So this is one of those chicken dishes that has a ton of substitution alternatives and a bunch of options…seriously sorry for all the notes in the ingredients section! I just want to make this as versatile as possible because I know grocery stores are insane right now and finding some specific ingredients is sort of tough right now. I also know a lot of people have been cooking with frozen chicken recently so this dish is the perfect way to pump a little extra moisture into your dish.

Ingredients

• 3 Chicken breasts- I used boneless and skinless but feel free to do whatever you have! Also you can for sure adapt this to add more, I’ve made as few as one and as many as 6 pieces of chicken, just make sure your baking dish is big enough
• 1/4 cup Olive Oil
• 4-5 cloves of chopped garlic- my dad really isn’t wild about garlic so feel free to sub it out for some dill or reduce the quantity… on the flip side if you love it add more!
• 1 cup of white wine- No it doesn’t matter, use whatever you have laying around
• 2 lemons- You’re going to need the zest and juice from one and one to garnish (don’t skip this if you can help it! I promise it enhances the flavor)
• 1 1/2 teaspoons oregano- dried is just fine!
• 2 teaspoon fresh thyme (if you can find it, if not dried is fine too)
• 1 teaspoon of salt
• 1/2 teaspoon fresh cracked pepper

Directions

1. Preheat your oven to 400F
2. First you’re going to make the sauce that the chicken goes in-
3. In a small saucepan over medium heat add your olive oil and garlic (if you’re subbing out for dill don’t add the dill yet just go on to the next step). Let this cook for a minute or so.
4. Then add your white wine, lemon zest and lemon juice. Let this cook for another minute or so (or until your kitchen smells AMAZING)
5. Then add your oregano, salt, pepper and thyme. (Add dill here if you’re subbing out) and allow all the flavors too incorporate for a minute or so. After this you can take it off the heat and place it to the side
6. In a baking dish place your chicken spread out (so air can circulate and cook the chicken evenly) and pour the sauce on top. If you want to add a little extra fresh cracked pepper here you totally can-I always do! Add your lemon slices on top and bake for about 20 minutes or until the internal temperature of your chicken comes to 165.
7. Pro tip: save the extra sauce (I promise you’ll have extra) in a jar when you’re finished with dinner and you can recreate this again with half the effort! In my experience the sauce stays good for at least 14 days.

I love serving this with wild rice and a big veggie packed salad! It pairs really well with a nice Pinot Grigio and your favorite quarantine buddies! Stay safe everyone!