When you need a weeknight dinner that’s full of flavor yet simple enough for busy evenings, this Lemon Chicken Breasts recipe checks all the boxes. Juicy chicken baked with garlic, lemon, and herbs creates a dish that feels gourmet without the fuss. The best part? It all comes together in one baking dish, leaving you with minimal cleanup and maximum satisfaction.
This recipe layers the brightness of lemon, the richness of olive oil, and the savory punch of garlic and herbs. The chicken bakes in a flavorful sauce that doubles as a perfect pan juice to spoon over rice, roasted veggies, or even a side of crusty bread. Whether you’re cooking for family dinner or meal prepping for the week, this is a staple recipe you’ll want on repeat.
Why You’ll Love This Recipe
- Bright & Zesty Flavor: lemon juice, zest, and wedges make the chicken shine.
- Simple Pantry Ingredients: most of what you need is already in your kitchen.
- Tender & Juicy Chicken: baking with the skin on keeps the meat moist.
- Versatile Serving Options: pairs well with grains, salads, or roasted potatoes.
Ingredients
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (about 9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (from 2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon, cut into 8 wedges
Instructions
1Preheat the oven to 400°F (200°C).
2Make the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add minced garlic and sauté for about 1 minute, just until fragrant but not browned. Remove from heat and stir in white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. Pour the mixture into a 9×12-inch baking dish.
3Prepare the chicken: Pat the chicken breasts dry with paper towels. Place them skin-side up over the sauce. Brush with olive oil and generously season with salt and black pepper. Tuck the lemon wedges around the chicken.
4Bake for 30–40 minutes, depending on the size of the chicken breasts, until cooked through (165°F internal temperature) and the skin is golden.
5Optional broil: If the chicken isn’t browned enough, place it under the broiler for 2 minutes.
6Rest and serve: Cover with foil and let rest for 10 minutes before serving. Spoon the pan juices over the chicken for maximum flavor.
Serving Suggestions
- Serve with roasted potatoes or rice to soak up the lemony pan juices.
- Pair with a crisp green salad or steamed asparagus for a light, balanced meal.
- Add warm crusty bread to the table to make sure none of that delicious sauce goes to waste.
Tips for Success
- Use fresh lemons: bottled juice won’t deliver the same bright flavor.
- Don’t skip the resting time: it helps lock in juices for extra tender chicken.
- For meal prep: bake, rest, and store in airtight containers. Reheat gently with extra pan juices.
This Lemon Chicken Breasts recipe is a true classic; elegant enough for entertaining yet easy enough for weeknights. With its fresh citrus flavors and aromatic herbs, it’s sure to become a favorite in your recipe rotation.
Lemon Chicken Breasts
Ingredients
- 1/4 cup good olive oil
- 3 tablespoons minced garlic about 9 cloves
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest from 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts skin on (6 to 8 ounces each)
- 1 lemon cut into 8 wedges
Instructions
- Preheat the oven to 400°F (200°C).
- In a small saucepan over medium low heat, warm the olive oil. Add the minced garlic and cook for 1 minute, just until fragrant but not browned. Remove from heat and stir in white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. Pour the mixture into a 9x12 inch baking dish.
- Pat chicken breasts dry and place skin side up over the sauce. Brush with olive oil and season generously with salt and pepper. Tuck lemon wedges around the chicken.
- Bake for 30–40 minutes, until the chicken is cooked through (165°F internal temperature) and the skin is golden brown.
- For extra browning, broil for 2 minutes if desired. Cover with foil and let rest for 10 minutes before serving.
- Serve hot, spooning pan juices over the chicken.
Notes
- Fresh lemon juice and zest give the best flavor; avoid bottled juice.
- Letting the chicken rest helps keep it juicy.
- Serve with roasted potatoes, rice, or crusty bread to soak up the lemony pan sauce.
