If you ever need a quick dinner that costs less than $20 and can be prepared with very little time and energy, you’re in luck with this dish!
I have to thank one of my weekly clients whom I cook for, for this dish. She and her family order food from Damn.Delicious.ATX on a weekly basis and basically, she sends me recipes that her family loves for me to recreate. Some of the recipes she sends are things that I wouldn’t normally cook at home such as: Thai coconut vegetable soup, walnut-crusted turkey scallopini and vermicelli soup. It’s not that I don’t enjoy these types of foods because I definitely do, but I normally don’t think to prepare these sorts of dinners at home. However, each time she sends me a recipe that I’m not used to, I love the challenge and I love re-learning how different foods and cuisines are prepared. I guess that’s why cooking is so enjoyable for me!
This dish, on the other hand, is something that I would normally prepare at home. Why you may ask? Well, because it’s very easy and flavorful. We live in such a busy world and even though majority of us are home due to the ongoing pandemic, I think we still appreciate a no-mess-no-fuss dinner. I highly recommend this dish on the days when the last thing you want to do is cook, but you know you need to get dinner on the table in less than 45 minutes.
I love a quick, light chicken dinner. This is the ultimate dinner recipe that is super simple, delicious and healthy!! I hope you love this simple dish as much as me. Bon Appetit!
Easy Peasy Lemon Chicken Dinner
- Cutting Board & Chef Knife
- Large Saute Pan
- 9×12" Baking Dish
- 1/4 cup Olive Oil
- 4 Bonless & Skinless Chicken Breast 6oz each
- 5 cloves Garlic minced
- 1/3 cup Dry White Wine
- 1 Tbsp Grated Lemon Zest 2 lemons
- 1 Tbsp Freshly Squeezed Lemon Juice
- 2 sprigs Oregano
- 2 sprigs Thyme
- 1 cup Chicken Stock
- 4 Tbsp Unsalted Butter
- 1 Lemon cut into wedges
- Kosher Salt & Freshly Cracked Black Pepper
- 2 tsp Herbs de Provence
- Preheat oven to 400 degrees F.
- Heat half of the oil in a large saute pan over medium-high heat.
- While the oil heats up, pat the chicken breasts dry with a paper towel.
- Sprinkle the chicken with salt, black pepper and herbs de provence.
- Working in batches, sear 2 chicken breasts for 4-6 minutes until brown before flipping to other side and cooking an additional 2 minutes.
- Transfer the seared chicken breast to the 9"x12" baking dish. Add the remaining oil to the hot saute pan and sear the other 2 chicken breasts. Transfer to the baking dish.
- Turn the heat down to medium low and add the garlic. Keep an eye on the garlic as it will burn quickly. Cook for 30 seconds and then deglaze the pan with the dry white wine.
- Add the oregano sprigs, thyme sprigs, lemon juice and lemon zest to the pan.
- Add the chicken stock to the pan and allow to simmer over low heat for 5 minutes.
- Add the butter to the pan and allow to melt.
- Pour the lemony wine sauce over the chicken in the baking dish. Scatter the lemon wedges over the chicken.
- Bake the chicken for 30 minutes in the heated oven until a thermometer reaches 160 degrees F.