Lemon Chicken
Our lemon chicken recipe brings a vibrant, refreshing twist with its bold citrus flavor, balanced by garlic, herbs, and a splash of white wine. This combination results in succulent, healthy chicken breasts that are as nourishing as they are flavorful.
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 9x13-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.