Go Back
Homemade Lemon Chicken Basil Recipe photo
Print Recipe Save it for later

Lemon Chicken Basil Recipe

Quick marinated lemon-basil chicken that's great for grilling or pan-searing.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken breasts about 2 breasts
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons honey
  • 1/2 cup fresh basil, loosely packed or 1 tablespoon dried
  • 3 garlic cloves minced
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon red pepper flakes

Instructions

  • Place the chicken breasts in a freezer or zip-top bag and gently pound to an even thickness with a meat mallet or the side of a can.
  • In a bowl or measuring cup, whisk together olive oil, lemon juice, honey, minced garlic, garlic powder, onion powder, dried parsley, salt, black pepper, dried oregano, ground mustard, red pepper flakes, and chopped fresh basil (or dried basil if using).
  • Pour the marinade into the bag with the chicken, seal, and massage to coat. Marinate in the refrigerator 4–12 hours, flipping the bag occasionally.
  • About 15–30 minutes before cooking, remove chicken from the refrigerator and let sit at room temperature if time allows.
  • To pan-sear: heat a large nonstick skillet over medium-high until very hot. Add the chicken and cook undisturbed 3–5 minutes until well browned on the first side. Flip, cover, reduce heat to medium, and cook 5–7 minutes more or until the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes before slicing.
  • To grill: preheat and grease the grill to medium (about 400°F). Grill the chicken 5–7 minutes per side, undisturbed, until cooked through and 165°F internal. Let rest 5 minutes before slicing.
  • Slice the chicken and serve in pasta, salads, wraps, sandwiches, or pitas as desired.

Equipment

  • Freezer or zip-top bag
  • meat mallet or heavy can
  • Mixing bowl or measuring cup for whisking
  • large nonstick skillet
  • Grill (optional)
  • Tongs or spatula
  • Meat Thermometer
  • Cutting Board

Notes

  • Marinate 4–12 hours for best flavor.
  • Let chicken rest 5 minutes after cooking before slicing.
  • Use fresh basil for brighter flavor or 1 tablespoon dried as substitute.