I found an entire recipe of Garlic Marinated Chicken hidden away in an old post on meal prep. However, this chicken is so delicious and easy to make that I believe it deserves a post. This is my all-purpose favorite chicken recipe I’ve used as a complement to many different meals, and I’m sure this recipe is one you’ll want to keep and make again and repeatedly. Stay tuned for every way you can use this incredibly versatile, deliciously tasty chicken.


Maybe I should name this lemon Garlic Marinated Chicken since this chicken is a bit spicy, super garlicky, and highly delicious. The natural sugars found in lemon juice are beautifully caramelized in the pan, adding even more richness in flavor. Because garlic and lemon are two flavors that can be combined, it’s likely possible to pair this chicken seasoned with garlic with everything.


It is also great to be added to different recipes as well as serving it as a main course along with a few other side dishes. You can cut the chicken in half and serve it as sandwiches, add it to a salad, or garnish a large pasta dish. Here are some recipes which could be done with this garlic-infused chicken:

Garlic Parmesan Kale Pasta

Summer Vegetable Pasta Salad

Lemon Pepper Zucchini

Mediterranean White Bean Salad

Baked Pasta of Broccoli, Feta, and Lemon

Roasted Vegetable Salad Meal Prep

Tuscan White Bean Pasta

Lemony Artichoke and Quinoa Salad

Garlicky Kale and Ricotta Pizza

Spinach and Orzo Salad

Roasted Red Pepper Hummus Wraps

Lemony White Bean Salad

Bruschetta Pasta


This chicken is ideal for meal prep! Make a few chicken breasts on the weekend and use the cooked and cut chicken for meals for the following couple of days. The cooked chicken can be kept in the fridge for 3-4 days.


One cup of olive oil ($0.52)

1 cup of lemon juice ($0.16)

Three cloves of garlic, chopped ($0.26)

1/2 TBSP dried oregano ($0.05)

1/2 tsp salt ($0.02)

Freshly cracked pepper ($0.02)

1.5 lbs. skinless, boneless thighs of chicken (or breasts) ($4.94)


Add olive oil, garlic, lemon juice, oregano salt, and pepper into a bowl or a large zip-top bag. Mix the ingredients until well combined.

If using breasts, divide each breast of chicken into two smaller pieces. Place the chicken pieces in the bags or a dish, drizzle the marinade over it, and ensure that the chicken pieces are fully coated in the marinade. The chicken is marinated for 30 minutes for up to eight hours (refrigerated) and turned over now and then to ensure that the chicken interacts with the marinade.

When you cook it, prepare a large skillet on medium. Transfer the chicken marinade to the hot skillet, and cook each side until nicely brown and cooked to perfection (about 7 to 7 minutes per side, based on the size of the chicken pieces). Cook the chicken in two pieces at a go to ensure that the skillet is not overcrowded, causing the liquids to collect and hindering cooking. The marinade left over should be discarded.

Remove the chicken cooked in the skillet onto an eating board. Let it sit for 5 minutes before cutting it and serving.