Tuscan Lemon Chicken is a bright and savory chicken dish bursting with lemon zest, fresh rosemary, garlic, and olive oil. Whether you’re grilling or pan-frying, the citrusy marinade infuses the chicken with vibrant flavor and succulence. This delightful meal is as easy to prepare as it is delicious, blending simple ingredients into a gourmet-worthy dinner. Ready to bring a touch of Italy to your table? Let’s dive in!
Why You’ll Love This Recipe
Tuscan Lemon Chicken wins hearts with its:
- Simple ingredients you likely already have.
- Zesty, aromatic flavor from lemon, garlic, and rosemary.
- Versatility—great on the grill or stovetop.
- Make‑ahead ease—marinate ahead for effortless dinner prep.
- Healthy lean protein base—perfect alongside veggies, grains, or salads.
Ingredients
- 1 tbsp finely grated lemon zest (from 1 medium lemon)
- 3 tbsp freshly squeezed lemon juice (from about 2 lemons)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped (about 4 sprigs)
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp red pepper flakes (optional, for heat)
- 2 lb boneless, skinless chicken thighs
- Lemon wedges, for serving (optional)
Step-by-Step: How to Make Tuscan Lemon Chicken
- Marinate: In a large zip‑top bag (or bowl), combine lemon zest, lemon juice, olive oil, garlic, rosemary, salt, pepper, and optional red pepper flakes.
- Add Chicken: Pat chicken thighs dry, add to the marinade, seal, and massage to coat. Chill for a minimum of 1 hour, or overnight for best flavor, turning the bag halfway through.
- Grill: Preheat grill to medium-high (450–500°F). Clean grates. Remove chicken from marinade, letting excess drip off. Place the chicken smooth-side down on the grill and cook for 4–5 minutes, or until deep grill marks appear and the meat lifts easily.
- Flip & Finish: Flip chicken, cover, and grill additional 3–5 minutes until thickest part reaches at least 165°F.
- Serve: To serve, transfer to a plate, garnish with lemon wedges if desired, and dig in while it’s hot!
Helpful Tips
- Even cooking: Don’t crowd the grill—space pieces separately.
- Thermometer magic: Use an instant-read thermometer to hit 165°F perfectly.
- Marinade flexibility: Marinating longer intensifies flavor—overnight works wonders.
- Indoor alternative: No grill? Use a cast-iron pan or oven with similar technique—grill‑mark flavor intact.
Substitutions And Variations
- Chicken breasts: Boneless, skinless breasts (pounded to ½‑inch) work equally well and cook in roughly the same time.
- Herb flexibility: Swap or mix rosemary with parsley, thyme, or dried herbs (at ⅓ quantity).
- Tomato twist: Add cherry tomatoes to the skillet for a Tuscan‑style pan version—adds freshness and color.
- Oven roasting: Adapt using whole chicken legs or thighs, roasting until golden. Ina Garten’s approach is flexible and perfect for those with a tight schedule.
Storage Instructions
- Refrigerate: Let chicken cool, then store in airtight container up to 4 days.
- Reheat gently: Warm on stovetop or microwave just until heated through—avoid overcooking or drying.
Nutritional Information
Estimated per‑serving values (based on comparable recipes):
- Calories: ~349 kcal
- Alternate estimate: Another estimate suggests approximately 381 calories, with 20 grams of fat and 4 grams of carbohydrates, according to The Kitchn.
- Hawaiian Electric analysis (for larger portions): 490 kcal, 31 g fat, 47 g protein, only 2 g carbs.
Overall, expect a high-protein, moderate‑fat, low‑carb dish—ideal for balanced meals.
Serving Suggestions
Pair your Tuscan Lemon Chicken with:
- Roasted or grilled vegetables (asparagus, green beans, Brussels sprouts)
- Light grains like couscous or quinoa
- Creamy mashed potatoes or cauliflower mash
- Fresh salads or crusty bread for a complete round meal
Frequently Asked Questions About Tuscan Lemon Chicken
Q: Is it possible to substitute chicken thighs with breasts?
A: Absolutely! Use boneless, skinless chicken breasts, preferably pounded to even thickness (about ½‑inch). This ensures they cook evenly and stay juicy, taking around the same cooking time.
Q: How long should I marinate the chicken for best flavor?
A: Marinate for a minimum of 1 hour to allow the citrus to infuse, or leave it overnight for a more intense flavor. Lemon’s natural acidity works wonders in tenderizing the chicken, making each bite succulent.
Q: No grill—what’s an alternative?
A: A cast-iron skillet or roasting in the oven works well. Ina Garten’s approach is flexible and perfect for those with a tight schedule.
Q: What are the nutrition details?
A: Estimates range from about 349–381 kcal per serving, moderate fat (~20–31g), protein-rich (approx. 40–47g), and low carb (~2–4g), depending on the portion and source.
Conclusion
Thank you for cooking along with me! I hope this Tuscan Lemon Chicken brings sunshine and zest straight to your table. It’s a dish I return to time and again—thanks to its simplicity, lively flavor, and the comforting ease of making it ahead. Whether you’re firing up the grill or cozying up indoors with a skilleted version, you’re in for juicy, fragrant bites. Enjoy every lemony mouthful, and thank you for letting me share this with you—may your cooking be joyful, your dinners delicious, and your love for good food ever growing. Happy cooking and buon appetito!
Print
Tuscan Lemon Chicken Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
This Tuscan Lemon Chicken is a citrusy, herb-marinated dish bursting with lemon zest, rosemary, garlic, and grilled to juicy perfection.
Ingredients
1 tbsp lemon zest
3 tbsp lemon juice
3 tbsp olive oil
3 garlic cloves, minced
2 tbsp chopped fresh rosemary
1 tsp kosher salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
2 lb boneless, skinless chicken thighs
Lemon wedges (optional)
Instructions
- Marinate: In a large zip‑top bag (or bowl), combine lemon zest, lemon juice, olive oil, garlic, rosemary, salt, pepper, and optional red pepper flakes.
- Add Chicken: Pat chicken thighs dry, add to the marinade, seal, and massage to coat. Chill for a minimum of 1 hour, or overnight for best flavor, turning the bag halfway through.
- Grill: Preheat grill to medium-high (450–500°F). Clean grates. Remove chicken from marinade, letting excess drip off. Place the chicken smooth-side down on the grill and cook for 4–5 minutes, or until deep grill marks appear and the meat lifts easily.
- Flip & Finish: Flip chicken, cover, and grill additional 3–5 minutes until thickest part reaches at least 165°F.
- Serve: To serve, transfer to a plate, garnish with lemon wedges if desired, and dig in while it’s hot!
Notes
Chicken breasts can be used instead of thighs.
Marinate overnight for deeper flavor.
Indoor option: cook in a cast-iron skillet or bake in the oven.
Store leftovers up to 4 days in the fridge.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 349 kcal
- Sugar: 0 g
- Carbohydrates: 2 g
- Protein: 42 g