Lemon chicken breast is easy to make. Stovetop skillet-cooked in minutes. Fresh lemon juice and chicken broth make a delicious sauce that soaks into tender chicken. Weeknight dinners are quick and hearty with this recipe. Some simple steps can impress your family with citrusy chicken.
Here’s why this lemon chicken is so good:
Prepare it quickly and easily with few steps. Ideal for busy nights.
The tender chicken soaks up the bright garlic-lemon sauce, creating incredible flavours.
On the hob, you make everything in one skillet. No need for oven or other pans.
– 4 bone-in, skin-on chicken breast halve– 1/3 cup fresh lemon juice– 1/4 cup extra virgin olive oil– 4 cloves garlic, finely minced– 2 teaspoons dried oregano– Salt and pepper
Dry the chicken breasts with paper towels and place in a baking dish. In a small bowl, mix lemon juice, olive oil, garlic, and oregano to make a marinade. Sprinkle salt and pepper generously.
Pour the marinade over the chicken and turn it so that both sides are covered. Put it in the fridge for 30 minutes to an hour with the lid on.
Put the garlic caper butter on top of the salmon fillets with a spoon and spread it out gently to cover the top. – Heat the oven to 400°F.
Roast the chicken until cooked through and the juices run clear when pierced with a fork, basting frequently with marinade juices. An instant-read thermometer should read 165°F for the internal temperature.
After cooking, let the chicken rest for 5 minutes. Add lemon wedges to squeeze over the food and any pan juices to make it taste even better.