Description
This Lemon and Herb Chicken recipe features tender, juicy chicken breasts marinated in a flavorful blend of lemon juice, herbs, garlic, and spices. Cooked on the stovetop, this dish is quick, healthy, and perfect for a delicious weeknight dinner or meal prep.
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; 2 for marinade and 1 for cooking)
- 4 boneless skinless chicken breasts (about 2 pounds, cut into 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 extra virgin olive oil, garlic powder, onion powder, dried dill, dried oregano, paprika, white wine, lemon juice and zest, kosher salt, and pepper. Seal the bag and gently mix to combine all ingredients.
- Marinate the chicken: Add the chicken pieces to the bag, reseal, and massage the marinade into the chicken until all pieces are well coated. Refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
- Heat the pan: Place a large sauté pan over medium heat and add 1 tablespoon of extra virgin olive oil. Allow it to warm but not smoke.
- Cook the chicken: Remove chicken from the marinade, discarding the bag and leftover marinade. Place the chicken pieces in the pan without overcrowding. Cook for about 3 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit and the chicken is cooked through. Cook in batches if necessary.
- Serve: Transfer the cooked chicken to a serving platter. Squeeze fresh lemon wedges over the top and garnish with chopped fresh parsley. Serve hot.
Notes
- For best results, marinate the chicken for at least 30 minutes but not more than 4 hours to avoid the lemon juice breaking down the meat texture.
- If white wine is unavailable, a dry white vermouth or chicken broth can be used as a substitute.
- Be careful not to overcrowd the pan when cooking the chicken to ensure even cooking and proper browning.
- This recipe pairs well with steamed vegetables, rice, or a fresh salad for a complete meal.
- Use fresh parsley and lemon wedges to brighten up the final presentation and add fresh flavor.
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
