Oregano Garlic Chicken Breasts
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Description:
In an unexpected twist to the usual chicken dishes, this Oregano Garlic Chicken Breasts recipe, discovered scribbled in an old junk drawer, brings a delightful change of pace to your dinner table. With its zesty lemon juice and fragrant garlic, this dish offers a unique blend of flavors that are both satisfying and surprisingly simple. It’s a hit with families, providing a tasty and healthy alternative that’s quick to prepare and budget-friendly. 🐔🍋
Ingredients:
- 1/4 cup lemon juice 🍋
- 5 cloves garlic, minced 🧄
- 1 1/2 teaspoons dried oregano 🌿
- 1/4 teaspoon black pepper 🧂
- 4 boneless skinless chicken breast halves 🍗
- 1/4 cup fresh chives, chopped 🌿
- 1 scallion top, chopped 🧅
- 1 onion, cut into thin wedges 🧅
- 1/4 cup cornstarch 🌽
- 1 tablespoon butter 🧈
- 1 tablespoon olive oil 🫒
- 3/4 cup chicken broth 🍲
- Zest of 1 lemon 🍋
- 1 teaspoon sugar 🍭
Instructions:
-
Prepare the Marinade: In a shallow 11×7-inch baking dish, combine the lemon juice, minced garlic, 1/4 teaspoon of the oregano, and black pepper. Stir well to blend the flavors.
-
Marinate the Chicken: Add the chicken breast halves to the dish, turning them to ensure they are well coated with the marinade. Set the chicken aside to marinate for 10 minutes, allowing the flavors to infuse the meat.
-
Prepare the Vegetables: While the chicken is marinating, chop the fresh chives and cut the onion into thin wedges. Set them aside for later use.
-
Dredge the Chicken: Place the cornstarch on a plate or in a shallow bowl. Remove the chicken from the marinade, reserving the marinade for later. Lightly dredge each chicken breast in the cornstarch, shaking off any excess.
-
Cook the Chicken: In a large skillet, heat the butter and olive oil over medium-high heat until the butter has melted and the mixture is hot. Add the chicken breasts to the skillet and cook for 8 minutes on each side, or until the chicken is golden brown and cooked through. Transfer the cooked chicken to a plate and cover loosely to keep warm.
-
Sauté the Onion: Add the onion wedges to the skillet and stir-fry for 1-2 minutes, or until they begin to soften and turn translucent.
-
Make the Sauce: In a small bowl, blend the chicken broth with the reserved cornstarch until smooth. Add this mixture to the skillet along with the reserved marinade, the remaining 1 1/4 teaspoons of oregano, 2 tablespoons of chopped chives, the lemon zest, and the sugar. Stir to combine and bring the mixture to a boil.
-
Finish Cooking: Return the chicken breasts and any accumulated juices from the plate to the skillet. Simmer the chicken in the sauce for 5-10 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
-
Serve: Transfer the chicken breasts to serving plates, topping each with the onion and sauce. Garnish with the remaining 2 tablespoons of chopped chives. Enjoy this flavorful dish with your favorite sides! 🌟🍽️
Nutritional Information (per serving):
- Calories: 245.9
- Fat Content: 8.1g
- Saturated Fat Content: 2.8g
- Cholesterol Content: 76.1mg
- Sodium Content: 242.9mg
- Carbohydrate Content: 13.3g
- Fiber Content: 0.9g
- Sugar Content: 1.8g
- Protein Content: 28.9g
This recipe is perfect for a quick weeknight dinner, offering both taste and nutritional value in under 30 minutes. Enjoy! 😋🍴
