Easy Lemon Garlic Parmesan Chicken Recipe
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
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
Nutrition
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Made this last night. Chicken was moist and so flavorful!
Hi Nicole, thank you for trying this out and taking the time to leave a rating! Cheers!
Made this tonight for my family after seeing it on Tiktok and it turned out well other than I followed the directions to make the chicken in the oven, and it came out soupy. I ended up transferring the chicken to the airfryer to crispen up. If I did this again, I’d skip the oven and toss in the airfryer.
HI sara, sorry it didnt work out for you in the beginning but at least it ended well!
This is amazing! I will make this chicken recipe every week. It was easy and tastes like you made a fuss.
Hi Michelle, I’m right there with you!! This is on the menu every week!!
I’m confused,do we cook the chicken after the marinade is drizzled on top? If not the leftover marinade will still have raw chicken secretions in it which isn’t safe to eat. Isn’t that cross contamination?
Hi LInda, absolutely no marinade that touched raw chicken should be used as topping !!!! It says in the instructions to marinade in 3/4 of the dressing and reserve the remaining 1/4 in the fridge as the topping.
I made this last week and it was delicious! I used chicken breast, but I’m going to try chicken thighs again tonight. Wondering about that nutrition information. I see it posted at the end but what is considered a serving size? Thanks!!
Hi Jana, It depends on the size of the pieces but about 1-2 pieces of chicken.
So glad you enjoyed them!!
This was delicious over buttered noodles! Will be making it again!!
Hi Jules, sounds SO GOOD!! And thanks for the kind rating!
Thank you for this wonderful recipe! Do you think the marinade would work well on shrimp?
Hi Dana, yes, and I actually have a shrimp recipe almost identical to this one and it is BOMB. I’ll link it below:
https://hungryhappens.net/garlic-parmesan-shrimp/
Delicious
Hi Jo-Anne, glad you liked the recipe! Thanks for the rating too!
Made this on the weekend. So easy, so yum! I doubled all the marinate ingredients (except cheese) for a flavour hit. Great yiros filling and we had this in Bao buns with Mayo and pickled cucumbers and red onion. Yum!!!
Hi Cheree, that sounds SO GOOD with the bao buns! NICE!!! Thanks for the ideea!
I have all the ingredients on hand except honey! Any thoughts on a substitute???
Hi Alyson, you can use maple syrup, agave or straight up brown sugar…
Thank you! I had some corn syrup on hand that I was going to use. But I decided to just wait and grab some honey and make it tonight.
This was so good and even my super picky teenage son loved it….not to mention my 12 year old too. Will definitely be making this again. I tripled the marinade and so glad I did as it was DELICIOUS
Hey Danielle, that was really smart of you! Its so good!
Originally saw on TikTok, and I instantly knew I needed this recipe in my life. Marinated overnight, and it lived up to my expectations. SO DELICIOUS!!! Putting in the rotation!!!
Hi Theresa, happy you tried the recipe and enjoyed it!! Thanks for the kind review!
My family loved this chicken! Would totally recommend this and make again. Thanks for posting! ⭐️⭐️⭐️⭐️⭐️
Hi Maria, glad it was a hit with everyone! Thanks for trying it!
Hi Christine this looks good. I have just one question. Are you suggesting to bake it in the oven first for 20 minutes than place the chicken in air fry for an additional 12 minutes?
Hi Ronnie, definitely not! One instruction is if you have an oven. The other instruction is for an air fryer. So 20 minutes in an oven only. And 12 minutes if you’re using an air fryer.
Super easy recipe. It was a spontaneous decision so I had a 30 min marinade and then made another batch of sauce to drizzle over the chicken when serving. Family loved it.
Hi Sandy, glad it was enjoyed by the family! Thanks for the kind rating too!
Should we warm the extra sauce for dipping? Or not necessary?
Will the taste change if I don’t use the red chili flakes my husband does not care for them Thank you Gwen
Hi Gwen, no change, will still be AMAZING without the chili flakes!
What cooking time for bone in thighs?
Hi Sharon, I would definitley do more cook time like, 45 minutes. Always use a meat thermometer though – needs to read 170F internal temperature
I’m marinating as I write this. Chicken thighs are tender, so you can never really overlook them, but cooking to 165-170 seems to be too much. At less than that, the chicken is cooked perfectly! When I sou vie my chicken, the recommended temperature is 145 or they’re about- especially chicken breast which tends to be dry when cooked to a higher temp. Maybe it’s because the sou vie cooks it evenly throughout, rather than from the outside of the chicken in, if that makes sense. This time I’m using the air fryer. Perfect to keep from turning the oven on. People are worried about not cooking poultry enough. Pork can even be cooked to medium with a drop of pink. Just saying.
HI Size, thanks for sharing your feedback with us! Its super helpful! I have to look into it but that is what I generally go by 165 F and they come out great. Cheers!