Lemon Chicken Breasts
This Lemon Chicken Breasts recipe is juicy, zesty, and full of flavor. Baked with garlic, lemon, and herbs in one dish, it’s an easy dinner that’s perfect for any night of the week.
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.