Lemon Garlic Chicken is tender, juicy and insanely flavorful. Make a big batch, and you can use some for leftovers later in the week!
When I was younger, my mom used to make baked garlic chicken at least once a week. Well, originally, we used to have fried chicken, but when everyone started worrying about cholesterol, we switched to something healthier.
My mom would bake whole chicken breasts in an olive oil and garlic mixture, and it was just awesome. But, the chicken took a while to cook, and I wanted something that would count as a quick and easy meal. So, I start by cutting the chicken breasts in half before putting them into the oven. It really does cut down on the cooking time, and it also makes it easier for the kids to eat.
I add the chicken to a large baking dish with plenty of olive oil. Then, I slather on some Dijon mustard and season the meat with salt and pepper. I add some chopped garlic and top that with lemon slices. Then, I squeeze some fresh lemon juice over the top.
How to Make Lemon Garlic Chicken
Lemon Garlic Chicken
- 6 in medium boneless skinless chicken breasts, sliced half for 12 total
- 4 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons Dijon Mustard
- 4 cloves of garlic chopped
- 12 slices lemon
- 1 tablespoons to 2 dried Italian seasoning or basil optional
- Add some olive oil to 2 baking pans, and then add the chicken
- Season with salt and pepper
- Spoon a thin layer of Dijon mustard on each chicken breast
- Top each with a thin slice of lemon and Italian seasoning or basil, if desired
- Bake at 375 degrees for about 30 minutes, or until done. The baking time really depends on your oven, so be sure to keep an eye on the chicken as it cooks.
Nutrition information is estimated. Please do your own calculation to fit special diets.