Dunk each bite of creamy potatoes, nutty broccoli and succulent lemon garlic chicken in the guilty-free Parmesan Herb Yogurt Sauce and youвЂ™ll also be making this recipe two times in one week! They get tossed with some reserved marinade (that never touched the chicken), so they roast up equally lemony, garlicy and fabulous. ItвЂ™s lemony, tangy, punchy, and earthy all from an easy 20-minute marinade! If you choose to go the sheet pan route, the potatoes and broccoli are divine. This Lemon Garlic Chicken recipe is a celebration of the powerhouse couple of lemon and garlicy goodness. Both my husband and I are pretty much obsessed, so obsessed I made it twice in one week вЂ“ which never happens for a food blogger! ItвЂ™s simple, versatile, quick and easy, bursting with balanced bright lemon and zesty garlic, and the chicken is uber tender and juicy. There is so much to love about this Lemon Garlic Chicken recipe. Advance preparation: The chicken breasts can be pounded several hours ahead вЂ“ but donвЂ™t marinate them until shortly before cooking вЂ“ and kept between pieces of plastic in the refrigerator.Why youвЂ™ll love this LEMON Garlic CHICKEN Recipe.Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. Turn over and brown other side, about 1 1/2 minutes.

Cook for 1 1/2 minutes, until bottom is browned in spots. When oil is hot, place one or two pieces of chicken in the pan вЂ“ however many will fit without crowding. Turn oven on low Heat a wide, heavy skillet over high heat and add oil.Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess. Season the pounded chicken breasts with salt and pepper on one side only.If that happens it wonвЂ™t be the end of the world, youвЂ™ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces. (DonвЂ™t pound too hard or youвЂ™ll tear the meat. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Cover the chicken with another wide layer of plastic wrap. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Remove chicken from marinade and pat dry (discard marinade).Stir together and refrigerate for 15 to 30 minutes. Cut each chicken breast into 2 equal pieces (3 if theyвЂ™re 12 ounces or more) and place in the bowl. Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl.

Lemon garlic chicken