This zesty Giada Lemon and Oregano Pounded Chicken uses chicken breasts, olive oil, fresh lemon zest, lemon juice, oregano, and kosher salt. This bright and simple lemon chicken recipe makes a great dinner and comes together in about 50 minutes, serving 4 people comfortably.

Recipe Ingredients

• 2 tbsp of olive oil
• 2 tsp of grated lemon zest (from 2 lemons)
• 1 tbsp of lemon juice (from ½ a lemon)
• 2 tsp of chopped fresh oregano
• 1¼ tsp of kosher salt
• 4 boneless, skinless chicken breasts (about 6 oz each)

How To Make Giada Lemon and Oregano Pounded Chicken

1. Marinate the Chicken: In a large resealable plastic bag, combine 1 tbsp of olive oil, lemon zest, lemon juice, oregano, and kosher salt. Massage the bag gently to mix the ingredients evenly.
2. Prepare the Chicken: Add the chicken breasts to the bag, seal it, and press out as much air as possible. Massage the marinade into the chicken so it’s evenly coated, then flatten the chicken to ½ to ¾ inch thick.
3. Marinate in the Fridge: Place the sealed bag in the refrigerator for a minimum of 4 hours, but you can leave it for up to 10 hours for maximum flavor.
4. Bring to Room Temp: About 15 minutes before cooking, take the marinated chicken out of the fridge so it can come closer to room temperature.
5. Heat the Skillet: Heat a large skillet over medium-high heat and add the remaining 1 tbsp of olive oil. Swirl the pan to coat the bottom with oil before cooking.
6. Cook the Chicken: Place the chicken breasts in the pan, smooth side down, and press down with something heavy, like a small cast-iron skillet or a brick wrapped in foil. Cook for about 5 minutes, or until the first side turns golden brown.
7. Finish Cooking: Remove the weight, flip the chicken, and continue cooking for another 5 minutes, or until the internal temperature reaches 160°F. Transfer the chicken to a container. Deglaze the pan by adding ⅓ cup of water, scraping up any bits, and pour the juices over the chicken.

Recipe Tips

• Use fresh oregano for extra flavor: If you can find fresh oregano, chop it finely and add it to the marinade for a brighter, more aromatic result. It really brings out the lemon.
• Try marinating overnight: If you have the time, marinating the chicken overnight in the fridge allows the flavors to really penetrate the meat. I do this when prepping for a busy week.
• Pound the chicken evenly: Make sure to pound the chicken breasts evenly to ensure they cook at the same rate. Uneven thickness can lead to overcooked edges and undercooked centers.
• Add garlic for extra depth: Minced garlic in the marinade can enhance the flavor of the dish. I tried it once when I had some garlic on hand, and it was a hit!

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Grilled Chicken Involtini
• Giada De Laurentiis Chicken Cacciatore
• Giada Chicken Scarpariello