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!
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.)
Add the wine. When the sauce starts to bubble, add lemon juice and thyme (and garlic if using powder) and stir. Remove from heat.
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.
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.
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.
For a darker or more consistent golden brown:
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.
Serve with mashed potatoes, rice or pasta, using the pan juices as a sauce.
Baked Lemon Chicken Breasts %Grits Grace and Gumption%