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These lemon chicken breasts are quick and easy so they’re perfect for supper on a busy weeknight. The chicken is juicy and flavorful and the butter, thyme and white wine make a fabulous pan sauce. So good!
You know how you have certain recipes you’ve made so many times you’ve got them down to a science? The ones you turn to when you’re tired or stressed or you have no idea what to make for dinner? This is that kind of recipe.
We have these lemon chicken breasts at least twice a month. Honestly, it’s probably more than that, especially when things get ridiculously hectic-like now.
This recipe is the perfect go-to because besides being super tasty, I almost always have all the ingredients on hand. Plus, it comes together really easily, clean-up is minimal and the leftover chicken is awesome for leftovers or on a salad for lunch the next day!
You really don’t even have to think about sides because the pan juices are so yummy you’re going to want to pour them over everything anyway. I usually fix rice (brown or basmati) and steamed green beans and call it done. Mashed potatoes work great too.
My most favorite thing about this recipe is how forgiving it is. I mean, y’all, I have forgotten to add the garlic, I’ve used oregano instead of thyme, I’ve made it without the wine (I just added an extra T of lemon juice and ¼ cup chicken stock or water). No matter what I have had to adjust, the end result has always been delicious.
Seriously, as long as you have chicken, butter and lemons-you’re good to go.
Feel free to experiment but this version is our fav.
Baked Lemon Chicken Breasts
These lemon chicken breasts are quick and easy so they’re perfect for supper on a busy weeknight. The chicken is juicy and flavorful and the butter, thyme and white wine make a fabulous pan sauce. So good!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cloves minced garlic or 11/2 tsp garlic powder
- 3 Tablespoons olive oil
- 2 Tablespoons butter
- 3 Tablespoons fresh lemon juice
- 1 lemon, sliced
- 1/3 c dry white wine optional
- 1 ½ t fresh thyme or ½ t dried
- 1 teaspoon salt (I use sea salt)
- 1 teaspoon coarse ground pepper
Instructions
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Preheat oven to 425°F
In a small saucepan or cast iron skillet, warm olive oil and butter until the butter melts and the mixture begins to bubble. Add garlic and cook for 1 minute (be careful not to let the garlic brown.)
(Note-If using garlic powder move on to step 3 and add the garlic when you add the lemon juice and thyme.)
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Add the wine. When the sauce starts to bubble, add lemon juice and thyme (and garlic if using powder) and stir. Remove from heat.
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Pour the butter mixture into the bottom of a casserole dish or continue using cast iron skillet and place the chicken breasts on top. Baste the chicken with the sauce and lightly salt and pepper each breast.
Arrange lemon slices between chicken breasts but try not to put them directly on top of the chicken–lemons tend to burn easily at higher temps. Burned lemons aren’t tasty, I promise.
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Bake for 20-25 minutes (depending on the size of the chicken breasts) until chicken is cooked through or until temp reads 160-170. Baste frequently to ensure the chicken doesn’t get dry.
Remove from oven & cover with foil. Let rest for 10 minutes to keep the juices inside.
NOTE:
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Boneless, skinless chicken breasts can get dry if overcooked so I like to put the chicken breasts in a plastic bag and pound them with a meat mallet until they’re an even thickness.
Recipe Notes
For a darker or more consistent golden brown:
- After baking for 20 minutes, remove the chicken from the oven and turn on the broiler. Baste chicken with pan juices, sprinkle with coarse salt/flakes. (I also like to discard any lemon slices that are starting to burn.)
- Return chicken to oven and broil for additional 3 minutes or until temp reads 160-170. Keep in mind the chicken will keep cooking as it rests. (the FDA recommends 170°F)
- Be sure to keep a close eye on things when you’re using the broiler so the chicken doesn’t burn!
- Remove from oven, cover with aluminum foil and let rest for 10 minutes to allow juices to redistribute
Thicken pan juices (if desired):
This is easiest if you’re using a cast iron skillet or enameled cast iron pan but if not, just pour the pan juices into a skillet or saucepan.
- 3 Tablespoons Flour (used as thickening agent)
- Heat the sauce over medium-high heat on your cooktop.
- As sauce is heating, add the flour one tablespoon at a time, making sure to whisk until there are no lumps of flour.
- Allow sauce to cook until it reaches desired consistency (approximately 2-5 minutes). Stir frequently.
Serve with mashed potatoes, rice or pasta, using the pan juices as a sauce.
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