One-Pan Lemon Garlic Butter Chicken



This easy and flavorful recipe is perfect for busy weeknights. Juicy chicken breasts are baked in a single pan with lemon slices, garlic, butter, and fresh herbs, resulting in a delicious and hassle-free meal.


Ingredients:


4 boneless, skinless chicken breasts (around 6-ounces each)

2 tablespoons olive oil

1 tablespoon dried oregano

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

1 lemon, thinly sliced

4 cloves garlic, minced

4 tablespoons unsalted butter

¼ cup fresh parsley, chopped (or other fresh herbs like thyme or rosemary)


Instructions:


  • Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a rimmed baking sheet.
  • Prep the Chicken: Pat the chicken breasts dry with paper towels. Season them generously with the dried oregano, garlic powder, salt, and black pepper on both sides.
  • Arrange on Pan: Place the seasoned chicken breasts on the prepared baking sheet. Arrange the lemon slices evenly around the chicken, overlapping slightly.
  • Scatter Garlic: Scatter the minced garlic over the chicken and lemon slices.
  • Dot with Butter: Cut the unsalted butter into tablespoons and dot them around the chicken and vegetables in the pan.
  • Bake: Bake the chicken for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) with a meat thermometer. The juices should run clear when the thickest part of the chicken is pierced with a fork.
  • Broil for Optional Crisp (Careful): If you prefer a crispier top on the chicken, broil on high for an additional 1-2 minutes, watching closely to avoid burning.
  • Finish with Herbs: Once the chicken is cooked through, remove the pan from the oven. While it's still hot, spoon the pan drippings with all the lemony garlicky goodness over the chicken. Sprinkle the chopped fresh parsley (or other chosen herbs) over the top.
  • Serve: Serve the One-Pan Lemon Garlic Butter Chicken immediately with your favorite sides like roasted vegetables, mashed potatoes, or rice.


Tips:


  • For thicker chicken breasts, adjust the cooking time by a few minutes, or pound them slightly thinner for even cooking.
  • You can substitute fresh herbs like thyme or rosemary for the parsley, or use a combination of your favorites.
  • If the lemon slices start to brown too quickly while baking, cover the pan loosely with foil for the last few minutes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.