Description
This Lemon and Herb Chicken recipe features tender, juicy chicken breasts marinated in a zesty blend of lemon juice, herbs, and spices, then sautéed to perfection. Ideal for a quick, flavorful, and healthy meal, it’s perfect for any weeknight dinner, served with fresh parsley and lemon wedges for a burst of freshness.
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
- 4 boneless skinless chicken breasts (about 2 pounds, cut into 2 inch pieces)
- 1 tablespoon extra virgin olive oil (for cooking)
To Serve
- Chopped fresh parsley
- Lemon wedges
Instructions
- Prepare the marinade: In a 1-gallon resealable bag, combine 2 tablespoons of 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 gently mix to combine all ingredients thoroughly.
- Marinate the chicken: Add the chicken pieces to the bag, seal it, and massage the marinade around the chicken until fully coated. Marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated for deeper flavor.
- Heat the pan: Place a large sauté pan over medium heat and add 1 tablespoon of extra virgin olive oil to warm.
- Cook the chicken: Remove the chicken from the marinade bag, discarding the marinade. Place the chicken pieces in the pan without crowding them. Cook for about 3 minutes on each side until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Cook in batches if necessary.
- Serve: Transfer the cooked chicken to a platter, squeeze fresh lemon wedges over the top, and garnish with chopped parsley for a fresh finish.
Notes
- Marinating for longer (up to 4 hours) enhances flavor and tenderness.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- White wine adds depth but can be substituted with chicken broth if preferred.
- Cooking in batches prevents overcrowding, helping chicken brown properly.
- Serve with steamed vegetables or a light salad for a balanced meal.
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
