Lemon Garlic Baked Chicken is a one-skillet meal for 2 that's delicious and easy to make! Chicken cooks in a simple lemon garlic wine sauce.
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons minced garlic
- ¼ cup dry white wine
- 1 lemon ZEST from 1 lemon (yellow peel only for zest)
- 2 Tablespoons fresh lemon juice
- ¾ teaspoon dried oregano
- ½ teaspoon dried thyme
- 10 ounces boneless skinless chicken breasts (2) =2 breasts (approx. 5 oz. each)
- salt and black pepper enough to lightly season chicken
- ¾ medium lemon cut in thin rounds
- 2 teaspoons chopped fresh parsley, for garnish OPTIONAL
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Preheat oven to 400℉.
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In a medium oven-safe skillet, heat olive oil on low heat. Once the oil is WARM, add minced garlic and cook it, stirring often for about 1 minute.
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Add white wine, lemon juice, lemon zest, dried oregano, thyme and a pinch of salt and pepper to the garlic in skillet. Stir to combine.
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Pat chicken dry with paper towels; season with salt and pepper (both sides). Lay chicken breasts in the lemon garlic sauce. Spoon sauce on top of each piece.
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Place skillet (uncovered) on middle rack in oven. Bake at 400℉. for 15 minutes, then remove skillet from oven. Place lemon slices around edges of the chicken and put the skillet quickly back in the oven. Continue baking for 15-25 minutes until cooked through or until internal temperature of the chicken reaches 165°F.
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Turn oven setting to BROIL; leave chicken under the broiler (about 6" away from the heat source) for 2-3 minutes to lightly brown it. Keep an eye on it! When lightly browned, remove skillet from the oven. Spoon sauce over each piece of chicken; let chicken "rest" in skillet 2-3 minutes before serving. Place on plates, drizzle with more sauce, garnish with chopped parsley and baked lemon slices.