American
Oven-Baked Lemon-Garlic Chicken
Evenly pounded chicken breasts bake in a shallow lemon-garlic pan sauce, emerging tender and lightly bronzed with oregano, parsley, and fresh citrus added at the finish.
4 servings · 15 minutes prep · 24 minutes cook
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, 6 ounces each, pounded to 3/4-inch thickness
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
Lemon-Garlic Pan Sauce
- 2 medium lemons, 1 teaspoon zest and 1/4 cup juice
- 4 garlic cloves, finely grated
- 1/2 cup low-sodium chicken stock
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 2 tablespoons chopped flat-leaf parsley
Directions
Level and Season
- Heat the oven to 400°F. Pound the chicken breasts between sheets of parchment to an even 3/4-inch thickness. Season with the salt and pepper; rest for 10 minutes.
Bake in the Lemon-Garlic Sauce
- Zest and juice the lemons. Whisk the zest, 3 tablespoons juice, garlic, stock, olive oil, and oregano in a 9-by-13-inch baking dish.
- Turn the chicken once in the sauce, then arrange in one layer. Bake uncovered for 18 to 24 minutes, until the thickest part of every breast reaches 165°F.
Rest and Brighten
- Rest in the dish for 5 minutes. Transfer the chicken to a platter, whisk 1 tablespoon reserved lemon juice and the parsley into the pan juices, then spoon over the sliced chicken.
