Sunday, February 7, 2016

Lemon Herb Chicken


 Talk about "lemon goodness".  That is all I'm saying.  This is a "make ahead" dinner dish that you can use your leftovers for lunches and also easy dinner dish ideas as well.  Think "salads" of any kind, your favorite green that you add this amazing lemony goodnes to.  Then add feta cheese,  (my fav, so sorry, or a blue, maybe a nice sharp provolone or Fontina) - see where I am going with this?  How about tossed over pasta or rice for the week and top it with a side of your favorite veggie for dinner?
It is such a versatile healthy dish that can easily be adopted into a complete different leftover meal.  Trust me, I made one and it was as delicious and moist as the first day it came out of the oven!


 So you are going to ask me; "Didi, what is the difference from your lemon herb chicken versus what is found on the internet today"?  "Aha"!! 
The difference is I actually have my chicken slices go right back in to those amazing juices after cooking and slicing them. 
This produces "chicken slices" that are literally; "amazingly moist and just bursting with lemon flavor and are to die for".  All I'm saying...
Ready for this very simple recipe?

Prep time: 15 minutes
Bake time: 40 minutes
Yield: 6-8 servings

3 Medium/Large Boneless Skinless Chicken Breasts
Zest of 1 lemon
Juice of 2 lemons
1 lemon sliced
2 tsp garlic powder (I really like not having to peel and dice garlic)
1 tsp onion powder 
2 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1-1/2 tsp salt
1/2 tsp black pepper
1/2 cup fresh parley, diced fine
3 tbls extra virgin olive oil

 -Preheat oven to 350F.

-Using pre-spray, coat your favorite baking dish and set aside.

-In a small bowl, add your dried herbs, salt & pepper, mix and set aside.

-Rinse and pat dry your chicken breasts.  Place in your baking dish breasts side down. 

-Pour your lemon juice along with lemon zest evenly on one side of the chicken breasts, turn over and evenly pour over the remaining juice and lemon zest.

-Season liberally with herb coating on both sides and finally add your 1tbls of olive oil to each breast.

-Cover with lid and bake for 35 minutes.  

-Juices will rise, remove lid, bake for another 10 minutes or so.

-Remove from oven and let rest for 10 minutes.

-After 10 minutes, remove chicken breasts from pan, and slice into bite site pieces.  Place directly back into the succulent juices into the baking dish.

-Moist, lemony herb goodness with each bite...

At least that is what "we do"!!  Being a "very busy working mom" is tough enough... 
Making homemade meals that are delicious all week, well, my sweet friends, that is necessary!!

Enjoy this awesome "Lemon Herb Chicken", I know we will.  
The leftovers will stretch my imagination...
Can't wait till I figure out what to do.
Till next time!!

Dishin with Didi


  1. Kotopoulo lemonato was the first meal I've learned to cook! I love it my friend! Filakia polla!

  2. That chicken looks awfully good. I do something similar with left over chicken, we usually only eat half the first time it's cooked. I'll make up a broth with fresh herbs, cut the chicken into pieces and reheat in the oven. You are right, it does make the chicken extra moist.

    1. The broth my sweet friend Karen makes all the difference in the world!! I am honored to simulate you!! ♥