I love lemon in every possible way and this lemon chicken is so easy and delish that I’ve updated my original post. Due to the fact that Jen and her sweet kiddos love this dish chicken I found a great amount of traffic coming to view this recipe! My previous post had terribly dark pictures in our tiny apartment kitchen and wanted to give this dish a refresh!
I love this chicken because it’s juicy, flavorful, fresh and so simple to make! I like to serve it over a bit of pasta or along side roasted sweet potatoes and it’s so versatile! I use wine as a cooking liquid but if you’re making this for little ones or don’t like wine you can swap it out for chicken broth.
Lemon Chicken
You’ll Need:
3 boneless skinless chicken breasts (you can however many you’re cooking for!)
salt and pepper to taste
pinch of red pepper flakes (optional)
1 lemon, zested
1 lemon, juiced
1-2 garlic cloves, minced
1/2 cup white wine
fresh herbs (optional)
I began by preheating the oven to 450 degrees. Using a nonstick baking pan I placed 3 boneless skinless chicken breasts (you could use more or less) and seasoned generously with salt and pepper. If you couldn’t tell by now I put red pepper flakes on almost everything for a subtle kick, you don’t have to! Here’s where it gets fun…
Open up a bottle of white wine, whatever you enjoy drinking but I prefer something crisp with citrus notes, like Sauvignon Blanc. Pour the wine into the pan, just enough to cover the bottom of the baking dish. I used about a half cup…but please don’t measure this, the more the merrier!
Zest 1 whole lemon and garlic cloves over the chicken breasts. Juice that same lemon over the wine and if you have it on hand, rosemary is really delicious to chop up and sprinkle over the top. I like to finish with fresh herbs, think parsley or chives!
Cover the pan tightly with foil and pop in the oven for 15 minutes depending on the size of your chicken. After about 6 minutes the aromas in your kitchen will be amazing! After 15 minutes remove the foil (carefully, that steam will burn!) and place back in the oven for an additional 5-10 minutes until the chicken is cooked through and the wine (or chicken broth) has evaporated slightly.
Let the chicken rest for about 5 minutes and serve! Pour cooking liquid over the chicken for serving.
I had angel hair pasta leftover and sautéed it with steamed broccoli, thinly sliced onion, and asparagus…you know, to balance out the carb/veggie ratio! Oh and lot of parmesan cheese. Everything is better with cheese!
Top with a chicken breast and finish with fresh herbs and shredded Parmesan.
And that’s it! Quick and easy for the perfect weeknight meal!
Enjoy!
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Welcome! I’m a trained chef, wife, mom of two littles, and a small business owner. Here you’ll find tasty recipes, cooking tips/tricks, some motherhood content, and occasional things I’m loving at the moment. Thanks for visiting!
I love how you show your recipes in a step by step fashion. I think food is so visual that it helps to see each stage so I can relicate. Thanks, Chef Lindsay