Lemon and Oregano Chicken

Lemon and Oregano Chicken


246 people made this

Chicken is pan-seared and simmered with lemon and herbs. A delectable easy Mediterranean style meal idea.

Carolyn Stilwell

Serves: 2 

  • 2 skinless, boneless chicken breast fillets
  • 1 lemon
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 2 sprigs fresh parsley, for garnish

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Cut lemon in half, and squeeze juice from 1/2 the lemon over chicken. Season with salt to taste. Let sit while you heat oil in a small frying pan over medium low heat.
  2. When oil is hot, add the chicken. As you pan fry the chicken, add juice from the other 1/2 lemon, pepper to taste and oregano. Cook for 5 to 10 minutes on each side or until juices run clear. Serve with parsley for garnish.

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Reviews (6)


Yum!! I pounded the chicken to an even thickness (which should be included in the recipe for those that follow recipes exactly). After I turned the chicken to cook the other side I started to steam broccoli. Everything was done at the same time and I had a nice quick hot lunch today. Excellent lemon flavour. Will serve again and try it out on the family. - 18 Jul 2008


This was good, but I didn't find the oregano really added anything to the recipe. I did add a little chicken stock towards the end of cooking that I reduced to make a sauce. - 18 Jul 2008


Very nice, very easy and very quick to prepare and cook. Perfect for someone who wants to cook things themselves but has little time in the week. Only left the chicken marinating for about 20 mins while I prepared the rest of the meal but it still had a very zingy and lemony flavour. Definitely a keeper - 19 Aug 2012

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