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Healthy Low Calorie Greek Lemon Chicken - Bright, Simple, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or chicken cutlets)
  • 2 large lemons (zest and juice)
  • 4 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano (or 2 teaspoons fresh, finely chopped)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, finely chopped)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon smoked paprika (optional, for color and depth)
  • 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
  • 1/4 cup low-sodium chicken broth or water
  • Fresh parsley or dill, chopped, for garnish
  • Lemon wedges, for serving

Method
 

  1. Prep the chicken: If using full chicken breasts, slice them horizontally to make cutlets about 1/2 inch thick. This helps them cook evenly and stay tender.
  2. Make the marinade: In a bowl, whisk together lemon zest, lemon juice, olive oil, garlic, oregano, thyme, black pepper, salt, smoked paprika, and red pepper flakes if using.
  3. Marinate briefly: Add the chicken to the bowl and toss to coat. Let it rest for 20–30 minutes at room temperature. For deeper flavor, refrigerate for up to 4 hours. Do not over-marinate past 6 hours to avoid mushy texture from the lemon.
  4. Preheat the pan: Heat a large nonstick or cast-iron skillet over medium-high heat. Lightly mist with cooking spray or add a teaspoon of olive oil if needed.
  5. Sear the chicken: Shake off excess marinade and lay the chicken in the hot pan in a single layer. Cook 3–4 minutes per side, until golden and cooked through. Internal temperature should reach 165°F (74°C).
  6. Deglaze for pan sauce: Reduce heat to medium. Pour in the chicken broth (or water) and any remaining marinade. Simmer 1–2 minutes, scraping up brown bits. The sauce should reduce slightly and smell bright and garlicky.
  7. Rest and garnish: Transfer chicken to a plate, spoon over a bit of sauce, and let rest 3 minutes. Sprinkle with chopped parsley or dill and serve with lemon wedges.