Easy Lemon Garlic Parmesan Chicken Recipe

 The one lemon garlic chicken recipe you will make on repeat. We are adding in parmesan cheese and extra sauce which really makes all the difference!

This is an iconic chicken recipe that you cannot help but create because, once again, super easy to throw together and the flavors and taste are ALL THERE! The secret is to reserve a portion of the lemon garlic parmesan marinade on the side prior to adding the chicken to it (obviously). Then use that reserved marinade when serving the dish as a sauce. It makes all the difference and levels up the end product. And yes, this can work with any type of meat or fish! If you love this recipe you will love my Lemon Pepper Chicken Skewers or Greek Lemon Chicken and Potatoes.

Some great sides with this chicken dish are my Maroulosalata, Traditional Greek Salad, my Greek Yogurt Cucumber Salad, or my Dakos Salata. I would also enjoy this with some additional side dishes like my Creamy Mushroom Rice, my Greek Sweet Peas and Potatoes or my Spanakorizo.

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easy lemon garlic parmesan chicken

prep time: 13minutes mins

cook time: 17minutes mins

total time: 30minutes mins

The one lemon garlic chicken recipe you will make on repeat. We are adding in parmesan cheese and that extra sauce really makes all the difference!

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equipment

• 9×13 inch metal baking sheet
• Air Fryer
• meat thermometer

ingredients

• 2 lbs boneless skinless chicken thighs
• 1/4 cup olive oil
• 1 large lemon, juiced (2 tbs)
• 4 cloves garlic, minced
• 1 tbs honey
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp chili pepper flakes
• salt and pepper to taste
• 1/4 cup grated parmesan cheese

instructions

• Preheat your oven to 400℉ or your air fryer to 375℉.
• Rinse and pat dry your chicken pieces. Transfer to a ziploc bag.
• In a small bowl, combine the olive oil, lemon juice, honey, garlic, spices, salt and pepper to taste and grated parmesan. Whisk together. Transfer 3/4 of this mixture to the ziploc bag and close the bag. Swoosh the chicken around to coat in the mixture and refrigerate for at least 30 minutes or up to overnight. Take the remaining 1/4 marinade, store it in your fridge for serving (after the chicken is cooked). This reserved marinade is not to touch the raw chicken.
• Place the chicken on a baking sheet and bake for 17-20 minutes. Air fry for 12 minutes.
• Top the chicken with the remaining marinade to serve and dip.

notes

If you don’t like lemon you sub in white vinegar.

nutrition

Calories: 447kcal | Carbohydrates: 9g | Protein: 46g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 221mg | Sodium: 315mg | Potassium: 632mg | Fiber: 1g | Sugar: 5g | Vitamin A: 195IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 2mg

author: Stella Drivas