A couple of months ago I concocted a new chicken recipe that everyone in my family likes. Even my son with allergies loves it, and he can be hard to please when it comes to trying new foods. He doesn’t even mind the “green things” on top.
The very simple marinade uses only three ingredients which makes it super easy. I have used this recipe in the skillet, in the oven, and in the crockpot. I imagine it would be good for grilling as well.
I have even made up several packages of chicken and frozen them. When I was ready to cook them I put them into the refrigerator to dethaw overnight. This has been a real timesaver as I have been trying to make multiple batches of the same recipe to have meals in the freezer for busy days.
Lemon Garlic Chicken
Author: Jackie @ Blessings Overflowing
Ingredients
- ⅓ Cup Lemon Juice
- 1 Tbsp. Dried Basil
- 3 Cloves Garlic (Minced)
- 4 Boneless, Skinless Chicken Breasts
- 2 Tbsp. Oil (If cooking in a skillet.)
Instructions
- Mix the lemon juice, basil and minced garlic cloves in a bowl.
- Pour the mixture over the chicken breasts and let marinade in a dish at least ½ an hour.
Skillet Method
- Heat oil in skillet over medium heat.
- Add chicken and lemon juice mixture.
- Cook chicken on each side.
- Chicken is finished when it is no longer pink inside.
Oven Method
- Bake chicken in a covered baking dish at 350 degrees until cooked through.
Crockpot Method
- Place all ingredients in a crockpot and cook on low for 6-8 hours.
Notes
Chicken breasts or chicken tenderloins seem to work best for this recipe. I have not tried it with other cuts of chicken, though.
This recipe is easy and tasty, and I totally recommend giving it a try.
