Lemon Citrus Basil Chicken

I was standing at the farmers market one Saturday morning when the scent of fresh basil collided with a crate of bright lemons, and I knew exactly what I wanted for dinner. That evening, I tossed chicken breasts into a citrus marinade so bright it almost glowed in the bowl. The kitchen smelled like sunshine and herbs, and when I pulled the pan from the oven, the chicken was golden and glossy, every bite clean and full of flavor.

The first time I made this for friends, I served it on a big platter with lemon slices tucked around the edges and basil scattered on top. Someone said it tasted like summer, and I've been making it that way ever since. It's the kind of dish that makes people ask for the recipe before they've even finished eating.

Ingredients

• Boneless, skinless chicken breasts: I use pieces around 150 grams each so they cook evenly, and I always pound them gently if one side is thicker.
• Olive oil: This helps the marinade cling to the chicken and keeps everything from sticking to the pan.
• Lemon zest and juice: The zest is where the real brightness lives, so don't skip it even if you're tempted to use only the juice.
• Orange zest and juice: It rounds out the lemon with a subtle sweetness that feels warmer and less sharp.
• Garlic, minced: Two cloves is enough to add depth without overpowering the citrus.
• Honey: Just a teaspoon balances the acidity and helps the chicken caramelize beautifully when it hits the heat.
• Dijon mustard: It adds a hint of tang and helps emulsify the marinade so it coats the chicken properly.
• Sea salt and black pepper: I use a full teaspoon of salt because citrus needs it to really sing.
• Fresh basil leaves: Chopped basil goes into the pan, and I always keep extra leaves whole for garnish because they look gorgeous.
• Lemon slices: These are purely for serving, but they make the platter look like something out of a magazine.

Instructions

Make the marinade:

Whisk together olive oil, lemon zest and juice, orange zest and juice, garlic, honey, Dijon mustard, salt, and pepper in a medium bowl until it looks smooth and glossy. The honey can clump at first, but keep whisking and it will blend in.

Marinate the chicken:

Add the chicken breasts to the bowl, turning them so every surface is coated in that bright, tangy marinade. Cover and refrigerate for at least 20 minutes, though I often leave it for an hour or two when I have time.

Preheat your oven or grill pan:

Set the oven to 200 degrees Celsius or get a grill pan hot over medium-high heat. If you're using a skillet, make sure it's ovenproof so you can move it straight from stovetop to oven.

Sear the chicken:

Lift the chicken from the marinade and let the excess drip back into the bowl, then sear each piece in a lightly oiled pan for 2 to 3 minutes per side. You want golden edges and a little char, which locks in flavor.

Bake with marinade and basil:

Pour the reserved marinade over the seared chicken, scatter the chopped basil on top, and slide the whole pan into the oven. Bake for 15 to 18 minutes, until the internal temperature reads 74 degrees Celsius.

Rest and serve:

Let the chicken rest for 5 minutes so the juices settle, then transfer to a platter and garnish with lemon slices and fresh basil leaves. The pan juices make a beautiful light sauce if you spoon them over the top.

Save

One night I made this after a long, gray week, and the smell of citrus and basil filling the kitchen felt like flipping a switch. My partner walked in, paused, and said it smelled like vacation. We ate it with roasted vegetables and a glass of cold white wine, and for a little while, everything felt lighter.

What to Serve With It

I love pairing this chicken with something simple that won't compete with the bright flavors. Fluffy quinoa or couscous soaks up the pan juices beautifully, and roasted asparagus or zucchini keeps the whole plate light and colorful. A crisp green salad with a lemon vinaigrette ties everything together, and if you want something a little heartier, roasted baby potatoes with olive oil and sea salt are perfect.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days, and I often slice the chicken cold over salads the next day. If you want to reheat it, do it gently in a covered pan with a splash of water or broth so it doesn't dry out. The microwave works in a pinch, but I always cover the plate with a damp paper towel to trap steam and keep the chicken tender.

Make It Your Own

This recipe is forgiving and easy to tweak based on what you have or what sounds good. You can swap lime for lemon if you want a sharper, more tropical edge, or add a pinch of red pepper flakes to the marinade for a hint of heat. Fresh thyme or oregano can stand in for basil if that's what's growing in your garden, and grilling the chicken outdoors instead of baking it gives you a smoky char that's gorgeous in summer.

• Try adding thinly sliced red onion to the pan before baking for a sweet, caramelized layer.
• If you want more sauce, double the marinade and simmer half of it in a small pot while the chicken bakes, then drizzle it over at the end.
• Leftovers make an incredible sandwich filling, especially on a crusty roll with arugula and a smear of aioli.

Save

This dish has become one of those recipes I come back to whenever I want something that feels effortless but tastes like I tried. I hope it fills your kitchen with the same brightness it brings to mine.

Recipe FAQs

→ What citrus fruits are used for marinating?

Lemon and orange zest and juice are combined to provide a bright, tangy marinade base.

→ How long should the chicken marinate?

Marinate the chicken for at least 20 minutes and up to 2 hours for deeper flavor absorption.

→ What cooking methods are recommended?

Chicken is seared briefly in a skillet or grill pan, then finished in the oven to ensure juiciness.

→ Can I substitute any fresh herbs?

Basil is key for its aromatic qualities, but fresh thyme or oregano can be used for variation.

→ What sides complement this citrus chicken?

Light sides like quinoa, roasted vegetables, or green salads balance the dish’s bright flavors.

→ Is this suitable for gluten-free diets?

Yes, the ingredients used are naturally gluten-free, making it safe for gluten-sensitive individuals.