I prefer to remove chicken breasts from the heat when it is around 68✬/154✯ as it will continue cooking as it rests. Allow the chicken to rest for at least 5 minutes to allow the juices to redistribute in the meat before slicing and serving.Ĭhicken breasts are cooked when the interior temperature is 75✬/165✯. Cook the chicken: Cook the chicken in a skillet, pan or griddle pan set over high heat for 3-5 minutes per side (depending on thickness) until cooked through.Cover and marinate for at least 20 minutes. Place the chicken in a glass container and pour over the marinade. By doing this you are making sure the chicken is all one thickness and you’re also tenderizing the meat slightly. Marinate the chicken: Place the skinless, boneless chicken breasts in between two layers of parchment/baking paper and flatten them out slightly with a meat mallet or rolling pin.Combine olive oil, lemon juice, paprika, mixed dried herbs, fresh thyme, lemon zest and garlic. You can also freeze them in the marinade to speed up meal prep. Be careful with marinades containing citrus as they can break down the proteins too much and make the chicken gummy. Make the marinade: To make sure chicken breast is juicy and delicious, make sure to marinade them in a punchy, herb-filled marinade for at least 20 minutes but up to a few hours.Herbs – Oregano, thyme, parsley, sage and rosemary are all great with chicken. Well, its really more like a rub or a paste, because our lemon chicken recipe requires no actual marinating (yay).Ingredientsįull recipe with amounts can be found in the recipe card below. Serve them as is with sides of your choice, slice them and serve on salads or sandwiches or use them in tacos and quesidillas. The lemon herb marinade is easy and is delicious with chicken.Ĭhicken breast recipes are a dime a dozen on the internet but if you’re looking for an easy, simple and drop-dead-delicious way to cook chicken breasts quickly, you’ve found it! These lemon herb chicken breasts are a regular in our house because they are so good and they are so versatile. Bake! Until you get that internal temperature reading of 165☏.Juicy lemon herb chicken breasts are the perfect easy protein and perfect for quick cooking.You’ll also use this sauce to baste the chicken as it bakes, ensuring that these bright flavors have a chance to be absorbed by the chicken (without having to actually marinate the chicken). Make the lemon chicken sauce! Stir together all of the zingy things-white wine, fresh garlic, lemon zest, lemon juice-to make the sauce that the chicken breasts will bake in.But basically, we coat the chicken breasts in a thick, olive oil-based herb paste flavored with oregano, thyme, garlic powder, salt and pepper. Well, it’s really more like a rub or a paste, because our lemon chicken recipe requires no actual marinating (yay!). The key is coating the lemon chicken with lots of moisture-giving things, and watching that internal temp closely so that you don’t over-bake the chicken. Our easy, baked lemon chicken recipe is healthy, fast, and so, so delicious. A whole garden’s worth of fragrance and flavor, all from a few dried herbs that you probably already have in your pantry. We could maybe have called this lemon garlic chicken, since our recipe calls for both fresh garlic cloves and (you guessed it) our beloved garlic powder. It’s LEMON chicken! We use lemon zest, fresh-squeezed lemon juice and whole lemon slices to give this lemon chicken recipe all of the citrusy punch that we possibly can. We aren’t messing around-this isn’t just lemon chicken. Our lemon chicken recipe does all of that thanks to a few of our favorite big, bright flavors: Let’s start with the good news: lean and protein-packed, boneless, skinless chicken breast is super healthy! The bad news: boneless, skinless chicken breast is kind of bland! The solution? Use the chicken breast as a blank canvas for all of your favorite big flavors, without undermining its’ inherent healthfulness. A Flavor-Giving Trifecta Makes this the Best Lemon Chicken Recipe, Ever.
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