Fresh Lemon Chicken Breasts. Easy Chicken Recipe Made With Two Of The Most Popular Flavors Perfectly Blended Together. I love that this recipe doesn't require many ingredients yet it still yields amazingly flavorful end results, and it all thanks to that bright lemon and creamy butter. With this recipe you get perfectly tender, golden brown pan seared chicken breasts that are coated in that quick lemon pan sauce.
I only use the juice of one lemon (just my personal taste)." - Shirley Carter.
Greek Lemon Chicken and Potato Bake "Wow!
After the chicken is golden brown and crispy, it goes into a baking dish with some lemon juice, butter, garlic, herbs and chicken broth.
You can have Fresh Lemon Chicken Breasts using 7 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Fresh Lemon Chicken Breasts
- Prepare 3 of boneless skinless chicken breasts.
- Prepare 1/2 cup of olive oil.
- Prepare 1/2 cup of fresh lemon juice.
- You need 1 of zest of one lemon.
- It's 3 clove of minced garlic.
- It's 2 tsp of dried oregano.
- Prepare 1 of salt and pepper to taste.
If you have an oven proof skillet, you can simply brown the chicken breasts, pour the sauce over the top and bake directly in the skillet instead of transferring the chicken to a baking dish. For the best, juicy, and tender chicken breasts remember these three things: marinate first, bake loosely covered, and use a meat thermometer. We marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley before baking in the oven. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika.
Fresh Lemon Chicken Breasts instructions
- Put chicken in large freezer bag. Pour all ingredients over chicken and shake up until everything is mixed up and chicken is coated evenly. Let marinate over night. Bake at 350 for 35-45 minutes or until juices run clear..
Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Carefully remove the oil from the skillet, leaving the chicken. Add the thyme, shallots and garlic, and cook for about a minute. Add the lemon rind, the lemon juice and the broth. Melt butter in a large skillet over medium-high heat until bubbling.