Lemon Chicken
This lemon chicken recipe is a simple yet elegant dish that brings a bright, citrusy flavor to your table. Perfectly seasoned with garlic, oregano, and thyme, it’s a healthy, vibrant option that’s just as satisfying as it is flavorful.
A splash of white wine and a touch of brown sugar enhance the natural sweetness and tang of lemon, creating a beautifully balanced sauce. The tender, juicy chicken absorbs every note, making each bite a delightful burst of zest and warmth.
Whether you’re cooking for family or friends, this easy lemon chicken recipe is versatile and effortless, ideal for weeknights or special occasions. Serve it with a sprinkle of fresh parsley for added freshness and color.
Lemon Chicken Ingredients
- Chicken Breasts: The heart of this dish, bringing tender, juicy bites that soak up every flavor.
- Extra-Virgin Olive Oil: Adds depth and richness, ensuring a silky, golden finish.
- Garlic: Infuses each bite with aromatic warmth, enhancing the savory essence of the herbs.
- Dried Oregano & Thyme: Earthy herbs that balance the lemon’s brightness with comforting, rustic notes.
- White Wine: A splash of acidity that elevates the sauce, enhancing the zesty lemon and sweet garlic.
- Fresh Lemon: The star ingredient, lending a vibrant, sunny tang that makes this chicken truly unforgettable.
Recipe Tips for Lemon Chicken
- Get the Most from Your Lemon
Fresh lemon is a star in this recipe, and using it to its fullest is key. To extract maximum flavor, use both the zest and the juice. Grate the zest before juicing to capture its fragrant oils, which add depth and brightness. When juicing, roll the lemon on the counter with gentle pressure to make it juicier. Fresh lemon slices tucked around the chicken infuse the meat with even more citrus flavor as it bakes, so don’t skip this optional step if you love a zesty finish. - Achieve Perfectly Juicy Chicken
Chicken breasts are prone to drying out, but a few steps help keep them tender. First, patting the chicken dry before seasoning ensures a good coating, which locks in moisture. Basting the chicken halfway through baking keeps it moist, as the flavorful juices redistribute. For the best results, monitor the internal temperature and aim for 165°F. Overbaking will make the chicken dry, so using an instant-read thermometer will yield perfectly tender results. - Balance the Sauce for Depth
White wine and brown sugar create a balanced sauce, adding both acidity and a touch of sweetness to complement the lemon. If you don’t have white wine on hand, chicken broth or a splash of apple cider vinegar can serve as substitutes. The brown sugar may be reduced for a slightly less sweet finish, though it does help caramelize the sauce and counteract the lemon’s tartness. Adjusting these elements to taste lets you create a perfectly customized sauce.
What to Serve with Lemon Chicken
- Herbed Rice Pilaf
A fluffy rice pilaf with fresh herbs like parsley and dill is a fantastic match for lemon chicken. The rice absorbs the bright, citrusy sauce, and the herbs add a fresh, green note that complements the dish’s Mediterranean flair. It’s light yet satisfying and provides a nice texture alongside the juicy chicken. - Roasted Vegetables
Serve this lemon chicken with a medley of roasted vegetables like carrots, bell peppers, and zucchini. The slight caramelization of the vegetables brings a sweet counterbalance to the tangy lemon sauce, while the mix of colors and textures makes for a visually pleasing plate. - Garlic Mashed Potatoes
Creamy, garlicky mashed potatoes pair wonderfully with lemon chicken. The smooth, buttery potatoes create a comforting base that soaks up the sauce beautifully, adding richness to each bite of chicken. This combination is hearty, satisfying, and perfect for a cozy meal.
FAQ
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will work well with this recipe, adding extra richness due to their slightly higher fat content. Just note that the cooking time may need slight adjustment, as thighs can take a bit longer to reach an internal temperature of 165°F.
2. Can I make this recipe without wine?
Yes, chicken broth or a bit of apple cider vinegar can replace the wine. While the wine adds depth and acidity, these alternatives will still create a flavorful sauce without compromising taste.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a baking dish, cover it, and warm it in the oven at 350°F until heated through. This helps retain moisture better than microwaving.
4. Can I make this recipe ahead of time?
Yes, you can marinate the chicken in the seasoning mix (olive oil, herbs, and garlic powder) up to 24 hours in advance. When ready to bake, simply add the sauce ingredients and cook as directed. This prep method enhances the flavor and makes dinner time even easier.
Lemon Chicken
Ingredients
- 4 boneless skinless chicken breasts (approx. 2 ½ pounds)
- 2 tablespoons minced garlic about 6 cloves
- ¼ cup extra-virgin olive oil
- ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt plus an additional ½ teaspoon
- ¼ teaspoon freshly cracked black pepper
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 tablespoon brown sugar
- 1 lemon sliced into 6 pieces (optional)
- Minced flat-leaf parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F, positioning a rack in the center of the oven.
- Pat the chicken breasts dry and arrange them in a 9×13-inch baking dish.
- In a small mixing bowl, combine the olive oil, dried oregano, dried thyme, garlic powder, 1 teaspoon of salt, and black pepper. Evenly coat the chicken breasts with this seasoned oil mixture.
- In the same bowl, mix together the white wine, minced garlic, lemon zest, lemon juice, brown sugar, and the remaining ½ teaspoon of salt. Pour this prepared sauce over the chicken in the dish, and, if desired, place the lemon slices between the chicken breasts.
- Bake the chicken for 15 minutes, then remove from the oven and baste with the juices from the dish. Return the chicken to the oven and continue baking for an additional 15 minutes, or until the internal temperature of the chicken reaches 165°F when measured with an instant-read thermometer.
- Serve the lemon chicken in a family-style presentation, optionally garnishing with minced parsley.
