Print

Lemon Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender oven-baked lemon chicken breasts in a bright, garlicky white wine sauce with oregano and thyme. A simple, flavorful main course ready in about 35 minutes.

Ingredients

  • ¼ cup extra virgin olive oil
  • 3 tablespoon minced garlic
  • ⅓ cup white wine (sub with chicken or vegetable stock)
  • 1 tablespoon lemon zest (zest of 1–2 lemons)
  • 2 tablespoons lemon juice
  • 1½ teaspoons oregano (dried)
  • ½ teaspoon thyme (dried)
  • 3 boneless skinless chicken breasts (6–8 ounces each)
  • 1 lemon (sliced, for garnish)
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400℉.
  2. In a 9×13 baking dish, combine olive oil, minced garlic, white wine, lemon zest, and lemon juice.
  3. Place chicken breasts in the baking dish and spoon the lemon sauce over the chicken. Sprinkle with oregano and thyme.
  4. Arrange lemon slices around the chicken in the baking dish.
  5. Bake for 30 minutes, or until the chicken is cooked through. Remove from the oven and spoon the lemon sauce from the pan over the chicken again.
  6. Allow the chicken to rest for 5-10 minutes to seal in the juices. Season with freshly cracked salt and pepper, then slice or dice and serve.

Notes

  • Chicken or vegetable stock can be substituted for the white wine.
  • For food safety, chicken should reach an internal temperature of 165℉.
  • Letting the chicken rest before slicing helps retain its juices.
  • Serve with vegetables, rice, potatoes, or a fresh salad.

Nutrition

Find it online: https://yumfamilyrecipes.com/lemon-chicken/