I really like this meal because of how simple it is to throw together on a busy day. Don’t let the lengthy ingredients list scare you because you probably have most of the items in your pantry. Whenever I don’t have an ingredient in my kitchen I try to see what I do have that will make a suitable substitution. My husband enjoys this lemon pepper chicken with buttered noodles, dinner rolls, and steamed broccoli.
Check out what my friend Julia had to say about this recipe:
My kids absolutely LOVED this lemon pepper chicken recipe! We had no leftovers.
The same thing happened at my house, Julia.
Ingredients
Instructions
Preheat the oven to 400 degrees F.
Heat the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for a minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
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Quick Tip: Serve this tender and juicy chicken breast with your favorite fixins’ like mashed potatoes, noodles, and steamed veggies.