Description
This Lemon Garlic Chicken is a juicy and flavorful dish, marinated in a zesty mix of lemon, garlic, and herbs. Baked with cherry tomatoes and Kalamata olives, it’s an easy-to-make meal that’s sure to impress your guests!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 large lemons
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 cup chicken broth
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 cup cherry tomatoes, halved (optional, for added flavor)
- 1 cup Kalamata olives, pitted and halved (optional, for garnish)
Instructions
- In a medium bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Whisk until well blended.
- Taste the marinade and adjust seasoning if necessary. Add more lemon juice for tanginess or olive oil for richness if desired.
- Place the chicken breasts in a large resealable plastic bag or shallow dish.
- Pour the marinade over the chicken, ensuring each piece is well coated. If using a bag, seal tightly and shake gently to distribute the marinade.
- Marinate in the refrigerator for at least 30 minutes, preferably 2-4 hours for deeper flavor.
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Add the marinated chicken breasts and sear for 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside on a plate.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- If using, add cherry tomatoes to the skillet.
- Return the chicken to the skillet, nestling it into the broth and tomatoes. Sprinkle Kalamata olives over the top if using.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Once done, carefully remove the skillet from the oven and let the chicken rest for about 5 minutes.
- Sprinkle chopped fresh parsley over the chicken before serving.
- Serve with pan juices drizzled on top, alongside crusty bread to soak up the sauce.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- This dish pairs well with a Greek salad or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes