1-First Step: Mix the marinade In a medium bowl, whisk together the 1/3 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons fresh lemon juice, 6 to 8 cloves garlic that have been minced, 2 teaspoons oregano, 2 teaspoons salt, 1 teaspoon basil, 1 teaspoon thyme, 1 teaspoon sugar, and 1 teaspoon onion powder, optional. Keep whisking until the mixture looks smooth and blended. The garlic should be spread out evenly, so every bite gets some flavor.

2-Second Step: Prepare the chicken Place the 2 pounds chicken breast or chicken tenderloins in a large zip-top bag or shallow dish. Pour the marinade over the chicken and turn the pieces so they are coated on all sides. If you are using thicker chicken breasts, lightly pound them to an even thickness first. That helps them cook at the same speed and keeps the meat tender.

3-Third Step: Marinate for the best flavor Cover the dish or seal the bag, then refrigerate the chicken for at least 30 minutes. If you have more time, let it sit for up to 4 hours. That extra time lets the balsamic lemon chicken soak up the herbs, garlic, and citrus. Do not marinate much longer than that, especially with the lemon juice, because too much acid can change the texture of the meat.

4-Fourth Step: Get your cooking surface ready If grilling, preheat the grill to medium-high heat and lightly oil the grates. If pan frying, heat a large skillet over medium to medium-high heat and add about 1 tablespoon vegetable oil. You want the pan hot enough to sear the chicken, but not so hot that the outside burns before the inside cooks through. This is the moment where a little patience pays off.

5-Fifth Step: Grill the chicken For grilled balsamic lemon chicken, place the chicken on the hot grill and cook for about 5 to 7 minutes per side, depending on thickness. Try not to move the pieces too soon. Let them sear so you get those nice grill marks and extra flavor. Flip once, then keep cooking until the chicken reaches an internal temperature of 165°F.

6-Sixth Step: Pan fry the chicken For pan fried balsamic lemon chicken, add the marinated chicken to the skillet in a single layer. Cook for about 4 to 6 minutes per side for tenderloins, or 6 to 8 minutes per side for thicker breasts. If the pan starts to look dry, add a splash of water to keep the bits from burning. Cook until the chicken is golden on the outside and fully cooked in the center.

7-Seventh Step: Rest before slicing Move the cooked chicken to a plate and let it rest for 5 minutes. This helps the juices settle inside the meat instead of running out when you cut it. If you slice too soon, even great chicken can end up feeling dry. A short rest makes a big difference.

8-Final Step: Serve and enjoy Slice the chicken and serve it warm with rice, roasted potatoes, pasta, salad, or vegetables. Spoon any extra pan juices or grilled drippings over the top if you like a little more flavor. For a family-style meal, add lemon wedges and a sprinkle of fresh herbs. This balsamic lemon chicken is simple, colorful, and so satisfying.