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–+ servings
Sliced, grilled chicken breast seasoned with herbs and served with lemon sauce on a white plate.
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5 from 2 votes

Lemon Chicken

This lemon chicken recipe is naturally low carb, low calorie and low fat, too! Packed with protein, you're going to love this amazing recipe - it's a perfect weeknight dinner that makes excellent leftovers for salads, wraps and more.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 3
Author: Julie Blanner

Ingredients

  • ¼ cup extra virgin olive oil
  • 3 tablespoon minced garlic
  • ⅓ cup white wine (sub with chicken or vegetable stock)
  • 1 tablespoon lemon zest (zest of 1-2 lemons)
  • 2 tablespoons lemon juice
  • 1½ teaspoons oregano dried
  • ½ teaspoon thyme dried
  • 3 boneless skinless chicken breasts (6-8 ounces each)
  • 1 lemon Sliced, for garnish
  • salt and pepper

Instructions

  • Preheat oven to 400℉.
  • In a 9x13 baking dish combine olive oil, minced garlic, white wine, lemon zest, and lemon juice.
    ¼ cup extra virgin olive oil, 3 tablespoon minced garlic, ⅓ cup white wine, 1 tablespoon lemon zest, 2 tablespoons lemon juice
  • Place chicken breasts in baking dish, using a spoon to drizzle the lemon sauce on top of the chicken. Top chicken breasts with oregano and thyme.
    1½ teaspoons oregano, ½ teaspoon thyme, 3 boneless skinless chicken breasts, 1 lemon
    Three raw chicken breasts seasoned with herbs and lemon sauce in a white baking dish.
  • Place lemon slices around the chicken in the baking dish.
    Four raw chicken breasts seasoned with herbs and topped with lemon slices in a white baking dish, perfect for a lemon chicken recipe.
  • Bake 30 minutes. Remove from oven and coat again with the lemon sauce in the pan.
  • Allow chicken to rest for 5-10 minutes to continue to cook and seal in the juices. Season with fresh cracked sea salt and pepper. Slice or dice, serve and enjoy.
    salt and pepper

Video

Notes

This recipe specifies dried herbs, but you can also use fresh! If you use fresh herbs instead, use 3x the amount specified to add the correct seasoning.
It's important to let your chicken rest before slicing. This locks in the juices and allows it to continue cooking for a bit longer - it's the secret to juicy chicken breasts!

Substitutions and Variations

  • Chicken Breasts - You can easily sub with chicken thighs in this recipe, though it changes the cooking time. Use a digital meat thermometer to ensure doneness.
  • White Wine - You're looking for a dry, acidic white wine here. Sauvignon Blanc, Pinot Grigio, Chardonnay and white cooking wine are all good choices!

Storage Notes

You can refrigerate baked chicken for up to 3 days, wrapped in plastic wrap or an airtight container. Or, store in the freezer for 3 months. This chicken is wonderful in salads, pasta dishes, soups, wraps and more! 

Nutrition

Calories: 467kcal | Carbohydrates: 8g | Protein: 49g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 276mg | Potassium: 965mg | Fiber: 2g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 31mg | Calcium: 58mg | Iron: 2mg