Lemon and Herb Chicken
Easy and the most delicious Lemon Herb Chicken! The marinade with fresh lemon juice, herbs and garlic makes moist, flavorful and the BEST chicken. This is a simple chicken recipe that is healthy too.
Servings: 4 servings
Calories: 359kcal
Equipment
- chef knife
- cutting boards
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ cup white wine
- juice of 1 lemon
- lemon zest from 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 4 boneless skinless chicken breasts about 2 pounds, cut in 2 inch pieces
- chopped fresh parsley for serving
- lemon wedges for serving
Instructions
- In a resealable bag (1 gallon size), add 2 tablespoons of the 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 squish around the ingredients to combine.
- Add the chicken to the bag, seal and squeeze the chicken and marinade until the chicken is completely covered.
- Marinate the chicken for at least 30 minutes (this can be done at room temperature) or up to 4 hours (in the refrigerator).
- Heat a large sauté pan over medium heat and add about 1 tablespoon of extra virgin olive oil. Remove the chicken from the bag and place it in the pan. Discard the bag along with the marinade.
- Sauté the chicken for about 3 minutes per side or until cooked through. Do not crowd the pan. If necessary, cook the chicken in batches. The temperature of the chicken on an instant read digital thermometer should be 165 degrees F.
- Remove the chicken from the pan to a platter. Squeeze a lemon wedge over the hot chicken and sprinkle with chopped fresh parsley.
Video
Notes
- Garlic powder is my go to for marinades ~ Garlic powder easily dissolves in marinades so the flavor is incorporated throughout the liquid. Also fresh garlic can burn quickly and add a bitter taste to the cooked chicken. Stick with garlic powder for this recipe.
- Use a resealable bag for marinating ~ This is the easiest and best way to ensure the lemon herb chicken is completely covered in the marinade. It also makes for simple clean up. Just seal and toss the used marinade after removing the chicken from the bag.
- Cut the chicken in same size pieces ~ For the most flavorful and evenly cooked chicken, cut in pieces about 1 ½ to 2 inches. Make sure to cut across grain of the chicken so the pieces are not tough.
- Marinating time ~ In a rush? Marinate the chicken for 30 minutes. And this can be done at room temperature. Try not to marinate more than 4 hours (in the refrigerator). The chicken can turn mushy and soft.
- Sauté, bake or grill ~ Either sauté the chicken in a pan on the stovetop, thread on a skewer and grill for 6 to 8 minutes total time, or bake at 375 degrees F for 15 to 20 minutes. You can even bake the chicken right in the marinade!
Nutrition
Serving: 1/4 of recipe | Calories: 359kcal | Carbohydrates: 4.7g | Protein: 52.7g | Fat: 13.7g | Saturated Fat: 1.5g | Cholesterol: 130mg | Sodium: 280mg | Fiber: 1.2g | Sugar: 1.3g
