We eat chicken ALL. THE. TIME.
I try to mix it up with different sauces, marinades, veggies, etc., so I'm always happy when I find a new take on classics that we already like.
Thanks to Pinterest, I came across Ina Garten's Lemon Chicken Breast recipe. It sounded delicious, so I tried to come up with an adaptation with ingredients that we generally use (like skinless tenderloins). And it turned out dang good!
It might not look like much... (Ina's is much prettier with that browned skin.)
...But the chicken was so moist and flavorful.
The pan juices make such a great sauce. Mmm.
adapted from Barefoot Contessa
1/4 cup olive oil
3 tablespoons minced garlic
1/3 cup chicken stock (or broth)
zest of 1 lemon
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
4-6 boneless skinless chicken breasts (or 6-8 tenderloins)
1 lemon sliced into wedges
salt & pepper
Preheat oven to 400 degrees F.
Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Remove pan from heat and add stock, zest, and spices.
Lay out chicken in a 9 x 13 baking dish. Pour sauce mixture over the top. Salt & pepper to taste and add lemon wedges.
Bake for 15-30 minutes depending on the size of the chicken. (Or use a digital thermometer that alerts you when the your meat reaches the correct internal temperature...best kitchen gadget EVER!) Serve hot with pan juices.