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Ingredients
Scale
- ¼ cup olive oil (or sub with melted butter)
- 2 tablespoons dry white wine (or sub with chicken broth)
- 2 teaspoons minced fresh garlic (about 2 cloves)
- 1 ½ teaspoons sugar
- ½ teaspoon kosher salt, plus more for seasoning the chicken
- dash of ground black pepper, plus more for seasoning the chicken
- zest and juice from 1 lemon
- 1 sprig fresh rosemary (or ½ teaspoon minced dried rosemary)
- 1 sprig fresh thyme (or ½ teaspoon minced dried thyme)
- 1 ½ lbs. small boneless skinless chicken breasts or chicken breast cutlets (about 4–6 ounces each)
- 1 lemon, sliced into rounds
Instructions
- Preheat the oven to 425°F and prepare an 11 x 7-inch baking dish with nonstick cooking spray.
- Combine olive oil, wine, garlic, sugar, salt, pepper, lemon zest, and juice in a large jar. Shake well until combined, then pour into the baking dish.
- Pat the chicken dry and season with salt and pepper.
- Place the seasoned chicken in the dish, turning each piece to coat with the sauce.
- Arrange lemon slices and herb sprigs around the chicken, being mindful to discard them before serving as they can turn bitter.
- Bake uncovered for 30 to 40 minutes, basting the chicken with pan sauce halfway through, until it reaches an internal temperature of 165°F. For a golden finish, broil for 2 to 3 minutes.
- Let the chicken rest in the dish for 5 to 10 minutes before slicing. Serve with pan juices and garnish with fresh herbs and lemon wedges if desired.
Notes
Adjust seasoning to taste based on your preference.
The chicken allows for flexibility; you can use other herbs if desired.
Allow the chicken to rest before slicing for juicier meat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast without sauce
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg