This garlicky lemon chicken breast recipe is actually one of my favorite dishes. Not only is it sooooooo easy to make on a busy night, but it is absolutely delicious! I also really like this chicken dish because you can really make any sides to go along with it.
- 4 chicken breasts on the bone
- 1 c. dry white wine
- 1/4 c. lemon juice
- 5 garlic cloves, minced
- 1/4 tsp garlic powder
- 1/8 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dijon mustard
- 1 tsp oregano leaves
- 1/4 c. fresh flat leaf parsley
- 4 slices fresh lemon
Preheat the oven to 425°.
Spray the bottom of a large dutch oven (any oven-safe pan will work) with non-stick spray and arrange the chicken breasts, skin-side up. Set aside.
In a separate bowl, combine the wine, lemon juice, minced garlic, garlic powder, ground coriander, salt, pepper, dijon mustard, oregano leaves, and fresh parley leaves. Whisk together. Once combined, pour over the chicken. Make sure you scrape the bottom of the bowl. Take the sliced lemon and put one slice on each piece of chicken.
Cover and place in over for about 30-35 minutes. Uncover the chicken breast and let finish baking until the internal temperature of the chicken is 165°. Uncovering the chicken for even a little will allow the skin to become slightly crispy.
That’s it. As I mentioned before, one of my favorite things about this dish is that it can be paired with a variety of different sides. For a starch, baked or mashed potatoes work great, as does quinoa or rice. The lemon-wine sauce that the chicken cooks in makes an awesome light gravy for any starch. For a veggie, I love sautéing something green to go along with the chicken. I usually have kale or spinach in the refrigerator and will use whatever will go bad first. (If you’re tired of kale or spinach, have you tried sautéed arugula? So good!)