Mediterranean Baked Lemon and Herb Chicken
Experience the vibrant flavors of the Mediterranean with this Mediterranean Baked Lemon and Herb Chicken. This delightful dish features succulent chicken breasts infused with aromatic herbs, zesty lemon, and a medley of vegetables, all baked to perfection. It's a perfect choice for family dinners or gatherings, offering a burst of flavors that will transport your taste buds to sunny Greece. Serve it over fluffy rice or hearty couscous for a complete meal that's both delicious and satisfying. Make this dish the highlight of your next meal and share the joy of Mediterranean cuisine with your loved ones!
4
Servings
500
Calories
16
Ingredients
Ingredients
flour
1 cup (for dredging)
chicken breasts, bone-in and skin-on
4 (trimmed of excess fat)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
butter
2 tablespoons (for browning)
olive oil
1 tablespoon (for browning)
garlic cloves, chopped
2 (fresh)
dried oregano
3 teaspoons (for seasoning)
lemon juice
1 (freshly squeezed)
dry white wine
1 cup (for deglazing)
chicken broth
1 1/2 cups (for braising)
diced tomatoes
2 cups (fresh or canned)
artichoke hearts
1 (14 ounce) can (drained and chopped)
Greek olives, chopped
1 cup (pitted)
feta cheese, crumbled
1 cup (for garnish)
lemon, sliced
1 (for garnish)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a shallow dish, dredge each chicken breast in flour, shaking off any excess. Season both sides with salt and pepper.
3
In a large oven-proof skillet, melt the butter and olive oil over medium-high heat. Once hot, add the chicken breasts and brown for about 3-4 minutes on each side until they are golden but not cooked through.
4
Remove the chicken from the skillet and set aside. In the same skillet, add the chopped garlic and sauté for about 30 seconds until fragrant.
5
Stir in the dried oregano, lemon juice, dry white wine, chicken broth, diced tomatoes, artichoke hearts, and chopped olives. Bring the mixture to a simmer.
6
Nestle the browned chicken breasts back into the skillet and spoon some of the sauce on top.
7
Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8
Once done, remove from the oven and garnish with crumbled feta cheese and lemon slices before serving. Serve hot over rice or couscous for a complete meal.
Nutrition Information
20g
Fat
37.5g
Carbs
43.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Baked Lemon and Herb Chicken?
It is a vibrant Mediterranean dish featuring chicken breasts infused with aromatic herbs, zesty lemon, and a medley of vegetables like artichokes and olives, all baked to perfection.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
What type of chicken is best for this recipe?
The recipe calls for 4 bone-in and skin-on chicken breasts, trimmed of excess fat.
What is the purpose of the flour in the recipe?
The flour is used to dredge the chicken breasts before browning to help create a golden crust.
How long should I brown the chicken in the skillet?
Brown the chicken for about 3-4 minutes on each side until they are golden but not fully cooked through.
What should the internal temperature of the chicken be when done?
The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
How long does the chicken need to bake in the oven?
The chicken should bake for 30-40 minutes in the preheated oven.
What vegetables are included in the sauce?
The sauce includes diced tomatoes, artichoke hearts, and chopped Greek olives.
Is there alcohol in this recipe?
Yes, the recipe uses 1 cup of dry white wine for deglazing the skillet.
What kind of cheese is used as a garnish?
One cup of crumbled feta cheese is used to garnish the dish before serving.
What are the nutritional values for one serving?
Each serving contains approximately 500 calories, 20g of fat, 37.5g of carbohydrates, and 43.75g of protein.
What herbs are used to season the dish?
The recipe uses 3 teaspoons of dried oregano along with fresh garlic.
Can I use fresh tomatoes?
Yes, the recipe suggests using 2 cups of either fresh or canned diced tomatoes.
How should the artichoke hearts be prepared?
Use one 14-ounce can of artichoke hearts, drained and chopped.
Is this a one-pan meal?
Yes, it is considered a one-pan meal as it starts in an oven-proof skillet and is transferred directly to the oven.
What sides are recommended for this chicken?
It is recommended to serve this dish over fluffy rice or hearty couscous.
How much garlic is needed?
You will need 2 fresh garlic cloves, chopped.
Do the olives need to be pitted?
Yes, the recipe specifies 1 cup of pitted and chopped Greek olives.
What is used for browning the chicken?
A combination of 2 tablespoons of butter and 1 tablespoon of olive oil is used.
How much chicken broth is required?
The recipe calls for 1 1/2 cups of chicken broth for braising.
Is this recipe considered healthy?
Yes, it is tagged as a healthy dinner and follows Mediterranean cuisine principles.
Can I use bottled lemon juice?
While the recipe suggests one freshly squeezed lemon, bottled juice can be used in a pinch.
What is the total ingredient count?
There are 16 ingredients required for this recipe.
Should the chicken be seasoned before or after browning?
The chicken should be seasoned with salt and pepper while dredging in flour, before browning.
What category of meal is this?
This recipe is categorized as a Main Course.
What is the protein content per serving?
Each serving provides 43.75g of protein.
What are the primary flavor profiles of this dish?
The flavors are Mediterranean, focusing on lemon, oregano, garlic, and salty components like olives and feta.
How long do I sauté the garlic?
Sauté the chopped garlic for about 30 seconds until it becomes fragrant.
What is the final garnish before serving?
Garnish the finished dish with crumbled feta cheese and fresh lemon slices.