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Lemon Garlic Thin Sliced Chicken Breast

This Lemon Garlic Thin Sliced Chicken Breast is the ultimate weeknight dinner hero. It’s quick, juicy, and bursting with fresh citrusy flavor thanks to a vibrant lemon-garlic marinade. Perfect for pan-frying or grilling, this recipe pairs beautifully with veggies, rice, or pasta—and it comes together in just 20 minutes. Light, lean, and packed with protein, it's a healthy go-to meal that never gets boring.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course
Cuisine American / Mediterranean-Inspired
Calories 210 kcal

Equipment

  • Sharp chef’s knife (if slicing chicken yourself)
  • Cutting board
  • Mixing bowl (for marinade)
  • Measuring spoons
  • Large skillet or grill pan
  • Tongs or spatula
  • Meat thermometer (recommended for doneness)

Ingredients
  

  • 1 lb thin sliced chicken breast about 4 pieces
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • Juice of 1 lemon
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • Optional: fresh parsley for garnish

Instructions
 

  • In a medium bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.
  • Add the thin sliced chicken breasts to the marinade, ensuring they’re fully coated. Let marinate for at least 20 minutes at room temperature or up to 4 hours in the fridge.
  • Heat a large skillet over medium-high heat. Lightly oil the pan if needed.
  • Remove chicken from marinade and pat dry slightly. Cook for 2–3 minutes per side, or until golden and internal temperature reaches 165°F (74°C).
  • Remove from skillet and let rest for 2–3 minutes. Garnish with fresh parsley and serve.

Notes

Make it ahead: Marinate the chicken in the morning and cook in the evening for a flavorful dinner with minimal effort.
Cooking tip: Don’t overcrowd the skillet—cook in batches if needed to get a proper sear and avoid steaming.
Oven option: Prefer baking? Arrange marinated chicken on a baking sheet and bake at 400°F (200°C) for 15–18 minutes.
Serving idea: Slice leftovers and add to salads, wraps, or grain bowls for a quick lunch.
Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.