Lemon Chicken Breasts

670 Ratings
Recipe courtesy ofIna Garten

Total: 1 hr Prep: 15 min Cook: 35 min

Yield: 4 servings

Level: Easy

Advertisement

Ingredients

  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon

Directions

  • Preheat the oven to 400 degrees F.

  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Show more

Sign Up for the Recipe of the Day Newsletter

Thanks! We have subscribed you to the Recipe of the Day newsletter.
View Our Privacy Policy
Advertisement

670 Ratings

Tammy
This is my husband's favorite dish now. I have also made it w/boneless chicken thighs and it is terrific. I know some are saying it comes out bitter and then others tell them it is because of the white pith getting into the zest(that'll do it too!)...But the lemon wedges can also make it bitter , especially if you put it in the crockpot like one person did. Don't crowd the chicken with too small of a pan (or more chicken) because the lemon wedges will boil with the sauce and it could make the sauce bitter. <div>**I have a GREAT tip that I often use. Put the chopped garlic in the olive oil and microwave it JUST until it starts to bubble, in 30 seconds then 15 second-increments (the garlic will continue to cook so watch it closely) then add the other ingredients. No need to dirty up a pot AND you can do that step ahead of time. </div> See All Reviews Post Review

Ideas you'll love