I can’t stop making this Lemon Garlic Parmesan Chicken

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (about 6 oz each)
• 3 Tbsp Olive Oil (extra‑virgin preferred)
• 2 Tbsp Lemon Juice (freshly squeezed)
• 1 Tbsp Honey (light honey works best)
• 3 cloves Garlic (minced)
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• ½ tsp Salt (kosher or sea salt)
• ¼ tsp Black Pepper (freshly ground)
• ½ cup Parmesan Cheese (freshly grated)
• 1 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Make the Marinade

   In a mixing bowl whisk together olive oil, lemon juice, honey, minced garlic, oregano, thyme, salt, pepper, and half of the grated Parmesan until smooth.

   Time: PT5M

2. Marinate the Chicken

   Place the chicken breasts in the bowl, pour the remaining half of the marinade over them, and toss to coat. Reserve the other half of the sauce in a separate small bowl for later. Cover and refrigerate for at least 30 minutes (up to 2 hours).

   Time: PT35M

3. Preheat the Oven

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

   Time: PT10M

   Temperature: 400°F

4. Bake the Chicken

   Arrange the marinated chicken on the prepared baking sheet in a single layer. Bake for 25 minutes, or until the internal temperature reaches 165°F (74°C).

   Time: PT25M

   Temperature: 400°F

5. Prepare the Sauce

   While the chicken bakes, pour the reserved half‑marinade into a small saucepan and simmer over medium heat for about 5 minutes, stirring, until it thickens slightly.

   Time: PT5M

6. Rest and Serve

   Remove the chicken from the oven, let it rest for 5 minutes, then drizzle the warm Parmesan sauce over each piece and garnish with chopped parsley.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

35 g

Carbohydrates

8 g

Fat

18 g

Fiber

1 g