Lemon and Thyme Chicken Breasts
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Lemon and Thyme Chicken Breasts
Description
Lemon and Thyme Chicken Breasts highlight simple but vibrant flavors from fresh lemon juice and zest combined with fragrant herbs such as oregano and thyme. The cooking process starts by sautéing garlic in olive oil to release its aroma, then adding chicken broth, lemon components, and herbs to a baking dish. The chicken breasts are seasoned and placed in this mixture along with lemon wedges and fresh thyme sprigs.
Baked at 400 degrees while occasionally basted with the pan sauce, the chicken becomes tender and flavorful, absorbing the citrus and herbal notes. Letting the meat rest before slicing helps retain its juices, and drizzling the pan sauce over the slices adds moisture and accentuates the lemony, savory qualities. This dish can easily accompany many side dishes or salads for a fresh meal.
Ingredients
- 1-2 tbsp olive oil
- 5-6 cloves garlic minced
- ⅓ cup chicken broth
- lemon zest from 1
- lemon juice juice from 1 lemon
- ½ tsp oregano dried
- ½ tsp thyme fresh leaves
- 3 boneless skinless chicken breasts
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- thyme two sprigs, fresh
- 1 lemon cut into 4 wedges
Instructions
- Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
- Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic.
- Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish.
- Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
- Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear.
- Remove from the oven and let the meat rest for 5 minutes before slicing.
- Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!
User Reviews
Overall Rating
5
You'll Also Love
