Description
This Lemon and Herb Chicken recipe features boneless skinless chicken breasts marinated in a flavorful blend of lemon juice, white wine, garlic, and aromatic herbs, then sautéed to juicy perfection. It's a quick, healthy, and delicious meal that's perfect for any weeknight dinner.
Ingredients
Scale
Marinade Ingredients
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 cup white wine
- juice of 1 lemon
- lemon zest from 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 4 boneless skinless chicken breasts (about 2 pounds, cut in 2 inch pieces)
- chopped fresh parsley (for serving)
- lemon wedges (for serving)
Instructions
- Prepare the Marinade: In a 1-gallon resealable bag, combine 2 tablespoons of extra virgin olive oil, garlic powder, onion powder, dried dill, dried oregano, paprika, white wine, lemon juice, lemon zest, kosher salt, and pepper. Seal the bag and mix by squishing the ingredients together.
- Marinate the Chicken: Add the chicken pieces to the bag, seal it, and massage the marinade over the chicken until fully coated. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Heat the Pan: Place a large sauté pan over medium heat and add 1 tablespoon of extra virgin olive oil.
- Cook the Chicken: Remove the chicken from the marinade bag, discarding the bag and marinade. Place the chicken in the pan without crowding. Sauté for about 3 minutes per side or until the chicken reaches an internal temperature of 165°F and is cooked through. Cook in batches if needed.
- Finish and Serve: Transfer the cooked chicken to a serving platter, squeeze fresh lemon wedges over the top, and garnish with chopped fresh parsley. Serve immediately.
Notes
- Marinating the chicken for longer enhances the flavor and tenderness.
- Use freshly squeezed lemon juice and zest for the best citrus flavor.
- Cook chicken pieces evenly by cutting them into uniform sizes.
- If you don’t have white wine, use chicken broth as a substitute.
- Do not overcrowd the pan to ensure proper browning and cooking.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 359 kcal
- Sugar: 1.3 g
- Sodium: 280 mg
- Fat: 13.7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12.2 g
- Trans Fat: 0 g
- Carbohydrates: 4.7 g
- Fiber: 1.2 g
- Protein: 52.7 g
- Cholesterol: 130 mg
