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Baked Lemon Chicken

Baked Lemon Chicken
Baked Lemon Chicken

Serves: 4

Prep Time: 20 minutes

Bake Time: 10 minutes

  • 2 garlic cloves, minced
  • 1-½ Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1-½ tsp. lemon zest
  • ½ tsp. paprika
  • ¼ tsp. salt
  • ¼ tsp. fresh ground black pepper
  • 4 boneless, skinless chicken breasts (about 1-¼ pounds)
  • 1 small lemon
  • 1 Tbsp. unsalted butter
  • ½ cup white wine or less-sodium chicken broth
  • Chopped fresh parsley leaves for garnish (optional)

Preheat oven to 375°F. In small bowl, whisk together garlic, lemon juice, oil, lemon zest, paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine; marinate 10 minutes.

From lemon, cut four ¼ -inch-thick slices. Remove chicken from marinade; discard marinade. In large oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to 5 minutes until 1 side is browned. Remove skillet from heat; turn chicken breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F. Transfer chicken to plate; keep warm.

Place skillet over medium-high heat.To deglaze pan, stir in wine. With wooden spoon, scrape browned bits from bottom of skillet. Cook 3 to 5 minutes or until wine is reduced by half. To serve, spoon sauce over chicken and garnish with parsley, if desired.

Nutrition Information:
Approximate nutritional values (per serving): Calories 216, Fat 8g, Saturated 3g, Cholesterol 80mg, Sodium 278mg, Carbohydrates 3g, Fiber 1g, Protein 25g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.