Lemon Chicken
A tangy and flavorful dish featuring tender chicken infused with fresh lemon juice and herbs. Perfect for a weeknight dinner.
Nutrition
Calories: 320cal
Carbohydrate: 10g
Protein: 30g
Fat: 18g
Cholesterol: 90mg
Sodium: 300mg
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 lemons (1 for juice, 1 sliced for garnish)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons honey
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry with paper towels. This helps the chicken brown nicely. Season both sides with salt and pepper.
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes on each side, until golden brown. Transfer the chicken to a plate and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Add the chicken broth, lemon juice from one lemon, honey, dried oregano, and dried thyme to the skillet. Stir to combine and bring the mixture to a simmer.
- Add the butter to the sauce and stir until melted and fully incorporated.
- Return the chicken breasts to the skillet, spooning some of the sauce over the top of each piece.
- Place the skillet in the preheated oven and bake for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the skillet from the oven and allow the chicken to rest for a few minutes before serving. Tip: Resting helps the juices redistribute throughout the chicken, making it more tender.
- Garnish with lemon slices and chopped parsley before serving.
