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Easy Peasy Lemon Chicken Dinner

A tasty, quick chicken dinner that requires little money, time and energy.
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine French
Servings 4 people


  • Cutting Board & Chef Knife
  • Large Saute Pan
  • Microplane
  • 9x12" 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.


This chicken dish pairs wonderfully with an herbed rice pilaf, butter noodles or mashed potatoes. Bon Appetit!