    2 tablespoons chopped fresh parsley, lemon wedges

Notes

Leftover Greek Lemon Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken and its sauce are completely cooled before sealing the container.
To reheat, place the leftover chicken and sauce in a skillet over low to medium heat. Stir occasionally until heated through. You may need to add a splash of chicken broth or water if the sauce seems too thick.