Dump-and-Bake Lemon Chicken
With just a few minutes of prep, you can whip up a bright, fresh, and healthy Dump-and-Bake Lemon Chicken for dinner tonight!
Servings 4 servings
- 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 (see note below regarding the size of chicken breasts for cooking time)
- 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.
- You can prepare this lemon chicken ahead of time. Assemble the chicken and herbs in the dish. Prepare the sauce in advance. When ready to bake, combine the sauce with the chicken and pop it in the oven!
- 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 45-55 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.
- Don't love rosemary and thyme? You can substitute with your favorite herbs. Chives, parsley, or oregano would all work well, too!
Serving: 1/4 of the recipe (including pan sauce) | Calories: 236kcal | Carbohydrates: 3.8g | Protein: 19.5g | Fat: 15g | Saturated Fat: 2.3g | Cholesterol: 49.5mg | Sodium: 346mg | Sugar: 3.4g