Lemon Chicken is a delightful dish that combines tender, juicy chicken breasts with a vibrant, citrus-infused sauce. This recipe offers a harmonious blend of zesty lemon, aromatic garlic, and savory herbs, resulting in a meal that’s both refreshing and satisfying. It’s an excellent choice for those seeking a healthy yet flavorful dinner option.
Why I Love This Recipe
I appreciate this Lemon Chicken recipe for its simplicity and the brightness it brings to the table. The triple infusion of lemon—using zest, juice, and slices—ensures a pronounced citrus flavor that pairs wonderfully with the savory elements. Additionally, the combination of fresh garlic and garlic powder enhances the depth of flavor, making each bite a delightful experience. It’s a versatile dish that’s perfect for meal prep, as the cooked chicken can easily be incorporated into salads or sandwiches throughout the week.
Ingredients
- 4 boneless, skinless chicken breasts (about 2½ pounds)
- ¼ cup extra-virgin olive oil
- 1½ teaspoons dried oregano
- 1½ teaspoons dried thyme
- 1½ teaspoons garlic powder
- 1½ teaspoons kosher salt, divided
- ¼ teaspoon freshly cracked black pepper
- ½ cup dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Pinot Gris)
- 2 tablespoons minced garlic (from about 6 cloves)
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon brown sugar
- 1 lemon, cut into 6 slices (optional)
- Minced flat-leaf parsley, for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: I start by preheating the oven to 400°F (200°C) with a rack positioned in the center.
- Prepare the Chicken: After patting the chicken breasts dry, I place them in a 9×13-inch baking dish.
- Season the Chicken: In a small bowl, I mix together the olive oil, dried oregano, dried thyme, garlic powder, 1 teaspoon of kosher salt, and the black pepper. I then coat the chicken breasts thoroughly with this mixture.
- Prepare the Sauce: Using the same bowl, I combine the white wine, minced garlic, lemon zest, lemon juice, brown sugar, and the remaining ½ teaspoon of kosher salt. I pour this sauce over the seasoned chicken in the baking dish. If I’m using lemon slices, I nestle them between the chicken breasts.
- Bake: I bake the chicken for 15 minutes, then remove the dish from the oven to baste the chicken with the pan juices. After basting, I return the dish to the oven and continue baking for an additional 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Serve: Once done, I serve the chicken family-style, garnished with minced parsley if desired.
Servings and Timing
- Servings: This recipe yields 6 servings.
- Prep Time: Approximately 5 minutes.
- Cook Time: About 30 minutes.
Variations
- Herb Substitutions: If I don’t have dried oregano or thyme on hand, I sometimes substitute with dried basil or rosemary for a different herbal profile.
- Citrus Twist: For a unique flavor, I occasionally replace the lemon with lime or orange, which offers a sweeter or more tangy taste.
- Protein Alternatives: I’ve tried this recipe with boneless, skinless chicken thighs instead of breasts, adjusting the cooking time as needed to ensure they’re cooked through.
Storage and Reheating
- Storage: After allowing the chicken to cool to room temperature, I store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, I preheat the oven to 350°F (175°C), place the chicken in a baking dish with a splash of chicken broth or water to maintain moisture, cover with foil, and warm for about 10-15 minutes or until heated through. Alternatively, for a quicker option, I microwave the chicken on medium power until warm, though this method may result in a slightly less moist texture.
FAQs
What can I serve alongside Lemon Chicken?
I often pair Lemon Chicken with side dishes like roasted vegetables, garlic mashed potatoes, or a simple green salad. For a complementary flavor, I sometimes serve it with lemon rice.
Can I prepare this dish ahead of time?
Yes, I find that preparing the chicken and marinating it in the sauce a few hours ahead enhances the flavor. When ready to serve, I bake it according to the recipe instructions.
Is there a non-alcoholic substitute for white wine in the recipe?
Absolutely, I often use chicken broth as a substitute for white wine. This maintains the savory depth of the sauce without the use of alcohol.
How can I ensure the chicken remains moist?
To keep the chicken moist, I make sure not to overbake it. Using a meat thermometer helps me monitor the internal temperature, ensuring it reaches 165°F (74°C) without overcooking. Additionally, basting the chicken with the pan juices halfway through baking adds extra moisture and flavor.
Can I freeze the cooked Lemon Chicken?
Yes, after the chicken has cooled completely, I place it in an airtight container or freezer
Lemon Chicken
Lemon Chicken is a vibrant and flavorful dish that combines tender chicken breasts with a citrusy, garlic-infused sauce. Perfect for a healthy dinner or meal prep, this recipe is easy to make and bursting with zesty freshness.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean-inspired
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts (about 2½ pounds)
- ¼ cup extra-virgin olive oil
- 1½ teaspoons dried oregano
- 1½ teaspoons dried thyme
- 1½ teaspoons garlic powder
- 1½ teaspoons kosher salt, divided
- ¼ teaspoon freshly cracked black pepper
- ½ cup dry white wine (or chicken broth as a substitute)
- 2 tablespoons minced garlic (about 6 cloves)
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon brown sugar
- 1 lemon, cut into 6 slices (optional)
- Minced flat-leaf parsley, for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and position a rack in the center.
- Prepare the Chicken: Pat the chicken breasts dry and place them in a 9×13-inch baking dish.
- Season the Chicken: In a small bowl, mix olive oil, oregano, thyme, garlic powder, 1 teaspoon kosher salt, and black pepper. Coat the chicken breasts thoroughly with this mixture.
- Make the Sauce: In the same bowl, combine white wine (or chicken broth), minced garlic, lemon zest, lemon juice, brown sugar, and the remaining ½ teaspoon kosher salt. Pour this sauce over the seasoned chicken. Add lemon slices between the chicken breasts if desired.
- Bake: Bake for 15 minutes. Remove from the oven, baste the chicken with pan juices, and return to the oven for another 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve: Garnish with minced parsley and serve family-style with your choice of sides.
Notes
- Substitute lime or orange for a citrusy twist.
- Replace chicken breasts with thighs, adjusting cooking time as needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.