Description
Restaurant-quality Mediterranean Lemon Chicken ready in just 40 minutes! Tender, juicy chicken marinated in fresh lemon, garlic, and Mediterranean herbs, then pan-cooked with cherry tomatoes, Kalamata olives, and capers. One-pan cooking means minimal cleanup. Naturally keto-friendly and bursting with bright, healthy flavors perfect for weeknights or entertaining.
Ingredients
1½ pounds boneless, skinless chicken thighs or 4 chicken breasts
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon paprika
¼ teaspoon red pepper flakes (optional)
2 tablespoons olive oil (for cooking)
1 cup cherry tomatoes, halved
½ cup pitted Kalamata olives, halved
½ cup chicken broth
2 tablespoons capers, drained
Fresh parsley, chopped (for garnish)
Lemon slices (for serving)
Instructions
1. Pat chicken dry with paper towels and season both sides with salt and pepper.
2. In a large bowl or zip-top bag, combine lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, oregano, thyme, rosemary, paprika, and red pepper flakes. Add chicken and turn to coat completely. Marinate at room temperature for 20 minutes (or refrigerate up to 4 hours).
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Remove chicken from marinade, letting excess drip off but keeping herbs on the meat. Reserve the marinade.
5. Place chicken in hot pan without crowding. Sear for 5-6 minutes without moving until golden-brown crust forms.
6. Flip chicken and cook second side another 5-6 minutes for thighs (4-5 minutes for breasts). Chicken won’t be fully cooked yet.
7. Reduce heat to medium. Add cherry tomatoes, olives, and capers to the pan, stirring around the chicken.
8. Pour in reserved marinade and chicken broth. Bring to a simmer, scraping up browned bits from pan bottom.
9. Simmer for 8-10 minutes until chicken reaches internal temperature: 175°F for thighs or 165°F for breasts. Sauce will reduce and concentrate.
10. Remove from heat and let rest in pan for 5 minutes. Garnish with fresh parsley and serve with lemon slices.
Notes
Use an instant-read thermometer for perfect doneness: 175°F for thighs (optimal tenderness), 165°F for breasts (exact doneness).
Pat chicken completely dry before searing—surface moisture prevents browning and flavor development.
Reserved marinade is safe to cook with—it reaches safe temperature when simmered with the chicken.
Fresh lemon juice is essential for bright flavor; bottled juice lacks aromatic oils and tastes flat.
Store chicken with sauce in refrigerator for up to 4 days. Flavors improve overnight as chicken absorbs more sauce.
Reheat gently in covered skillet with 1 tablespoon chicken broth to prevent drying.
This recipe is naturally keto-friendly with approximately 4g net carbs per serving.
For grilling: Cook marinated chicken over medium-high heat for 6-7 minutes per side, then top with stovetop-prepared sauce.
- Prep Time: 20
- Cook Time: 20
- Category: Main Course, Dinner
- Method: Pan-Searing, Simmering
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1 chicken thigh with sauce (about 8 oz)
- Calories: 385
- Sugar: 3g
- Sodium: 695mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 165mg
Keywords: mediterranean chicken, lemon chicken, greek chicken, healthy chicken recipe, keto chicken