Description
Delicious and flavorful Lemon and Herb Chicken made with a zesty marinade of lemon juice, herbs, and garlic, sautéed to juicy perfection. This easy recipe is perfect for a quick healthy meal that’s both tender and bright in taste.
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
- 1 tablespoon extra virgin olive oil
- 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 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 the bag and squish the ingredients to blend thoroughly.
- Marinate the Chicken: Add the cut chicken pieces into the bag with the marinade. Seal the bag and massage to coat all chicken pieces evenly. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator for maximum flavor.
- Heat the Pan: Warm a large sauté pan over medium heat and add 1 tablespoon of extra virgin olive oil. This will prevent sticking and help with browning the chicken.
- Cook the Chicken: Remove chicken from the marinade bag and discard the marinade. Place chicken pieces in the hot pan without overcrowding. Sauté chicken for about 3 minutes on each side or until thoroughly cooked and the internal temperature reaches 165 degrees F.
- Serve: Transfer the cooked chicken to a platter. Squeeze fresh lemon wedges over the top and sprinkle with chopped fresh parsley for garnish. Serve immediately.
Notes
- For best flavor, marinate the chicken for at least 30 minutes but not more than 4 hours.
- Do not crowd the pan while cooking to ensure even searing and proper cooking of chicken pieces.
- Use an instant-read thermometer to confirm the chicken reaches 165°F for safe consumption.
- White wine in the marinade can be substituted with chicken broth for a non-alcoholic option.
- Fresh herbs can be used in place of dried herbs for a more vibrant flavor.
Nutrition
- Serving Size: 1 serving
- 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
