Weeknight Lemon Chicken Breasts With Herbs Recipes

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WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS



Weeknight Lemon Chicken Breasts With Herbs image

Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.

Provided by Jennifer Steinhauer

Categories     dinner, easy, quick, weekday, weeknight, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 medium boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
1/4 cup dry white wine
3 garlic cloves, smashed
1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

Steps:

  • Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
  • In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED LEMON CHICKEN



Baked Lemon Chicken image

Baked Lemon Chicken is sure to be a new weeknight dinner staple. The most tender and juicy chicken ever, and so easy and full of flavor!

Provided by Kristin

Categories     Main

Time 40m

Number Of Ingredients 9

4 small chicken breasts
4 cloves of garlic (minced)
2 tablespoons corn oil
1 lemon (zested and juiced)
2 teaspoons dried Italian seasoning
1 teaspoon salt
½ teaspoon pepper
1 lemon (sliced)
Fresh parsley

Steps:

  • Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.
  • Whisk together lemon juice and zest, minced garlic and corn oil in a small bowl then pour into a 13" x 9" baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish.
  • Sprinkle chicken evenly with salt, pepper and Italian seasoning, then rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap. Arrange a few lemon slices on top of the chicken.
  • Bake in a preheated oven for 18-20 minutes, basting once or twice, until juices are clear or a meat thermometer reads 160-170 degrees. *Note - depending on the size of your chicken breasts, it could take longer. Mine were pounded to less than an inch thick and take about 18 minutes.
  • *Optional Step - To brown chicken, turn the oven to broil and place chicken under the broiler for 2-3 minutes until browned.
  • Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.
  • Serve immediately, garnished with fresh parsley and lemon slices, if desired.

Nutrition Facts : Calories 343 kcal, Carbohydrate 7 g, Protein 49 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 145 mg, Sodium 845 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

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