Description
This Lemon and Herb Chicken recipe features tender, juicy chicken breasts marinated in a zesty blend of lemon juice, herbs, and garlic, then sautéed to perfection. It's a simple, flavorful, and healthy dish perfect for a quick weeknight dinner.
Ingredients
Scale
Marinade
- 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
Chicken
- 3 tablespoons extra virgin olive oil (divided, includes 2 tablespoons for marinade and 1 tablespoon for cooking)
- 4 boneless skinless chicken breasts (about 2 pounds, cut into 2 inch pieces)
For Serving
- Chopped fresh parsley
- Lemon wedges
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, juice and zest of 1 lemon, kosher salt, and pepper. Seal the bag and gently mix all the ingredients by squishing the bag to create a well-blended marinade.
- Marinate the Chicken: Add the chicken pieces to the bag, seal it securely, and massage the chicken with the marinade until all pieces are evenly coated. Let the chicken marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated to enhance flavor and tenderness.
- Heat the Pan: Warm a large sauté pan over medium heat and add 1 tablespoon of extra virgin olive oil to coat the bottom of the pan.
- Cook the Chicken: Remove the chicken from the marinade bag, discarding the used marinade and bag. Place the chicken pieces in the pan without crowding them, cooking in batches if necessary. Sauté each side for about 3 minutes until golden and cooked through. The internal temperature should reach 165 degrees Fahrenheit for safety.
- Serve: Transfer the cooked chicken onto a serving platter. Squeeze fresh lemon wedges over the hot chicken and sprinkle generously with chopped fresh parsley for a bright, fresh finish.
Notes
- Marinate the chicken longer for more intense flavor; up to 4 hours in the refrigerator is recommended.
- Cook chicken in batches if your pan is small to avoid overcrowding, which can prevent proper searing.
- Use fresh lemon juice and zest for the best citrus flavor.
- White wine in the marinade adds depth but can be omitted or replaced with chicken broth for a non-alcoholic version.
- Check chicken doneness with a meat thermometer to ensure safety and juiciness.
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
