1-First Step: Prep the chicken and marinade ingredients Start by gathering all of your ingredients so the process feels smooth and easy. If you are using chicken breasts, slice them in half horizontally if they are thick, or gently pound them to an even thickness. This helps the chicken cook evenly, which is especially helpful for pan fried balsamic lemon chicken or grilled chicken recipe success. Next, mince the garlic if you are not using a food processor. Set out the olive oil, balsamic vinegar, lemon juice, oregano, salt, basil, thyme, sugar, and onion powder so everything is ready. This small bit of prep makes the whole balsamic chicken recipe feel much more relaxed.

2-Second Step: Blend the marinade Add the olive oil, garlic, balsamic vinegar, fresh lemon juice, oregano, salt, basil, thyme, sugar, and onion powder to a food processor or blender. Blend until the mixture looks smooth and well combined. If you do not have a blender, whisk it by hand in a bowl until the marinade comes together. The marinade should smell bright, herby, and a little garlicky. That is exactly what you want for lemon balsamic chicken. If you are using balsamic glaze instead of vinegar, skip the sugar because the glaze is already sweeter.

3-Third Step: Coat the chicken Place the chicken in a large bowl, shallow dish, or zip-top bag. Pour the marinade over the chicken and toss until every piece is coated. Make sure the seasoning gets into all the little crevices so the flavor goes all the way through. At this point, you can cover the bowl or seal the bag and slide it into the refrigerator. For the best balsamic lemon grilled chicken, marinate for at least 3 hours. If you have time, overnight is even better. That longer soak gives the chicken more flavor and helps the texture stay juicy.

4-Fourth Step: Get the grill, grill pan, or skillet ready When you are ready to cook, preheat your grill, grill pan, or skillet to medium or medium-high heat. Brush the surface lightly with about 1 tablespoon vegetable oil. This helps prevent sticking and gives the chicken a better sear. If you are grilling outdoors, make sure the grates are hot before the chicken goes on. If you are cooking indoors, a cast-iron skillet or grill pan gives great results and still gives you that lovely seared finish. This is why the pan fried chicken option works so well on busy days or rainy nights.

5-Fifth Step: Cook the chicken Place the marinated chicken on the hot surface and cook for 3 to 4 minutes per side. Try not to move it too much once it hits the pan or grill. Letting it sit undisturbed helps create those nice grill marks and gives the outside a little caramelized color. Use a meat thermometer to check the thickest part of the chicken. It should reach 165°F, and then it is done. Do not overcook it, because chicken breast can dry out fast. Once the temperature is right, remove it right away and let it rest for a few minutes before slicing.

6-Final Step: Serve and enjoy Slice the chicken and serve it warm with your favorite sides. It is wonderful with roasted potatoes, rice, steamed green beans, salad, or pasta. You can also spoon any extra juices from the pan over the top for even more flavor. If you want a fast dinner idea, this easy balsamic lemon chicken is fantastic in wraps, meal prep bowls, or sandwiches. You can even chop it up and toss it into pasta for an easy lunch the next day. For another cozy chicken dish, try this stuffed chicken recipe with bold flavor.