Lemon Chicken Breasts

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Super delicious and easy weeknight recipe but elegant enough for company too. I made this last night and the only comment was that the sauce reduced too much so I had to add a bit of chicken broth at the end but that worked perfectly. It could be that I only made two chicken breasts though instead of four so there weren't as many pieces to sit on top of the sauce. Ina's video here shows her making the entire sauce on the stove while the directions are to take off the heat before adding the wine, lemon zest and juice, herbs, etc. Overcooking the garlic could be why several people got a bitter taste. Only cook the garlic in the warm oil for 60 seconds then remove from heat. I have to laugh at some of these reviews: "Did not use dry white wine, instead used the liquid kind!" "Didn't have garlic around or lemons so used garlic salt and lemon pepper!" "Didn't have white wine so substituted mild vinegar and cranberry sauce!" Egads!!!!

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This came out pretty good for roasted chicken. I used bone-in chicken thighs, and stuck a lemon slice under the skin of each thigh. I roasted for 45 minutes. The leftover sauce is very tasty, and great when poured over jasmine rice. It was not the best chicken I have ever had, but I will definitely make it again.

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This is a fantastic recipe!! I had to substitute chicken broth for the white wine, because my husband hates the taste of white wine in food. Yes, he is a schnook, but I guess I'll keep him. I've made this for luncheons, and everyone wants the recipe. Thank you, Ina. It is another wonderful addition to my recipe box.

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Hi Ina, I just finished your wonderful Lemon Chicken Breast dinner.
I can't put into words how good this chicken tasted. It was quick and easy to prep and cook and I would do it again in a heart beat.
If I have an issue its certainly not with the recipe.
It's more that most of the recipes are written for several people and unfortunately, I am alone and cook only for myself.
I think that everyone tends to forget that we are an aging nation and there are more single people now than ever before.
I would love to see recipes that break down easily for a single meal as some of the measurments are not always easy to widdle down.
Just the same, I was able to do it with the lemon chicken and enjoyed every mouth full.
Thanks for a great meal.
Be from Staten Island, NY

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Good recipe, but I followed the print recipe instead of the video. After wondering why the sauce didn't reduce as much as it did on the show, I re-watched the video. I think the problem was that the recipe instructions state that after cooking the garlic for one minute, remove from the heat and add the other ingredients; however, the video and my past cooking experience would have me reduce the sauce then add the herbs. No problem though... I'll reduce the sauce, add the leftover chicken and serve over pasta tomorrow night!

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ABSOLUTELY FANTASTIC. The sauce was great tossed over a bit of whole grain pasta. As for "bitter" as the reviewer from UT stated, I have a strong suspicion that they burned the garlic during prep. Sadly, I think some people don't know some rules of thumb for cooking. Burnt garlic = bitter taste.

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The meat turned out very flavorful and good. My 1 year old loved it. However, the sauce was very bitter and using it on our pasta made it inedible.

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Delicious! This is a great recipe, but if you are not a lemon or a garlic lover this one is not for you. I love both so I was excited to try. The only thing I changed was to use dried thyme because that is what I had and what I prefer. I used 1/3 tsp. The sauce was full of flavor. I tossed some of it with some whole grain spaghetti and it was perfect. My chicken breasts were pretty thick so the bites of chicken with no skin were bland, next time I will filet the breasts but leave the skin on for sure.

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Great chicken recipe! I omitted the white wine because I can't buy it legally yet and it was still really good. I poured the juices over some roasted veggies we had on hand and it was a truly a delicious meal!

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I really loved this and so did my family all the way down to my 3yr old daughter. The juice is so good that I would just make it to pour over broccoli. I just used boneless-skinless chicken thighs instead because that's just what we prefer. I used 5 with this recipe.