Simple Marjoram & Lemon Chicken
This Simple Marjoram & Lemon Chicken is a vibrant, high-protein dish perfect for a quick weeknight meal, delivering bright and savory flavors in under 30 minutes.
For 2 servings
Pat the chicken breasts dry with paper towels. If the breasts are very thick (over 1 inch), carefully butterfly them horizontally to create two thinner cutlets, ensuring more even cooking.
In a medium bowl, combine 1 tablespoon of olive oil, dried marjoram, the zest of the entire lemon, garlic powder, salt, pepper, and the juice from half of the lemon. Whisk well to combine.
Add the prepared chicken breasts to the bowl with the marinade. Toss to ensure each piece is thoroughly coated. Let marinate at room temperature for at least 10 minutes, or in the refrigerator for up to 30 minutes.
Heat a large, heavy-bottomed skillet (cast iron works great) over medium-high heat. Add the remaining 1 tablespoon of olive oil to the hot pan.
Once the oil is shimmering, carefully place the marinated chicken breasts into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 5-7 minutes per side, until golden brown and cooked through, reaching an internal temperature of 165°F (74°C) when measured with a meat thermometer.
Remove the cooked chicken from the skillet and transfer it to a clean cutting board. Tent loosely with aluminum foil and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender and moist.
While the chicken rests, squeeze the juice from the remaining half lemon directly over the chicken.
Slice the chicken breasts against the grain, if desired, and serve immediately. Garnish with fresh chopped parsley, if using, and pair with your favorite side dishes like roasted vegetables or a simple green salad.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Butterfly thick chicken breasts: For even cooking and faster results, slice thicker chicken breasts horizontally to create two thinner cutlets.
- 2Don't overcrowd the pan: Cook chicken in batches if necessary to ensure a good sear. Overcrowding lowers the pan temperature, leading to steaming instead of browning.
- 3Rest the chicken: Always rest cooked chicken for at least 5 minutes before slicing. This crucial step allows the juices to redistribute, resulting in much juicier and more tender meat.
- 4Use a meat thermometer: The most reliable way to ensure chicken is perfectly cooked and safe to eat is to use an instant-read thermometer. Chicken is done when it reaches 165°F (74°C).
Adapt it for your goals.
Herb Swap
Substitute dried marjoram with dried oregano or thyme for a slightly different aromatic profile, or use fresh herbs for a more intense flavor.
Add VegetablesAdd Vegetables
During the last few minutes of cooking the chicken, add cherry tomatoes, sliced bell peppers, or asparagus spears to the pan to cook alongside, creating a complete meal.
Cooking MethodCooking Method
Instead of pan-searing, you can bake the chicken at 400°F (200°C) for 18-22 minutes, or grill it over medium-high heat for 6-8 minutes per side, until cooked through.
Why this is on our healthy list.
High in Lean Protein
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety, helping to manage weight and energy levels.
Rich in Vitamin C
Lemon juice provides a good dose of Vitamin C, a powerful antioxidant that supports immune function, skin health, and aids in iron absorption.
Antioxidant Properties from Marjoram
Marjoram contains various antioxidants and anti-inflammatory compounds that may contribute to reducing oxidative stress and supporting overall health.
Frequently asked questions
Yes, but ensure the chicken breasts are fully thawed before marinating and cooking. Pat them very dry to achieve a good sear.
