With just a few minutes of prep, you can whip up a bright, fresh, and healthy Dump-and-Bake Lemon Chicken for dinner tonight!
Garlic, lemon, and herbs come together in a delicious sauce that delivers maximum flavor with minimal effort. It’s a perfect weeknight dinner to welcome Spring, and I’ve even got a video to show you how!
No boring chicken breasts here!
By roasting the meat in an herb-infused white wine sauce, your Lemon Chicken turns out tender, juicy, and incredibly flavorful!
The simple dish looks and tastes fancy enough for company, but it’s so darn easy and can be prepared in advance — making it perfect for just about any night of the week. Check out this video to see just how easy it really is:
You’re literally just going to dump-and-bake these ingredients…and the oven will do the rest of the work! You know that’s my favorite way to cook…
The key to a perfect Lemon Chicken is all in the sauce!
This light and fresh lemon dressing has layers of complex flavors that are created with some of the most basic kitchen ingredients: olive oil, white wine, garlic, lemon, and herbs! Shake it all together in a jar (or whisk it in a bowl) — you can do this step in advance for convenience, if you’d like.
The sauce is dumped into a baking dish, along with the raw chicken, herbs, and lemon slices.
After about 30 minutes in the oven, you have perfectly juicy, flavorful Lemon Chicken in the most decadent pan sauce.
Oh my gosh, my family LOVES this meal!
I recommend serving the chicken with a side of our favorite Oven Roasted Asparagus — the best spring veggie! The asparagus roasts in a 425-degree oven (just like the chicken), for about the same amount of time.
That means that you can get the chicken and the side dish done side-by-side in about 30 minutes…SO easy!
For a more filling meal, my boys like biscuits paired with the chicken and asparagus. If you prefer, you can serve the entree with dinner rolls, French bread, or just about any other starch or grain that your family likes. Rice, pasta with pesto sauce, couscous, or some Buttered Dilly New Potatoes would all be great, too.
Enjoy, my friends!
DUMP-AND-BAKE LEMON CHICKEN
Dump-and-Bake Lemon Chicken
- ¼ cup olive oil
- ¼ cup dry white wine or substitute with chicken broth
- 2 teaspoons minced fresh garlic
- 1 tablespoon sugar
- ½ teaspoon salt
- Dash of pepper
- 1 tablespoon lemon zest from about 2 lemons
- 1 tablespoon freshly squeezed lemon juice
- 1 sprig fresh rosemary or substitute with ½ teaspoon minced dried rosemary
- 1 sprig fresh thyme or substitute with ½ teaspoon minced dried thyme
- 1 ½ - 2 lbs. boneless skinless chicken breasts*
- 1 lemon sliced into rounds
- Preheat oven to 425 degrees F. Spray an 11 x 7-inch baking dish (or any similar size that comfortably holds your chicken) with cooking spray and set aside.
- Place olive oil, wine, garlic, sugar, salt, pepper, lemon zest, and lemon juice in a large jar with a lid. Shake the jar until the ingredients are completely combined. Pour into the prepared baking dish.
- Pat chicken dry, season with salt and pepper, and place in the dish. Toss the chicken in the sauce to make sure that it’s coated on all sides.
- Tuck the lemon slices and the herbs in the dish around the chicken.
- Bake (uncovered) for 30-40 minutes, or until chicken is cooked through.
- Allow chicken to rest for 5-10 minutes before slicing and serving with pan juices. Garnish with additional fresh herbs and lemon wedges, if desired.
*I used 6 chicken breasts that were very small (totaling about 1.5 lbs. in weight). These 4-ounce chicken breasts only require about 28-30 minutes in the oven. If you use larger chicken breasts, you will need to increase the cooking time to at least 35-45 minutes. For a faster-cooking meal, you can slice large chicken breasts in half lengthwise so that they are thinner and smaller.
Cooking Just for Two? Cut all of the ingredients in half and bake the chicken in a small dish. The cooking instructions remain the same.