Weeknight Lemon Chicken Breasts With Herbs

Name: Weeknight Lemon Chicken Breasts With Herbs
Total time: 1 min
Ingredients: 4 medium boneless, skinless chicken breasts (about 8 ounces each); 1 1/2 teaspoons kosher salt; 1 1/4 teaspoons ground black pepper; 1/2 cup olive oil, plus 2 tablespoons; 1 lemon, thinly sliced into rounds, seeds discarded; 1/4 cup dry white wine; 3 garlic cloves, smashed; 1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

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Total: 1 hours, 20 minutes

Servings: 4

Cost: $12.11 /serving

Author : Jennifer Steinhauer

black pepper chicken breast herbes de provence

Weeknight Lemon Chicken Breasts With Herbs

Ingredients

Remove All · Remove Spices · Remove Staples

4 medium boneless, skinless chicken breasts (about 8 ounces each)1 1/2 teaspoons kosher salt1 1/4 teaspoons ground black pepper1/2 cup olive oil, plus 2 tablespoons1 lemon, thinly sliced into rounds, seeds discarded1/4 cup dry white wine3 garlic cloves, smashed1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

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Instructions

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Step 1

Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.

Step 2

In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.