The Best Lemon Chicken Breasts Recipe You Will Ever Find

Entree

This all-star lemon chicken breast recipe will definitely deliver for an amazing meal you won’t forget.

It’s so good that it will become your new ‘go-to’ meal!

The ingredients used in this recipe are actually quite healthy with olive oil, garlic, lemon zest and juice, herbs and your dry white wine, which evaporates while cooking giving your chicken a very distinctive flavor.

Simple ingredients for amazing flavor, and cooked to perfection with a glazed herb coating and juicy insides. It’s the perfect one-pan recipe that’s fitting for any night and will impress anyone.

A highly sought-after recipe because it’s THAT GOOD and SO EASY to make!

HOW TO MAKE THE BEST LEMON CHICKEN BREASTS

Preparation time: 15 minutes
Inactive: 10 minutes
Cook time: 35 minutes
Servings: 4


Ingredients:

  • 1/4 Cup good olive oil
  • 3 Tbs minced garlic (9 cloves)
  • 1/3 Cup dry white wine
  • 1 Tbs grated lemon zest (2 lemons)
  • 2 Tbs freshly squeezed lemon juice
  • 1 ½ Tsp dried oregano
  • 1 Tsp minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon

Directions:

    Preheat the oven to 400 degrees.

  1. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.
  2. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  3. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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