Easy Lemon and Herb Blackened Chicken

Easy Lemon and Herb Blackened Chicken

Made  times
cultmovieguy 1

"A very flavorful lemon chicken. Easy to prepare and quick to cook. Serve with rice, salad, or potatoes and a green vegetable."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 15 m servings 237 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
  2. Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.


  • Cook's Note:
  • If preferred you can cook the chicken for the last few minutes in the marinade; just make sure the marinade comes to a boil.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


Most helpful
Most positive
Least positive

The flavors were good - lemon was prominent but not overpowering, and the seasoning tasted good with the lemon. These came out moist and tender. The only changes I made were to marinate it in ...

Very flavorful! I added a little basil but that was really the only change I made. Leftovers were great on salad the next day.

Wont use the maranade at the end but will make this regularly.

I was surprised how much I enjoyed a recipe that called for no salt or pepper! After reading the other review by Jacolyn, I too used a Ziploc bag to marinate the chicken. The second time I made ...

Other stories that may interest you