20-Minute Lemon Chicken Recipe

This Mediterranean lemon chicken recipe is dairy-free, requires no butter, and cooks in just about 20 minutes! A quick and healthy dinner that delivers big on flavor? Yes, please!

This Mediterranean lemon chicken recipe is a healthy, dairy-free dinner featuring a zesty garlic-citrus marinade, a warm spice rub, and chicken thighs. Unlike traditional chicken piccata, this version uses heart-healthy extra virgin olive oil instead of butter. It is high-protein and gluten-free, and grills to perfection in just 12 minutes.

Some recipes are so simple I keep them on a permanent weekly rotation. This easy lemon chicken recipe is exactly that. It trades heavy creams for bright, bold Mediterranean flavors that make juicy chicken thighs sing.

Whether you’re a pro like my friend Adam—wait until you see our “grilling argument” in the video below!—or a kitchen beginner, this recipe is nearly impossible to mess up.

Lemon Chicken Ingredients

• For the spice rub: I like to combine bright, citrusy spices like oregano and coriander with earthier flavors like cumin and nutmeg. It gives this lemon chicken a balanced and complex flavor.
• For the marinade: I keep it simple with a 3-ingredient marinade of lemon, olive oil (which I also use to cook the chicken), and minced garlic.
• Onion: You can use either a white or yellow onion for this recipe. I use it to enhance the marinade.
• Chicken: I am 100% a thigh person, but you can use chicken breasts if you prefer.
• Lemon: I’m just going to say it: grilled lemon hits different. It has a sweetness to it, and it looks pretty on a platter! It’s an optional step but totally worth it in my opinion!
• Kosher salt and black pepper are kitchen workhorses. I use them to create a base layer of seasoning on the chicken.
• Parsley to garnish. A little pop of color and freshness rounds things out, and I don’t think I could call myself a true daughter of the Mediterranean if I didn’t use fresh herbs in almost every recipe!

How to Make Lemon Chicken

• Season the chicken: Begin by placing 1 1/2 pounds of chicken in a large bowl. Sprinkle with kosher salt and black pepper. Add 2 teaspoons oregano, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, and 3/4 teaspoon nutmeg.
• Add the marinade: Place the chicken with 1 large diced onion in a bowl or dish, and add 1/4 cup extra virgin olive oil, 1/3 cup lemon juice, and 2 to 3 cloves minced garlic. Combine. Let it sit for 20 minutes or cover and refrigerate for a couple of hours if you have time.
• Grill the lemons: Heat an indoor griddle or a gas grill over medium-high. Before adding the chicken, cut two lemons in half and grill the lemon halves flesh side down. I love to serve these alongside the chicken, both because it looks extra special and my guests can add more lemon flavor if they’d like.
• Grill the chicken: Lightly oil the griddle or gas grill and cook the chicken for about 6 minutes or so on each side (or until its internal temperature reaches 165°F.) You want to see good sear marks with browned edges before flipping.

Can I use Chicken Breast Instead?

Chicken is a big part of the Mediterranean diet. I’ll be honest, I am a thigh gal all the way, because they stay juicy and tender even if you don’t cook them perfectly.

However, I know a lot of my readers prefer chicken breasts. You can often use the two cuts interchangeably, with a slight adjustment in cooking time or preparation. Here are a few tips for using chicken breasts instead of thighs in this recipe.

To use chicken breasts in this recipe:

• You will need 3 large chicken breast halves (boneless, skinless).
• Cut the chicken breast pieces horizontally through the middle to create thinner cutlets. You should end up with 6 cutlets. The cutlets will cook quickly, so you shouldn’t need to adjust the cooking time from the chicken thigh version.
• I also like to use a kitchen mallet to help tenderize the chicken breasts (this is a trick I often use to tenderize chicken breasts and prepare them for even, quick cooking. You can see how I do it in this Italian Baked Chicken Recipe.)

Why You’ll Love This Mediterranean Flavor Profile

• Versatile Cooking: This chicken takes about 12 minutes to cook on an outdoor grill or an indoor griddle. I prefer using chicken thighs because they stay succulent and tender even if you get distracted making a big salad!
• Mix it up: This recipe is simple, which means it goes with almost any side—rice, salads, potatoes—but you can also use the chicken on salads, in sandwiches or as part of a bowl. Make a batch and reinvent it all week long.
• The Marinade: I combine fresh lemon juice, garlic, and sliced onions to create a punchy marinade. If you have time, let the chicken marinate for up to 8 hours, but if you’re short on time, just let it marinate while getting the sides ready. It will still be plenty flavorful.

What to Serve with Lemon Chicken Thighs

This chicken makes a great addition to my simple Pasta Primavera for those who want more protein without sacrificing vegetables. Use them to make a grilled chicken sandwich based on our Antipasto Chicken Sandwich recipe. Or serve this easy chicken recipe with one of these awesome Mediterranean sides:

• Greek green beans
• Roasted Greek potatoes
• Lebanese rice
• Greek salad
• Balela Salad
• And I always add a little Toum (garlic sauce) for dipping.

Hungry for More? Try These Easy Chicken Recipes Next

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Greek Chicken Marinade

Italian

Chicken Saltimbocca (Chicken with Prosciutto and Sage)

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Lemon Rosemary Chicken

Meat and Poultry

Garlic Dijon Chicken

*This post has been recently updated with new media and information for the readers’ benefit.