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Tuscan Lemon Chicken - Juicy, tender chicken marinated in olive oil, lemon, rosemary, thyme and garlic. An easy, make-ahead recipe. Grill or cook on the stovetop!

Juicy, tender chicken marinated in olive oil, lemon, rosemary, thyme and garlic. An easy, make-ahead recipe. Grill or cook on the stovetop!

grilled chicken on platter

Featured Comment

Very nice! The marinade is wonderful and gave the chicken such great flavor. It was too cold to grill out, so I used a cast iron pan for browning, and finished in the oven. Delish!
Lori
14 more comments

Why you’ll love this tuscan lemon chicken recipe

  • Make-ahead friendly. This is an incredibly easy, make-ahead recipe, marinating overnight and firing up the grill just before serving, perfect as a speedy weeknight meal or for summer entertaining all season long.
  • Great all year round. Whether it’s on the grill or a cast iron grill pan indoors, Tuscan lemon chicken just hits right no matter the weather. You can even use dried herbs if needed to skip that emergency grocery run when there’s about 18 inches of snow outside.
  • Versatile recipe. This chicken is perfect on its own with a side salad and crusty bread, or can be used for soups and salads. It’s also such a convenient recipe to double or triple as needed!

What is tuscan lemon chicken?

Tuscan lemon chicken is a rustic Italian dish that consists of marinating chicken in olive oil, lemon, garlic, and rosemary. The chicken can be grilled, roasted, or pan-fried.

tuscan lemon chicken ingredients

How to make tuscan lemon chicken

  1. Prep the marinade. Combine the olive oil, shallot, garlic, parsley, rosemary, thyme, lemon juice, lemon zest, salt, and pepper. Fresh herbs and freshly squeezed lemon juice will go a long way here.
  2. Marinate the chicken. Add the chicken to the marinade and marinate 2 hours to overnight in the fridge, preferably overnight. Chicken thighs will be juicier due to their high fat content, whereas chicken breasts can dry out if slightly overcooked but offers a leaner option.
  3. Prep the grill. Preheat the grill to medium high heat and scrape the grill grates clean to prevent sticking and to guarantee those perfect sear marks on the chicken thighs.
  4. Grill. Add the chicken to the preheated grill, letting them cook undisturbed for a few minutes for those favorited grill marks. The chicken should reach an internal temperature of 165°F.
  5. Serve. Let the chicken rest at least 5 minutes before serving with a simple side salad.
cooked chicken with simple salad

what to serve with tuscan lemon chicken

Tools For This Recipe

Cast iron grill pan or large cast iron skillet

Tuscan Lemon Chicken: Frequently Asked Questions

Can I use chicken breasts?

Yes, chicken breasts can absolutely be used here, but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.

Can I use dried herbs?

Absolutely! Dried herbs are often more potent and concentrated than fresh herbs. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

What if I don’t have a grill?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!

Can I make this ahead of time?

Yes! The chicken can be marinated overnight and placed in the fridge. Let the chicken come to room temperature (about 15-20 minutes) prior to grilling.

How can I avoid dry grilled chicken?

To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to slicing and serving.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days, reheating in the oven at 350°F until warmed through.

Tuscan Lemon chicken

Tuscan Lemon Chicken

Yield: 6 servings
Prep: 2 hours 15 minutes
Cook: 20 minutes
Total: 2 hours 35 minutes
Juicy, tender chicken marinated in olive oil, lemon, rosemary, thyme and garlic. An easy, make-ahead recipe. Grill or cook on the stovetop!
5 stars (14 ratings)
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Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds boneless, skinless chicken thighs

Instructions

  • In a medium bowl, combine 2 tablespoons olive oil, shallot, garlic, parsley, rosemary, thyme, lemon juice, lemon zest, 1 teaspoon salt and 1 teaspoon pepper.
  • In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  • Preheat grill to medium high heat.
  • Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste.
  • Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  • Serve immediately.

Equipment

Cast Iron Grill Pan
Cast Iron Grill Pan
Cast Iron Skillet
Cast Iron Skillet
Instant Read Thermometer

Notes

  • An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
  • Chicken thighs will be more flavorful. While chicken breasts can certainly be used, chicken thighs have a higher fat content which will yield juicier, more flavorful chicken when cooked on the grill (and are much more forgiving without drying out!).
  • Preheat the grill. Ensure that the grill is properly cleaned (to prevent sticking) and preheated prior to grilling. This will allow for a better sear for those grill marks and evenly cooked chicken.
  • Let the chicken come to room temperature. If the chicken has been marinating in the fridge, let the chicken sit at room temperature for 15-20 minutes prior to grilling. This will allow for even, uniform cooking edge to edge, keeping the meat much more juicy and tender.
  • Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken.
  • Use freshly squeezed lemon juice. While bottled lemon juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
  • Marinate overnight. Let the chicken marinate overnight (or at least 2 hours). The longer it sits, the better, really letting the flavors meld and intensify. Avoid marinating longer than 24 hours though – the acidic ingredients (lemon juice) can start to break down the chicken, making it mushy.
  • Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
  • Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
  • Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
  • Double the recipe. This is a great recipe to double as needed, saving the leftovers for salads, sandwiches, grain bowls and so much more.
Course: Main Course
Cuisine: Italian
Keyword: italian lemon chicken

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