Description
A flavorful and easy Lemon and Herb Chicken recipe featuring a zesty marinade with fresh lemon juice, herbs, and spices that results in moist, tender chicken breasts cooked to perfection on the stovetop.
Ingredients
Scale
Marinade Ingredients
- 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
Main Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds, cut in 2 inch pieces)
- 1 tablespoon extra virgin olive oil (for cooking)
- chopped fresh parsley (for serving)
- lemon wedges (for serving)
Instructions
- Prepare Marinade: In a resealable 1 gallon bag, combine 2 tablespoons of extra virgin olive oil, garlic powder, onion powder, dried dill, dried oregano, paprika, white wine, lemon juice, lemon zest, kosher salt, and pepper. Seal and shake the bag to mix all ingredients thoroughly.
- Marinate Chicken: Add the chicken pieces to the bag, reseal, and massage the bag to coat the chicken evenly in the marinade. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Heat Pan: Warm a large sauté pan over medium heat and add 1 tablespoon of extra virgin olive oil.
- Cook Chicken: Remove the chicken from the marinade and place it into the hot pan. Discard the marinade and bag. Cook the chicken for about 3 minutes on each side until the internal temperature reaches 165 degrees F and the chicken is cooked through. Avoid overcrowding; cook in batches if needed.
- Serve: Transfer the cooked chicken to a platter. Squeeze fresh lemon wedges over the chicken and garnish with chopped parsley before serving.
Notes
- Marinating at room temperature for 30 minutes speeds up flavor absorption but refrigerate if marinating longer to keep chicken safe.
- White wine in the marinade adds acidity and depth; you can substitute with chicken broth or apple cider vinegar if preferred.
- Cook chicken in batches to ensure even cooking and avoid steaming.
- Use an instant-read thermometer to ensure chicken reaches 165 degrees F for safe consumption.
- Garnish with fresh parsley and lemon wedges for a bright, fresh finish.
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
